Hormel Pepperoni & Cheese Stuffed Pretzel Dippers

Hormel Pepperoni & Cheese Stuffed Pretzel Dippers are a delicious appetizer made from soft homemade pretzels stuffed with pepperoni and mozzarella cheese.

Prep Time 30

Cook Time 15

Total Time 1

Servings

Calories 98kcal

Author Sandra

Ingredients

1 1/2 cups warm water
2 1/4 teaspoons active instant yeast
1 teaspoon salt
1 tablespoon granulated sugar
3 3/4 - 4 cups flour
2 large eggs beaten
1 tablespoon coarse sea salt for sprinkling
6 ounce package Hormel pepperoni
8 ounces mozzarella cheese shredded

Instructions

Preheat oven to 425F degrees. Line two (2) baking sheets with parchment paper and set aside.
In a small bowl or measuring up, dissolve yeast in the 1 1/2 cups of warm water. Gently stir the yeast into the water until most of the yeast is dissolved, about 1 minute.
Add salt and sugar; stir until combined. In a large bowl, add 1 cup of flour, slowly stir in the water & yeast mixture. Now, stir in 2 cups of flour, adding one cup at a time, mixing with a wooden spoon until dough is thick. Then, add 3/4 cup flour until the dough is no longer sticky.
At this point if you touch it, the dough should not stick to your fingers. If it is still sticky, add up to 1/4 - 1/2 cup of flour. If you poke the dough, it should bounce back - that means it is ready to knead.
Take the dough out. Place the dough onto a lightly floured surface. Knead the dough for about 3 minutes.
Shape the dough into a roughly 11” x 5” rectangle, and cut into 18 squares. Take each square and roll it into a ball. Smash the ball with the palm of your hand. Add three pieces of pepperoni to the top of the dough and top with a little less than a tablespoon of cheese.
Bring up the sides of the dough, and pinch together so that it is sealed. Keeping in the cheese and the pepperoni, re-roll the dough into a ball, so that it is round. Place onto prepared baking sheet, and repeat with remaining pretzel dough balls.
In a small bowl, beat the eggs and dunk each pretzel ball into the egg wash so that all sides are covered. Place back onto the baking sheet and sprinkle with coarse sea salt.
Place in the oven and bake for 13-15 minutes.
Once you remove them from the oven, immediately remove from the pan. Serve immediately as they are best warm.
Note: If you are using sticks to serve these, insert on the side of the dipper and set aside to let them cool, so the cheese hardens to the sticks.
They can be stored in an airtight container or ziploc bag for up to 2-3 days in the fridge. Reheat in microwave when ready to eat.

Notes

Pretzel Recipe adapted from Sally’s Baking Addiction 30 minute Whole Wheat Pretzels

Nutrition