JALAPEñO AND CHEESE-FILLED PRETZELS
Add these tasty jalapeño and cheese-filled pretzels that are made using Pillsbury® pizza crust to your bread basket.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. In small bowl, mix Filling ingredients; set aside. Line large cookie sheet with cooking parchment paper. Unroll dough onto lightly floured surface; roll into 14x12-inch rectangle. Using pizza cutter, cut dough lengthwise into 4 strips.
- Spoon about 1/4 cup of the filling onto long edge of each dough strip. Stretch dough over filling; brush edges with water, and pinch to seal. Pick up ends of filled dough, and stretch to make 24-inch rope.
- To make pretzel shape, form each rope into U shape. Twist ends twice. Press down where dough overlaps in an "X" to hold shape. Pick up ends and fold over so they rest over bottom of U shape.
- In medium microwavable bowl, microwave 2 cups water uncovered on High about 2 minutes or until hot. Add baking soda; stir until dissolved. Dip each pretzel, 1 at a time, into water mixture. Immediately remove from water with large pancake turner; let stand about 5 minutes. In small bowl, beat egg and 1 tablespoon water with whisk; brush pretzels with egg mixture.
- Place pretzels on cookie sheet; sprinkle with salt. Bake 11 to 15 minutes or until tops of pretzels are dark golden brown. Serve with salsa.
Nutrition Facts : Calories 400, Carbohydrate 49 g, Cholesterol 85 mg, Fat 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 8 g, ServingSize 1 Pretzel, Sodium 3400 mg, Sugar 8 g, TransFat 0 g
JALAPENO BITES
Steps:
- Preheat the oven to 350 degrees F.
- Mix the cream cheese, Parmesan, jalapenos and egg to form a paste. Shape into balls using about 1/2 tablespoon of paste for each. Roll the balls in the breadcrumbs. Place on an un-greased baking sheet and bake for 10 to 15 minutes, until golden brown. Serve warm.
JALAPEñO POPPER PRETZEL RING RECIPE BY TASTY
Try saying "popper pretzel" five times fast! Yeah, we know it's a mouthful, just like this zesty ring. Use store-bought pizza dough to make pretzel bites stuffed with cheesy jalapeños, then serve with a creamy cilantro lime dip to tame the spice. This appetizer is a championship ring you're guaranteed to win on your next game day.
Provided by Betsy Carter
Categories Sides
Time 1h5m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper and another with foil, then grease with nonstick spray.
- Trim the tops and bottom tips from the jalapeños. Cut the jalapeños in half crosswise and remove the seeds and ribs, taking care not to break the jalapeños.
- In a medium bowl, beat the cream cheese, sour cream, and cheddar cheese with an electric hand mixer on medium speed until well combined. Transfer the cheese mixture to a piping bag or zip-top bag with a corner snipped off.
- Pipe the cheese mixture into each jalapeño half to fill completely.
- Divide the pizza dough into 32 1-ounce portions and roll into balls. Gently press each piece of dough into a small, flat circle. Place a stuffed jalapeño half in the center, then gather the dough around the jalapeño and roll into a ball, sealing completely. Place on the parchment-lined baking sheet.
- Bring a large pot of water to a boil. Add the baking soda to the boiling water.
- Working in batches, boil the dough balls, until the dough begins to swell, about 20-30 seconds. Remove from the water and place on the foil-lined baking sheet, arranging in 2 concentric circles with a space in the middle.
- Brush the dough balls with the beaten egg yolk and sprinkle with coarse salt.
- Bake the poppers for about 25 minutes, until the dough is cooked through and tops are deep golden brown. Remove from the oven and let cool slightly.
- Meanwhile, make the creamy cilantro lime dip: Add the crema, avocado, cilantro, mint, lime zest and juice, and salt to a blender and blend until completely smooth. Transfer to a serving bowl that will fit into the center of the popper ring.
- Place the dip in the center of the ring, then serve.
- Enjoy!
Nutrition Facts : Calories 626 calories, Carbohydrate 76 grams, Fat 27 grams, Fiber 6 grams, Protein 17 grams, Sugar 6 grams
JALAPEñO POPPER CHEESY PRETZEL BOMBS RECIPE - (4.4/5)
Provided by dedmund
Number Of Ingredients 11
Steps:
- Preheat oven to 450°. Pour beer into the bowl of a stand mixer fitted with a dough hook (see cooks note if you do not have a stand mixer), sprinkle yeast over top, add sugar and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready. *It should look like the 'head' of a beer poured too quickly and smell yeasty. Meanwhile in a medium mixing bowl combine cheeses, bacon and jalapeños. Mix together. You may need to use a wood spoon to get it well mixed. In a small bowl beat egg, set aside. Sprinkle clean counter top with ¼ cup flour. Line a baking sheet with parchment paper or spray with cooking spray. Set aside. Add flour and salt to stand mixer. Knead for 3- 5 minutes until the dough comes together in one ball. Add more flour a tablespoon at a time as needed, if bread is too sticky to come together. Dough should be tacky when you pull it out of the mixer, not sticky. Place dough on floured counter top and knead in flour until it is no longer tacky, just a minute or two. Form dough into a ball. We are going to cut this ball into 36 (somewhat) even pieces. First quarter the ball of dough. *I used a bench scraper, but a butter knife would work too. Roll each quarter into a fat log. Cut that into 3 pieces. Roll each piece into a log and cut into 3 pieces. When you are done you will have 36 pieces. Fill a medium (4 cup) bowl with 2 cups of hot water and add baking soda. Place baking sheet, baking soda water and cheese mixture on the counter that you are working on. Roll each dough piece (one at a time) into a ball and then flatten it into a circle. Add 1 tablespoon of cheese mixture in the center *I used a tablespoon scooper. Carefully pull each side over the cheese to create a 'cheese package', pinching the edges closed. Roll the dough into a ball. Be careful to make sure you can not see the cheese through the dough. Tap fingers in flour, pinch any tears and roll again. Set aside and repeat until you have 3 stuffed dough balls. Transfer 3 stuffed dough balls to hot water mixture and allow to set while you prepare the next 3. Prepare the next 3 dough balls. Remove dough balls from water with a slotted spoon and place on prepared baking sheet. Place 3 newly prepared balls into the water and prepare 3 more. Repeat until all dough balls are on the cookie sheet. Cooks Note: You can mix the dough by hand if you do not have a stand mixer. Add water, yeast and sugar to a large bowl. Once the yeast blooms stir in the salt and the flour. Mix with a spoon. Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky. Proceed with remaining instructions. I microwaved the beer in a glass microwave safe measuring cup, 15 seconds at a time until it was 110-120 degrees.
JALAPENO CHEDDAR BITES
Jalapeños, green olives & sweet red onions, added to cream cheese & topped with shredded Cheddar-Jack blend puts this over the top on flavor.
Provided by Peggianne
Categories Trusted Brands: Recipes and Tips Snack Factory® Pretzel Crisps®
Time 30m
Yield 16
Number Of Ingredients 6
Steps:
- Place cream cheese in a small bowl. Add chopped jalapenos, green olives, and red onions. Stir until well blended.
- Place in a decorator's bag with a large piping tip. Pipe or spoon about 1 tablespoon onto Snack Factory® Pretzel Crisps®.
- Sprinkle with shredded Cheddar-Monterey Jack cheese.
Nutrition Facts : Calories 33.6 calories, Carbohydrate 2.5 g, Cholesterol 6.9 mg, Fat 2.3 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 1.4 g, Sodium 77 mg, Sugar 0.1 g
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Email [email protected]Category Super Bowl, Appetizers, SnackServings 24Total Time 30 mins
- Heat a medium skillet on medium. Add oil, then jalapeños and 1/4 teaspoon salt and cook, stirring occasionally, until just tender, about 2 minutes; remove from heat.
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- Add the water, sugar, salt and yeast to the bowl of a stand mixer fitted with the dough hook. Mix for a few seconds on low to combine. Add in the flour and butter, and mix on low speed until the dough comes together.
- Increase the speed to medium low and knead until the dough becomes nice and smooth and clears the sides of the bowl, about 4 to 5 minutes. During the last minute of kneading, add in the minced jalapeno and cheddar cheese (add in the cheddar a little at a time so it doesn’t all clump together).
- Form the dough into a ball then place in a well-oiled bowl, turn once to coat and cover with plastic wrap. Let rise in a warm place until doubled in bulk, about 50 to 60 minutes.
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- 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.
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