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Pizza Pretzels

(61)
  16 reviews
  • 20 min prep time
  • 40 min total time
  • 8 ingredients
  • 4 servings
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What’s better than a soft, hot pretzel? Try one stuffed with classic pizza toppings!

Bake-Off® Contest 44, 2010
Emily Harper
Orem, Utah

Ingredients

1
tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
1
tablespoon cornmeal
1
tablespoon Pillsbury BEST® All Purpose Flour
1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
28
slices (1 1/2-inch size) pepperoni
8
pieces (1 oz each) mozzarella string cheese
4
teaspoons grated Parmesan cheese
1
cup tomato pasta sauce, heated

Steps

  • 1 Heat oven to 425°F. Brush large cookie sheet with 1/2 tablespoon of the oil. Sprinkle cookie sheet with cornmeal.
  • 2 Sprinkle flour over work surface. On floured surface, unroll pizza crust dough; starting at center, press dough into 16x10-inch rectangle. With pizza cutter or knife, cut dough lengthwise into 4 (2 1/2-inch-wide) strips.
  • 3 Evenly place 7 pepperoni slices on each dough strip, leaving 1/2 inch on each end uncovered. Cut each string cheese in half lengthwise. Place 4 cheese halves on pepperoni on each dough strip, overlapping ends to fit.
  • 4 Bring up sides of each dough strip over pepperoni and cheese, and tightly pinch together, stretching dough as necessary to fully enclose cheese and pepperoni; pinch ends to seal. Lightly roll and shape into 16-inch logs. To make pretzel shape, form each log into U-shape, then cross the ends and fold dough over so ends rest on bottom of U-shape. Place pretzels on cookie sheet. Brush pretzels with remaining 1/2 tablespoon oil; sprinkle with Parmesan cheese.
  • 5 Bake 13 to 17 minutes or until pretzels are golden brown. Serve warm with pasta sauce for dipping.
  • 1 Heat oven to 425°F. Brush large cookie sheet with 1/2 tablespoon of the oil. Sprinkle cookie sheet with cornmeal.
  • 2 Sprinkle flour over work surface. On floured surface, unroll pizza crust dough; starting at center, press dough into 16x10-inch rectangle. With pizza cutter or knife, cut dough lengthwise into 4 (2 1/2-inch-wide) strips.
  • 3 Evenly place 7 pepperoni slices on each dough strip, leaving 1/2 inch on each end uncovered. Cut each string cheese in half lengthwise. Place 4 cheese halves on pepperoni on each dough strip, overlapping ends to fit.
  • 4 Bring up sides of each dough strip over pepperoni and cheese, and tightly pinch together, stretching dough as necessary to fully enclose cheese and pepperoni; pinch ends to seal. Lightly roll and shape into 16-inch logs. To make pretzel shape, form each log into U-shape, then cross the ends and fold dough over so ends rest on bottom of U-shape. Place pretzels on cookie sheet. Brush pretzels with remaining 1/2 tablespoon oil; sprinkle with Parmesan cheese.
  • 5 Bake 13 to 17 minutes or until pretzels are golden brown. Serve warm with pasta sauce for dipping.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
600
Calories from Fat
240
% Daily Value
Total Fat
27g
41%
Saturated Fat
12g
59%
Trans Fat
0g
0%
Cholesterol
65mg
22%
Sodium
1950mg
81%
Total Carbohydrate
57g
19%
Dietary Fiber
2g
10%
Sugars
10g
10%
Protein
33g
33%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
50%
50%
Iron
25%
25%
Exchanges:
3 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2010
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