Pizza-Filled Pretzels

Pizza-Filled Pretzels

Add these pretzels that are made using Pillsbury® pizza crust and filled with pepperoni to your bread basket.

Prep Time

30

Minutes

Total Time

45

Minutes

Makes

4

pretzels

Pizza Filling
1/2
cup finely shredded mozzarella cheese (2 oz)
1/2
cup finely chopped pepperoni
2
tablespoons pizza sauce
Pretzels
1
can (13.8 oz) Pillsbury® refrigerated classic pizza crust
2
cups water
1/4
cup baking soda
1
egg
1
tablespoon water
Coarse (kosher or sea) salt
Pizza sauce, as desired
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Makes 4 pretzels

Nutrition Information:

1 Serving (1 Pretzel)
  • Calories 360
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 60mg;
  • Sodium 1670mg;
  • Total Carbohydrate 50g
    • (Dietary Fiber 2g,
    • Sugars 8g),
  • Protein 13g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.