I’ve always been a fan of stuffed pretzels – both sweet and savory. You can fill them with whatever you’d like and the possibilities are endless! This is something I plan on making more often as a snack to keep on hand in the freezer.
recipe adapted from Rachel Ray
1 1/2 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons)
3/4 teaspoon salt
1/4 teaspoon sugar
1/2-2/3 cup hot water (120-130°F)
2 teaspoons extra-virgin olive oil
Combine flour, yeast, salt and sugar in the bowl of a stand mixer to mix fitted with a dough hook.
Combine hot water and oil in a measuring cup. With the stand mixer is running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Continue mixing until the dough forms a ball, then process for 1 minute to knead.
Transfer the dough to a lightly oiled bowl. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes.
1 1/2 cups shredded mozzarella cheese
1/4 cup shredded parmesan cheese
1 cup pepperoni slices
1/4 cup chopped mushrooms
1 egg slightly beaten
2 tablespoons olive oil
1/2 teaspoon Italian seasoning
1/2 cup marinara or pasta sauce (homemade or store bought)
* To make ahead/freezer meal – Prepare the pretzels as directed above and do not bake. Instead, wrap prepared pretzels in plastic wrap and foil. Place in a freezer bag and freeze. When ready to prepare, preheat the oven to 400 degrees. Place frozen stuffed pretzel on a baking sheet and bake in the preheated oven for 20-30 minutes. No need to defrost pretzel before baking.
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