Seasonal / Holidays
Mini Cheese Filled Pumpkin Pretzel Balls
Prep Time: 45 Min. | Cook Time: 14 Min. | Servings: 8
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Prep Time
45 Min.
Cook Time
14 Min.
Servings
8
Ingredients
- 1 Pkg.(14 oz.) Refrigerated pizza dough
- 1 ½ C. Sargento® Shredded Mozzarella Cheese
- 1 Tbsp. Whole grain or spicy mustard
- 2 Tbsp. Baking soda
- 1 Large egg, beaten
- 4-5 Drops orange food coloring, optional
- 12 ea. Mini pretzel sticks, cut in half
Directions
- Pre-heat oven to 400 degrees. In a small bowl, combine cheese and mustard. Set aside.
- Remove pizza dough from package and unroll to make a rectangle. Using a pizza cutter, cut dough into 24 equal squares (approximately 2 1/4” X 2 1/4”).
- Using a small spoon, spoon a heaping teaspoon of cheese mixture onto the center of each dough square.
- Bring corners of one square together and pinch seams to form a ball. Roll the ball in your palms to smooth the dough. Place dough on a parchment lined baking sheet. Repeat with remaining squares of pizza dough, spacing filled balls 2 inches apart.
- Heat 1 cup of water in a microwave safe bowl or in a small saucepan until almost boiling. Add baking soda in two batches (the baking soda will cause a fizzing action when added to the water).
- Drop 4 balls into the water mixture. Move balls around gently with a slotted spoon for about 15 seconds. Transfer back to the baking sheet. Repeat dipping process with remaining dough balls.
- In a small bowl, combine egg and food coloring. Using a pastry brush, brush entire ball with colored egg mixture.
- Bake pretzel balls for 12-14 minutes or until golden brown. Remove from oven and let cool for 5-10 minutes.
- Stick the broken end of each pretzel stick into the top of each pretzel ball. Transfer to a plate and serve.
