Pizza Stuffed Pretzels

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     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.


Pizza Stuffed Pretzels

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Prep Time: 20 minutes
Cook Time: 23 minutes
Inactive Time: 2 hours
Total Time: 2 hours 43 minutes
Servings: 4 pretzels
Author: Hezzi-D



For the Pizza Dough:

  • 1 package Red Star active dry yeast
  • 1/3 c. warm water
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 1 1/2 c. flour
  • 1/3 c. hot water
  • 2 teaspoons 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 Tablespoons fresh oregano chopped
  • 2 Tablespoons fresh parsley chopped
  • 1 egg slightly beaten
  • 1 teaspoon 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?

*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.*


  1. This does look to be a winner of a recipe. Soft pretzels are a favorite of mine, but the pizza twist does have my mouth watering. You did a great job on shaping your pretzels also!

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