Pepperoni Pizza Stuffed Pretzel
- Canola oil for spraying stone
- 1 pkg (11 oz) refrigerated thin pizza crust or a 13.8-oz (283-g) package of refrigerated pizza crust
- 3-4 mozzarella string cheese sticks (1 oz/30 g each), unwrapped
- 1/2 oz (15 g) oz (15 g) fresh Parmesan cheese
- 25 slices (about 1.5 oz/45 g) slices (about 1.5 oz/45 g) pepperoni slices, divided
- 1 egg white, lightly beaten
- Optional: marinara or pizza sauce, ranch salad dressing, or mustard for dipping
Slice the cheese sticks in half lengthwise to create 8 pieces. Grate the Parmesan with the Microplane® Adjustable Fine Grater to measure 1 tbsp (30 mL).
Using the Chef’s Silicone Basting Brush, lightly brush the upper edge of each dough half with egg white. Arrange 8 slices pepperoni along the lower edge of each dough half, then top with cheese stick pieces. Trim any excess cheese that hangs over the dough.
For each dough half, tightly roll the dough and filling to create a rope, pinching the edges firmly to seal. Slightly stretch the dough ropes.
Move the dough ropes to the center of the stone to begin making your pretzel. Form one long rope by pinching together one end of each small dough rope. Bring the free ends of the rope together to make an open circle. Twist the free ends of the dough one time, then bring the twisted end toward yourself and fold it down onto the base of the pretzel. Brush the pretzel with egg white (some egg white may be left over) and top with the remaining pepperoni slices and grated Parmesan cheese.
Bake for 14–18 minutes, or until the crust is golden brown. Slice or tear the pretzel and serve with your favorite dipping sauce.
- 8 servings
Nutrients per serving:
Calories 190, Total Fat 9 g, Saturated Fat 4 g, Cholesterol 15 mg, Sodium 470 mg, Carbohydrate 19 g, Fiber 1 g, Sugars 2 g, Protein 9 g
String cheese comes in several shapes and sizes—pick the brand you like best! To get the best results, no matter the string cheese size, line your slices up without overlapping, and make sure to trim any that hangs over the edges of your dough.