Tuesday, August 27, 2013

Pizza Pretzels

Pizza Dough*
1 1/2 cup whole wheat flour
1 package quick-rising yeast (2 1/4 teaspoons)
3/4 teaspoon salt
1/4 teaspoon sugar
1/2-2/3 cup hot water (120-130°F)
2 teaspoons EVOO

Combine flour, yeast, salt and sugar in the bowl of a stand mixer to mix fitted with a dough hook.

Combine hot water and oil in a measuring cup. With the stand mixer is running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Continue mixing until the dough forms a ball, then process for 1 minute to knead.

Transfer the dough to a lightly oiled bowl. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes.

*I recommend doubling this recipe.

Pizza Pretzels and Pockets
Preheat oven to 400ºF.
Cut the prepared pizza dough into 4 equal pieces and roll each out into a rectangle. Scatter the fillings (whatever veggies you want and cheese if making them dairy) over the dough. Brush the one of the long sides with a little egg wash then, starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Shape the log into a pretzel and transfer to a baking sheet.

Optional: Brush the top of the pizza pretzel with olive oil and sprinkle with parmesan cheese and Italian seasoning.

Bake until golden brown, about 15-20 minutes.

While the pizza pretzel is baking, heat up marinara or dipping sauce, until warm. Serve the pizza pretzel with the marinara/pasta sauce dipper alongside.

I found the pretzels to be too time consuming so I just started forming the dough into small circles, filling with ingredients and pinching closed the sides. Sometimes I put the sace insie and sometimes I don't. I also play around with ingredients. A huge winner in our house is pear and zucchini. 

* To make ahead/freezer meal - Prepare the pretzels as directed above and do not bake. Instead, wrap prepared pretzels in plastic wrap and foil. Place in a freezer bag and freeze. When ready to prepare, preheat the oven to 400 degrees. Place frozen stuffed pretzel on a baking sheet and bake in the preheated oven for 20-30 minutes. No need to defrost pretzel before baking.

No comments:

Post a Comment