What’s better than a soft, hot pretzel? Try one stuffed with classic pizza toppings!
A pretzel is a type of baked bread product made from dough most commonly found in a unique knot-like shape, often claimed to represent hands in prayer. Pretzels originated in Europe, most likely among monasteries in the Early Middle Ages. The traditional pretzel shape is a distinctive symmetrical looped form, with the ends of a long strip of dough intertwined and then twisted back into itself in a certain way (“a pretzel loop”). Now, pretzels of various shapes are available around the world. Salt is the most common seasoning for pretzels, complementing the baking soda that gives pretzels their traditional “skin” and flavor through the Maillard reaction; other seasonings include sugars, glazes, seeds, and/or nuts.
- Prep Time 20 min
- Total Time 40 min
- Servings 4
- 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
- Heat oven to 425°F. Brush large cookie sheet with 1/2 tablespoon of the oil. Sprinkle cookie sheet with cornmeal.
- Sprinkle flour over work surface. On floured surface, unroll pizza crust dough; starting at center, press dough into 16×10-inch rectangle. With pizza cutter or knife, cut dough lengthwise into 4 (2 1/2-inch-wide) strips.
- 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.
- 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.
- Bake 13 to 17 minutes or until pretzels are golden brown. Serve warm with pasta sauce for dipping.