Pepperoni Pretzels Recipes

KETO PEPPERONI SOFT PRETZELS

Steps:

• Preheat oven to 425 degrees.
• In a medium sized bowl, combine almond flour, baking powder, garlic powder, and onion powder. Stir to combine.
• Place mozzarella and cream cheese in microwave safe bowl and microwave for 90 seconds. Remove from microwave, stir, then return to microwave for 60 seconds more.
• Add to the cheese, two of the eggs and the almond flour mixture, stirring until combined well. A dough ball will magically take shape!
• Divide dough into 6 pieces, then roll each piece into a rope and shape as a pretzel.
• Beat remaining egg and brush over top of pretzel dough. Place pepperoni slices over top of pretzel and a little sprinkling of cheese and coarse ground salt if desired.
• Place in oven and bake for 12-14 minutes, until golden brown.
• Remove from oven and let cool completely before removing from cookie sheet.
• Can store in refrigerator for up to 1 week.

PEPPERONI SOFT PRETZELS (BREAD MACHINE)

Steps:

• Program machine for the Dough setting.
• When the bread machine beeps, place dough on a lightly floured surface and divide into 16 pieces.
• Roll each piece into a 16 inch rope. Cross the ends of the rope to make a loop; twist the crossed ends once and fold across the loop.
• Place on a greased baking sheet 1 1/2 inches apart. Brush with egg wash and sprinkle with.
• topping that you choose.
• Let rise until double in size, about 30 minutes. Bake at 375°F/190°C for 15-20 minutes or until done.

CHEESE-STUFFED PIZZA PRETZELS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Unroll the dough, it should form 15x9-inch (38x22 cm) rectangle, then cut the rectangle horizontally into three equal strips. (These will be your three pretzels.)
• Carefully stretch each of the strips by width and length - stretch each to about 3 inch (7 ½ cm) width and about 34 inch (86 cm) length.
• Sprinkle 1 cup (100g) of cheese down the center of each dough strip. Reserve the last 1 cup (100g) of cheese for later.
• Fold the dough over the cheese, pressing to seal and rolling slightly to create 3 dough logs filled with cheese.
• Cover a baking sheet with foil and spray with vegetable oil.
• To form the pretzels, take one dough log, move it to the foil covered baking sheet, then form a circle with the ends of the log at the top of the circle. Twist the log ends around each other once and bring them down to meet the bottom of the circle. Repeat with the other two dough logs.
• Wrap pepperonis on the pretzels - 5-ish per pretzel - then sprinkle the remaining cup of cheese among the three pretzels.
• Bake 14-18 minutes until deep golden brown.
• Serve immediately with pizza sauce for dipping.
• Enjoy!

PIZZA-FILLED PRETZELS

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 pizza sauce.

PEPPERONI PRETZELS

Steps:

• Sprinkle 1/2 cup shredded mozzarella across the middle of the dough; fold the bottom third of the dough over the cheese, then sprinkle 2 tablespoons shredded parmesan and 1/3 cup diced pepperoni over the folded part. Fold the top third of the dough over the filling. Roll out again, cut into strips and twist into pretzels. Brush with beaten egg and sprinkle with parmesan and coarse sea salt; bake.