Cheese & Pesto-Stuffed Pretzels
There's lots of fun to be had making your own pretzels, not to mention eating them. Learn how to make golden, cheese-stuffed pretzels for an epic snack.
Ingredients
- 1kg pizza dough balls
- 2 tbs plain flour (for dusting)
- 1/3 cup basil pesto
- 3/4 cup pizza cheese
- 1 free range egg, lightly beaten
- 2 tsp sesame seeds
Method
- Remove dough balls from fridge and stand according to packet instructions.
- Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
- On a lightly floured surface, roll a dough ball into a 10 x 50cm rectangle. Spread one-quarter of the pesto over dough, leaving a 2cm border on all sides. Sprinkle one-quarter of the cheese over pesto.
- Fold dough lengthways over filling to enclose and press edges to seal. Carefully roll and reshape dough to form a 2.5cm-thick, long rope, then shape into a pretzel shape (see Tip). Place on prepared tray. Repeat with remaining dough balls, pesto and cheese.
- Brush pretzels with egg and sprinkle with seeds. Bake for 25 minutes or until golden brown and cooked through.
Handy Tip:
Arrange each log into a horseshoe shape with ends towards you. Twist ends over twice. Fold twisted ends up to meet curve.
