PEPPERONI PRETZEL PIZZA BITES
Add delicious flavor to your snack table with these easy-to-make pepperoni pretzel pizza bites.
Provided by Debby Mayne
Categories Appetizers and Snacks
Time 10m
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F.
- Place all of the pretzels on a baking sheet in a single layer.
- Top each pretzel with a slice of pepperoni.
- Place a cut piece of cheese on top of each pepperoni.
- If you want extra cheese, sprinkle a little bit of shredded cheese on top of the cut pieces of cheese.
- Bake in the oven for 5 minutes, or until the cheese melts.
- Remove from the oven and serve with your favorite Italian sauce.
Nutrition Facts : Calories 407 calories, Carbohydrate 69 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 9 grams fat, Fiber 3 grams fiber, Protein 13 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1236 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
PEPPERONI PRETZEL BITES
Provided by LB
Number Of Ingredients 5
Steps:
- Begin by preheating your oven to 350 degrees Fahrenheit.
- Next place 16 pretzels on a baking sheet lined with parchment paper.
- Then top each pretzel with a small piece of provolone cheese, pepperoni slice, and then an additional piece of provolone cheese on top.
- Bake in the oven for approximately 3-4 minutes, or until the cheese has begun to melt.
- Once the cheese is melted remove from the oven and place an additional pretzel on top. (Make sure the pretzel doesn't break by pressing too hard.)
- Serve with marinara sauce for dipping.
PEPPERONI BITES
Steps:
- Preheat oven to 400 degrees F.
- Combine soup mix, flour, and baking powder. Stir in the rest of the ingredients. Drop on greased cookie sheet by teaspoonfuls. Bake for approximately 12 minutes.
PEPPERONI PRETZELS
Provided by Guy Fieri
Time 2h15m
Yield 28 small pretzels
Number Of Ingredients 10
Steps:
- Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl. Set aside 5 minutes.
- In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt. Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky. Cut the dough into 4 equal portions; cover with a clean towel.
- On a floured board, roll out one piece of dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you. Sprinkle 1/2 cup mozzarella across the middle of the dough; fold the bottom third of the dough over the cheese, then sprinkle 2 tablespoons parmesan and 1/3 cup pepperoni over the folded part. Fold the top third of the dough over the parmesan and pepperoni. Reroll the dough into a 14-by-11-inch rectangle. Cut into seven 11-by-2-inch strips.
- One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape. Cross the left end over the right again to make a twist in the middle.
- Repeat with the remaining 3 pieces of dough and the remaining cheese, spacing the pretzels 3 inches apart. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F.
- Beat the remaining egg in a bowl. Brush the pretzels with the egg; sprinkle with parmesan and coarse salt. Bake until browned, 16 to 18 minutes, checking on the pretzels every 5 minutes to avoid overbaking.
SOFT PRETZEL BITES
Perfect bite-sized soft pretzels! Add your favorite toppings: salt, poppy seeds, sesame seeds, dried shallots, dried onions, etc... before baking. Serve with cheese sauce or any dipping sauce of your choice.
Provided by Simply Sundays!
Categories Bread Yeast Bread Recipes Pretzel Recipes
Time 1h50m
Yield 16
Number Of Ingredients 12
Steps:
- Place 1 1/2 cups water, butter, brown sugar, yeast, and salt in the bowl of a stand mixer fitted with the hook attachment. Mix until well combined. Let sit for about 5 minutes.
- Turn mixer on low speed and add 4 cups flour, 1 cup at a time. Add additional 1/2 cup flour if dough appears sticky. Increase speed to medium and knead until dough is smooth and pulls away from the sides of the bowl, 4 to 5 minutes. Sprinkle in more flour if dough still seems a little tacky.
- Oil a large mixing bowl. Add the ball of dough. Cover with plastic wrap and let rise in a warm place for about 1 hour.
- Preheat the oven to 425 degrees F (220 degrees C). Grease a sheet pan with cooking spray.
- Bring 3 quarts water to a boil in a large saucepan. Slowly add baking soda and return to a boil.
- Meanwhile, remove dough from the bowl, flatten into a disc shape, and cut into 8 wedges. Roll each wedge into a 24-inch rope. Cut each rope into 1-inch pieces.
- Drop batches of dough pieces into the boiling water for about 35 seconds. Remove to the prepared sheet pan. Beat egg with 1 tablespoon water; brush over the tops of each boiled dough piece. Repeat with remaining dough.
- Bake in the preheated oven until golden brown, 14 to 16 minutes. Cool slightly before serving.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 25.7 g, Cholesterol 21.7 mg, Fat 5.2 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 2.9 g, Sodium 2207.8 mg, Sugar 1.8 g
PEPPERONI PIZZA PRETZEL BITES
Make and share this Pepperoni Pizza Pretzel Bites recipe from Food.com.
Provided by Sydney F.
Categories High Protein
Time 20m
Yield 30-50 bites, 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Defrost pretzel bites.
- Put foil on baking sheet; spray PAM on foil.
- Lay pretzels on baking sheet.
- Spread water on pretzels; add salt.
- Cut pepperoni in halves; put 1 half on each pretzel bite.
- Sprinkle cheese.
- Broil at 525 degrees Fahrenheit.
- Take out and enjoy!
Nutrition Facts : Calories 526.3, Fat 17.6, SaturatedFat 8.8, Cholesterol 51.2, Sodium 1620.9, Carbohydrate 69.7, Fiber 2.6, Sugar 3, Protein 22.8
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