PIMIENTO CHEESE STUFFED SOFT PRETZELS
Provided by Katie Lee Biegel
Time 50m
Yield 4 pretzels
Number Of Ingredients 14
Steps:
- For the pimiento cheese: To the bowl of a food processor fitted with the blade attachment, add the cheese, mayonnaise, pimientos, relish, onion powder, a pinch of salt, pepper and a few dashes hot sauce, if using. Blend until smooth and creamy. Transfer to a bowl and set aside or cover and hold in the refrigerator until ready to use.
- For the pretzels: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Spray with nonstick cooking spray.
- Roll out the pizza dough on a lightly floured surface into an approximate 14-by-12-inch rectangle. Using a knife or pizza cutter, cut lengthwise into 2 1/2- to 3-inch strips. Spread about 2 tablespoons of the pimiento cheese down the center of each strip. Brush the strips on both sides of the pimiento cheese with the egg wash. Bring the sides of each strip up around the spread and crimp it closed using the tines of a fork. Tie each strip into a pretzel-shaped knot and place them on a baking sheet. Place in the refrigerator until ready to boil.
- Fill a large pot halfway with water and bring to a boil over high heat. Very slowly add the baking soda and stir until dissolved. Using a spider or slotted spoon, dip each pretzel in the boiling mixture for about 30 seconds each, then place on the parchment-lined baking sheet. Once all the pretzels are dipped, brush them with the beaten egg and sprinkle them with salt.
- Bake until the pretzels are a deep golden brown, 10 to 12 minutes. Serve warm or at room temperature with spicy mustard.
GIANT CHEESE-STUFFED PRETZEL
Refrigerated pizza dough is the short-cut base for this ultimate party snack. Brushing the twist with a baking soda wash at the end of baking gives it the classic pretzel tang.
Provided by Food Network Kitchen
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
- Unroll the sheets of pizza dough and stack them one on top of the other. Use a rolling pin to roll the dough out to a 36-by-5-inch plank. Lay the cheese down the length of the plank so all the dough it covered. Sprinkle a line of jalapenos down the center of the cheese. Fold the dough in half lengthwise and pinch the edges together to secure the filling. Roll and stretch the dough with your hands to make a 5-foot rope.
- Form the rope into a giant pretzel shape and place on the prepared baking sheet. Bake until the dough is almost completely cooked through and golden brown all over, about 30 minutes.
- Dissolve the baking soda in 1/2 cup hot water. Brush the pretzel all over with the soda water and continue baking until dark golden brown and crisp, about 10 minutes more. Brush with the butter and sprinkle with salt. Let cool 5 minutes, then serve warm.
GIANT MULTI-STUFFED SOFT PRETZEL RECIPE BY TASTY
Here's what you need: warm water, sugar, active dry yeast, all-purpose flour, salt, olive oil, cream cheese, shredded parmesan cheese, fresh chives, freshly cracked pepper, pizza sauce, mozzarella cheese, mini pepperoni, bacon, shredded cheddar cheese, egg, coarse salt, unsalted butter
Provided by Betsy Carter
Categories Appetizers
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a large bowl, whisk together the water and sugar. Add the yeast and let rest for 5 minutes, until it starts to foam.
- Add the flour, salt, and 1 tablespoon of oil, and mix thoroughly until the dough comes together.
- Remove the dough, grease the bowl with the remaining tablespoon of olive oil, then return the dough to the bowl and cover with a dish towel or plastic wrap. Let sit in a warm place for 1 hour, until the dough has doubled in size.
- Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
- Using your fingers or a rolling pin, stretch or roll the dough out into a long, thin strip, about 30 inches (76 cm) long and 4 inches (10 cm) wide.
- Spread the softened cream cheese down the middle of the dough strip, leaving a 1-inch (2 cm) border on each end.
- Sprinkle the Parmesan, chives, and black pepper over the first third of the cream cheese on the dough strip.
- Spread the pizza sauce over the middle third of cream cheese. Place the mozzarella and pepperoni over the sauce.
- Sprinkle the bacon and cheddar cheese over the cream cheese on the last third of the dough strip.
- Fold and pinch the dough around the cheese fillings along the entire strip, ensuring the ends are closed. Roll slightly to seal and lengthen.
- Carefully form a pretzel shape by taking the ends of the strip, making a "U" shape, twisting the ends around each other, and connecting the ends to the bottom of the "U" shape.
- Transfer the pretzel to the prepared baking sheet and brush with egg wash. Sprinkle with coarse salt.
- Bake for 25-30 minutes, or until golden brown.
- Cool for 10 minutes, then brush with melted butter before serving.
- Enjoy!
Nutrition Facts : Calories 370 calories, Carbohydrate 29 grams, Fat 22 grams, Fiber 1 gram, Protein 11 grams, Sugar 1 gram
HATCH CHILE AND CHEESE STUFFED SOFT PRETZEL NACHOS
Provided by Duff Goldman
Time 2h5m
Yield 8 servings
Number Of Ingredients 19
Steps:
- For the pretzels: Whisk together the all-purpose flour, bread flour, sugar, yeast and kosher salt in a large bowl or a stand mixer fitted with the dough hook attachment. Stir in the melted butter, egg yolks and warm water, then knead the dough until smooth, 15 to 20 minutes.
- Lightly oil the inside of a large bowl, add the dough and brush the top of the dough with some more olive oil. Cover the bowl tightly with plastic wrap, then put in a warm spot, such as the top of the fridge, until the dough has doubled in size, 30 to 40 minutes.
- When the dough is almost ready, preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and spray with cooking spray. Place 6 cups water in a wide, shallow saucepan and bring to a simmer over medium-low heat.
- Meanwhile, punch down the dough and lightly dust your work surface with flour. Flatten and stretch the dough into a rectangle about 8 inches wide and 12 inches long. Line up 4 pieces of the cheese lengthwise on one half of the dough, spacing them out evenly. Cut the dough in half crosswise and set aside the 8-by-6-inch half without the cheese.
- Place a scant tablespoon of the chiles along the top of each piece of cheese. Cut the dough evenly between the pieces of cheese so you end up with 4 rectangles of dough with the cheese in the middle of each. Dab the edges of the dough with a little water. Fold in the ends, then stretch the bottom edge over the center, roll over and seal shut, like a burrito. Repeat with the remaining dough half, cheese and chiles.
- When the water is simmering, stir in the baking soda. Working in batches, add the pretzels to the water and cook for 30 seconds, flipping once. Remove using a spider or slotted spoon and shake off any excess liquid, then place on the prepared baking sheet. Brush the top of the pretzels with the melted butter and sprinkle with the pretzel salt.
- Using a sharp paring knife, lightly score the top of each pretzel 4 times on the diagonal and bake until browned, 10 to 12 minutes. Set aside until cool to the touch, 5 to 10 minutes. Slice each pretzel crosswise into bite-size pieces. For serving, place the tortilla strips on a platter, top with the pretzel pieces, then layer on the chile salt, pickled jalapeños, Cheddar and scallions.
CHEESE-STUFFED PIZZA PRETZELS RECIPE BY TASTY
Here's what you need: store-bought pizza dough, shredded mozzarella cheese, presliced pepperoni, marinara sauce, nonstick vegetable oil cooking spray
Provided by Tasty
Categories Appetizers
Yield 3 pretzels
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F (220°C).
- Unroll the dough, it should form 15x9-inch (38x22 cm) rectangle, then cut the rectangle horizontally into three equal strips. (These will be your three pretzels.)
- Carefully stretch each of the strips by width and length - stretch each to about 3 inch (7 ½ cm) width and about 34 inch (86 cm) length.
- Sprinkle 1 cup (100g) of cheese down the center of each dough strip. Reserve the last 1 cup (100g) of cheese for later.
- Fold the dough over the cheese, pressing to seal and rolling slightly to create 3 dough logs filled with cheese.
- Cover a baking sheet with foil and spray with vegetable oil.
- To form the pretzels, take one dough log, move it to the foil covered baking sheet, then form a circle with the ends of the log at the top of the circle. Twist the log ends around each other once and bring them down to meet the bottom of the circle. Repeat with the other two dough logs.
- Wrap pepperonis on the pretzels - 5-ish per pretzel - then sprinkle the remaining cup of cheese among the three pretzels.
- Bake 14-18 minutes until deep golden brown.
- Serve immediately with pizza sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 953 calories, Carbohydrate 74 grams, Fat 48 grams, Fiber 2 grams, Protein 55 grams, Sugar 6 grams
CHEESE-STUFFED GARLIC PARMESAN PRETZELS RECIPE BY TASTY
Here's what you need: pizza dough, shredded mozzarella cheese, butter, garlic, fresh parsley, shredded parmesan cheese
Provided by Claire Nolan
Categories Appetizers
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400˚F (200˚C).
- Stretch pizza dough out into a rectangle.
- Cut into 8 equal-sized strips.
- Stretch strips lengthwise, and widthwise.
- Place mozzarella down the middle of each strip.
- Fold and pinch the dough around the cheese along the entire strip, ensuring to close off the ends.
- Form a pretzel shape by taking the ends of the strip, making a "U" shape, twisting the ends around each other twice and connecting the ends to the bottom of the "U" shape.
- Transfer to a baking sheet lined with parchment paper.
- Mix melted butter, garlic, and parsley and pour onto pretzels.
- Sprinkle parmesan evenly on top of the pretzels.
- Bake for 20 minutes or until golden brown.
- Enjoy!
Nutrition Facts : Calories 316 calories, Carbohydrate 25 grams, Fat 16 grams, Fiber 0 grams, Protein 15 grams, Sugar 1 gram
More about "cheese stuffed soft pretzels recipes"
CHEESE-STUFFED PRETZEL BITES - BETTER HOMES & GARDENS
From bhg.com
Ratings 1Calories 111 per serving
- Pour milk into a large bowl; stir in sugar until dissolved. Sprinkle the yeast over the milk mixture. Let stand 5 minutes. Add 2 1/3 cups of the flour, butter and 1 teaspoon salt. Stir until combined. Turn out onto a floured surface. Knead for 5 to 7 minutes or until a soft dough forms, adding additional flour as needed (dough should remain a little sticky). Place dough in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (about 1 hour).
- Punch dough down. Turn out onto a clean, dry work surface. Divide dough into 8 portions. Roll each to a 12-inch rope. Cut each rope into 6 portions. Flatten each portion to a 3-inch circle. Top each with a cheese piece and 1 to 2 jalapeño slices. Bring up edges of each circle around filling and pinch to seal and shape into a ball.
- In a 2-quart saucepan heat 3 cups water to just steaming. Stir in baking soda (mixture will foam). Use a slotted spoon to lower pretzel balls, in batches, into the soda mixture for 10 seconds. Remove and place on paper towels to blot dry. Arrange 2 inches apart on prepared baking sheets.
CHEESE STUFFED SOFT PRETZELS – LIKE MOTHER, LIKE DAUGHTER
From lmld.org
Servings 24Calories 150 per serving
- Dissolve your yeast in your warm water in a large bowl. Stir together for about 1 minute until mostly combined.
- Add in your flour, 1 cup at a time until dough is thick and no longer sticky. Add more flour 1 TBS at a time if needed to make sure dough isn't sticky. (Poke dough with your finger, and dough should bounce back - then it is ready)
MOZZARELLA STUFFED ROSEMARY AND PARMESAN SOFT PRETZELS
From bakerbynature.com
5/5 (16)Category DinnerCuisine ItalianTotal Time 2 hrs 10 mins
HOW TO MAKE STUFFED PRETZELS : FOOD NETWORK
From foodnetwork.com
CREAM CHEESE STUFFED PRETZELS - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
THREE CHEESE STUFFED SOFT PRETZELS - MODERN CRUMB
From moderncrumb.com
4.8/5 (5)Total Time 3 hrs 15 minsCategory AppetizerCalories 311 per serving
- Heat 1 1/2 cups water in the microwave for about 1 minute, the water should be very warm but not burn your finger. Add the yeast and sprinkle a pinch of sugar on top, let sit 5 minutes, the yeast should get foamy
CHEESE STUFFED PRETZELS + VIDEO - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
CHEESY HOMEMADE PRETZEL BITES - JOYFOODSUNSHINE
From joyfoodsunshine.com
MOZZARELLA-STUFFED SOFT PRETZELS - THE FOOD CHARLATAN
From thefoodcharlatan.com
DUFF GOLDMAN'S HATCH CHILE AND CHEESE STUFFED SOFT PRETZEL …
From parade.com
DISNEYLAND JALAPEñO CHEESE STUFFED PRETZEL - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
CHEESE STUFFED PRETZELS - MY-FOOD-BLOG-HOBBY.BLOGSPOT.COM
From my-food-blog-hobby.blogspot.com
CHEESE STUFFED PRETZEL BOMBS - I AM HOMESTEADER
From iamhomesteader.com
CHEESE-STUFFED PRETZELS - BOTHWELL CHEESE
From bothwellcheese.com
CHEESE STUFFED PRETZELS - OH SWEET BASIL
From ohsweetbasil.com
SPICY BEEF & CHEESE STUFFED PRETZELS WITH HONEY MUSTARD SAUCE
From taste.melindas.com
You'll also love