Pretzel Crisps Nutrition Label Recipes

MUFFALETTA PRETZEL CRISPS®

Steps:

• Mix green olives, black olives and banana peppers together in a bowl.
• Top each pretzel crisp with a piece of salami and a teaspoon of cream cheese. Spoon a teaspoon of the olive/pepper mixture onto the cream cheese.

PARMESAN-PRETZEL CRISPS

Steps:

• Preheat oven to 350°. Toss together cheese, pretzels and red pepper flakes. Place 2 teaspoons mixture in each greased nonstick mini muffin cup., Bake until golden brown, 10-15 minutes. If desired, serve with pizza sauce and basil.

SARAH'S I WANT S'MORE PRETZEL CRISPS®

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a small pan with aluminum foil.
• Arrange Snack Factory® Pretzel Crisps® on prepared pan. Top each with a marshmallow half.
• Broil until the marshmallows are golden brown, 30 seconds to 1 minute. Remove and set aside.
• Combine chocolate chips and butter in the top of a double boiler over hot water on medium heat. Stir until chips are melted and mixture is smooth.
• Drizzle chocolate over the marshmallows.

PRETZEL CRISPS® STRAWBERRY FLUFF BITES

Steps:

• Arrange 24 Pretzel Crisps® on a parchment-lined baking sheet.
• Combine cream cheese spread and strawberry marshmallow fluff in a small bowl; mix well. Top each Pretzel Crisp® with a small spoonful of strawberry fluff mixture and spread slightly. Add a strawberry slice to the top of each.
• Place the chocolate in a small, microwave safe bowl. Microwave on high, in 20 second increments, stirring in between, until the chocolate is melted. Place the melted chocolate into a pastry bag or small zip-top bag. Take a tiny snip off of the tip of the pastry bag (or the corner of the zip-top bag) with a scissors. Drizzle the chocolate over the Pretzel Crisps®.
• Refrigerate until ready to serve.

PIZZA DOUGH PRETZELS

Steps:

• Lightly flour a work surface. Place dough on flour and sprinkle more on top. Begin to knead dough, kneading about 2 tablespoons flour into dough until it is soft and supple but not too sticky, 5 to 10 minutes. Cover with a large bowl and allow dough to rest and come to room temperature, 15 to 20 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper and sprinkle lightly with cornmeal.
• Place water in a deep skillet. Whisk in baking soda to create an alkaline bath. Bring to a simmer over medium-high heat. Adjust heat to keep water at a low simmer while you shape the dough.
• Dust dough with a sprinkling of flour as needed so that dough does not stick to work surface. Flatten slightly and divide into 6 equal pieces. Shape each piece into a round dough ball.
• Shape each dough ball into a disk, thinner in the middle, thicker around the edges. Poke a hole in the center. Gently keep pulling and stretching until you've achieved a round pretzel shape that's not too thick.
• Transfer pretzels (in batches if necessary) to simmering alkaline bath. Boil about 30 seconds per side. Transfer to prepared sheet with slotted spoon. Immediately sprinkle with coarse salt while pretzels are still wet and sticky. Let rest 5 to 10 minutes before baking.
• Place on center rack in preheated oven until beautifully browned, and stretch marks have formed, about 20 minutes. Exact times will depend on the specific size and shape of your pretzel.
• Transfer to a rack to cool a bit.