INGREDIENTS
1
tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
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
DIRECTIONS
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.
High Altitude (3500-6500 ft)
®Crisco is a trademark of The J.M. Smucker Company
Bake-Off is a registered trademark of General Mills ©2010
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