PEPPERONI PRETZEL RECIPES

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PEPPERONI PRETZELS | RECIPE - RACHAEL RAY SHOW



Pepperoni Pretzels | Recipe - Rachael Ray Show image

Pepperoni Pretzels

Provided by The Rachael Ray Staff

Number Of Ingredients 16

2 1/2 cups bread flour
1/8 teaspoon freshly grated nutmeg
3/4 cup warm water
3/4 teaspoon dry yeast
1 round teaspoon kosher salt
1 tablespoon EVOO Extra Virgin Olive Oil
1/8 pound sliced pepperoni
chopped
1/2 cup baking soda
Coarse salt
Sesame seeds
Dried onion flakes
Dried chopped garlic
Mustard
tomato mustard or warm pizza sauce
for dipping or topping

Steps:

  • Place dough hook on stand mixer, combine flour with nutmeg, yeast, salt, EVOO and pepperoni
  • Mix a couple of minutes on medium setting then crank setting up to high and let dough work for 10 minutes
  • Transfer dough to a floured surface and let rest for 10 minutes
  • Cut dough into 6 parts and roll into small balls
  • Then cover and let rest for 10 more minutes
  • Roll each dough into an 18-inch rope and twist into a pretzel
  • Let the pretzels poof for 45 minutes in a warm area, uncovered
  • Let the pretzels rest in refrigerator uncovered for at least 2 hours, or overnight
  • Preheat your oven to 400 F
  • Mix baking soda and 2 quarts of boiling water together and boil the pretzels for 30 seconds each
  • Remove and place the pretzels onto a greased nonstick baking sheet
  • Sprinkle each pretzel with sesame seeds, onion flakes, and garlic and bake for 10 minutes
  • Serve with mustard dipper

PEPPERONI PRETZEL PIZZA - RECIPES - FAXO



Pepperoni Pretzel Pizza - Recipes - Faxo image

This soft pretzel dough pizza is made with instant yeast which is brushed with a beaten egg to give the crust a nice chewy texture like a soft pretzel. Sprinkle it with coarse salt like a pretzel and then top it with nacho cheese sauce like a pretzel dip,

Provided by Janet Urciuoli

Prep Time 30 minutes

Cook Time 15 minutes

Number Of Ingredients 12

1 1/2 c. warm water
1 packet of active, instant yeast
1 t. salt
1 T. sugar
3 3/4 - 4 1/4 all-purpose flour
1 large egg, lightly beaten
1 T. coarse salt
Pizza:
1 c. jarred queso dip (nacho cheese sauce)
2 c. shredded mozzarella cheese
1/2 c. sliced pepperoni

Steps:

  • Preheat oven to 425 degrees . Place warm water (not too hot, but a little warmer than room temperature) in a large bowl and add the yeast. Stir with a spoon until yeast is mostly dissolved, for about a minute (some clumps may remain). Add the salt and sugar then stir for an additional 30 seconds. Add 3 cups of flour, one cup at a time, mixing with a sturdy wooden spoon until the dough is thick and sticky. Add an additional 3/4 cup of flour and stir, until the dough is no longer sticky. Add more flour if needed. Poke the dough, if it bounces back, it's ready to knead. Turn out onto a lightly floured surface and knead the dough for about 3 minutes. Roll the dough out into a thin 15 inch diameter circle and place on pizza pan or pizza stone. Brush the edges of the pizza crust with the lightly beaten egg, then sprinkle with the crust with the coarse salt. Spread the nacho cheese in the center of the pizza, leaving the edge of the crust clear. Top with the shredded mozzarella cheese and sliced pepperoni. Bake the pizza for 12 to 15 minutes or until the center of the pizza is bubbly and the crust is a golden brown. Let cool for just a few minutes before slicing.

Nutrition Facts : ServingSize 1 bowl, Calories 295 cal

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