I recently stumbled across a new blog called A Latte with Ott A and have really been enjoying it ever since. When I saw that she was having an Iron Chef’s challenge and that the main ingredient was Red Star yeast I was excited. I had 6 packets of Red Star yeast in my cupboard and a recipe for pizza stuffed pretzels that I’ve been dying to make. This was the perfect excuse.
The pizza stuffed pretzels sounded great, especially since they only have to rise one time before baking. The dough came together without problem and it doubled in size after 2 hours. The pretzels can be stuffed with any combination of pizza toppings. I stuffed my pretzels with mozzarella cheese, fresh herbs from the garden, red peppers, and Parmesan cheese. My husband had his pretzels stuffed with pepperoni, mozzarella cheese, Parmesan cheese, and fresh herbs.
The pretzels really puffed up in the oven and turned a rich, golden brown. I served them with a side of marinara which was perfect. They were fluffy inside and the herbs and cheese had melted together. We had them for lunch but they would be great as a game time appetizer as well. They were much easier to make then most yeast breads/pretzels.
For the Pizza Dough:
- 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
For the Filling:
- 1 1/2 c. mozzarella cheese
- 1/4 c. parmesan cheese
- 1/2 c. pepperoni
- 1/2 c. red bell peppers, chopped
- 2 T. fresh oregano, chopped
- 2 T. fresh parsley, chopped
- 1 egg, slightly beaten
- 1 t. Italian seasoning
- In a small bowl combine the yeast, warm water, and sugar. Stir gently and let sit for five minutes.
- After five minutes, add in the flour and salt, kneading gently with your hands.
- 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.
- 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.
- Preheat the oven to 400 degrees.
- Remove the dough from the bowl and cut it into 4 pieces. Roll each piece into a rectangle. Sprinkle with cheese, fresh herbs, your choice of filling (pepperoni or red peppers), and Parmesan cheese. Brush one of the long sides with the egg wash and begin rolling from the opposite side. Roll the dough into a long log trapping the toppings inside and then shape into a pretzel.
- Place the pretzels on a baking sheet. Brush with the egg wash and sprinkle with Italian seasoning and Parmesan cheese.
- Bake for 17-23 minutes or until the pretzels are golden brown. Serve with marinara sauce.
Source: What's Cookin, Chicago?