Tuesday, September 20, 2011
Pizza Stuffed Pretzels (Ott A's Iron Chef September Challenge)
Pizza Stuffed Pretzels (adapted from What's Cookin, Chicago?)
1 package Red Star active dry yeast
1/3 c. warm water
1/2 t. sugar
1 t. salt
1 1/2 c. flour
1/3 c. hot water
2 t. olive oil
1. In a small bowl combine the yeast, warm water, and sugar. Stir gently and let sit for five minutes.
2. After five minutes, add in the flour and salt, kneading gently with your hands.
3. Combine the olive oil and hot water together and slowly pour into the flour dough, kneading constantly, until a stick dough forms. Continue kneading for 5 minutes. If the dough seems dry add a small amount of water. If the dough seems to wet add a small amount of flour. Form the dough into a ball.
4. Spray a bowl with cooking spray and place the dough in the bowl. Turn to coat with the cooking spray. Cover the bowl with a towel and let it rise for 2 hours.
For the Filling:
1/4 c. parmesan cheese
1/2 c. pepperoni
1/2 c. red bell peppers, chopped
2 T. fresh oregano, chopped
**To made ahead of time prepare pretzels as directed but do not bake. Freeze the pretzels on the baking sheet and cover with plastic wrap for 12 hours. After they are frozen transfer to a freezer bag. To make frozen pretzels, preheat the oven to 400 degrees. Bake frozen pretzel for 25-30 minutes or until golden brown.**