Tuesday, April 2, 2013

The Laziest Recipes Ever: Ham and Cheese Stuffed Pretzels

Is there anything better than a soft pretzel?

Warm dough...

Cinnamon coated with dipping icing....

Or flecked with salt and paired with cheese sauce...

Forget shopping- soft pretzels are the reason to visit the mall!

But sometimes you live in a hippie-tastic town that doesn't really believe in commercial cliches like 'pretzel vendors and shopping malls'. No, we're much more into gluten-free veggie wraps and yarn boutiques. We scoff in disgust at 'cheese sauce', unless you mean locally-produced fondue from organic goat cheese.

Oofta. Pretentiousness is exhausting.

Good thing I can whip up these babies to restore my constitution:





Ready for this?

Ham and Cheese Stuffed Pretzels
Method adapted from 'Just Get Off Your Butt and Bake!'

  • 4 Rhodes Texas Rolls (in the frozen section of the grocery store)
  • 1 cup diced ham, or 16 slices deli meat 
  • 1 cup shredded cheddar 
Heat oven to 400.
Line a baking sheet with parchment paper and a plate with a paper towel.
Bring 1 quart of water to a boil.
Allow rolls to thaw and double in size. Cut each roll in half.
  • Working one at a time, gently stretch a piece of dough into a flat disk- be careful not to stretch too thin so as to tear the dough!
  • In the center of the disk, place 1-2 tablespoons ham (or 2 pieces sliced deli meat) and 1-2 tablespoons of cheddar. 
  • Fold the dough in half, pinching ends together to make a gently formed tube shape. 
When water is boiling, add 1/4 cup baking soda. Once dissolved, drop stuffed dough into the boiling water. After 45 seconds, flip dough and allow to cook for another 45 seconds before removing to the paper towel lined plate to drain for a moment before placing on the parchment paper/baking sheet. 

Bake pretzels 15-20 minutes, or until the pretzels are a rich golden brown color. Don't worry if some of your pretzel bundles ooze a bit of cheese- they'll still be delicious! I like to grab a butter knife and nudge any escaped filling back into/onto the pretzels a few minutes before they're due to come out of the oven.

Brush lightly with butter and sprinkle with coarse kosher salt as desired. I like to serve these with a 1/2 and 1/2 mix of spicy brown mustard and mayonnaise- just trust me here, it tastes fabulous as a dipping sauce for these lovelies! 




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