Photos By Karla Luna / Staff
A lot of us have time on our hands with the closure of Southwestern’s campus. I do not plan to leave my house—I hope you are with me on that—so I am expanding my DIY skills. Some ideas I found looked too complicated for someone who does not have wood planks and a pasta maker laying around at home. Instead, I will share weekly crafts and recipes that can be made without breaking the bank or risking a trip to the store. If you enjoy the suggestions, post a picture and tag @theswcsun on social media and use #TheSunAtHome.
This week: Stuffed Pizza Pretzels
With malls closed and food court stands unavailable for take out, I have craved pepperoni twists from Wetzel’s Pretzels.I went to the Wetzel’s Pretzels website hoping to find a recipe, but there were only photos of pretzels and celebrities eating pretzels. It is kind of weird—imagine a paparazzi capturing you eating a pretzel.
Since Wetzel’s did not want to share its recipe, I searched the internet like I was browsing Hot Topic at Plaza Bonita and I found a recipe that I had all ingredients for in my house. It was fun, tasty and did not twist me up like a…well, you know.
My pizza-hating mom tried them and said they were great! That is a ringing endorsement.
Materials Needed:
Baking sheet
Parchment or wax paper
Large bowl
2 small bowls
2 spoons
Knife
Basting brush
Ingredients:
Shredded cheese
Pepperoni
Pasta or tomato sauce
2 teaspoons of baking soda
Warm water
1 tablespoon of melted butter
A tube of ready-to-make pizza dough
Optional Ingredients:
Italian herbs
Crushed red pepper flakes
Garlic powder
Salt
Flour
Directions:
First, wash your hands! Let’s remind ourselves that during quarantine we should be extra careful with germs. Stay home unless you need to leave for necessities, keep your distance from others, and wash your hands often!
Preheat your oven to 400° and line your baking sheet with parchment paper. I lined mine with wax paper because it was what I had at home. You want to do this so your pretzels don’t stick and burn at the bottoms.
In a large bowl mix an even amount of shredded cheese and pepperoni for your filling. I used mozzarella and parmesan cheese, then added mini pepperonis. If you are using regular-sized pepperoni, cut it into small chunks. You may also add some seasoning. I chose a pinch of Hymalyan salt and crushed red pepper flakes.
Divide your pizza dough into six even pieces. Unroll each piece and shape it into a rectangle. You can add flour to your work surface so the dough does not stick.
Spoon a thin line of pasta sauce on each piece of dough. Not too much or sauce will spill out of your pretzels. Then add your filling. Make sure it is an even layer of sauce and filling, and leave room to fold the dough.
Seal your pretzel by folding the dough and pinching the ends together. Make sure none of the filling is exposed. Twist the dough into a pretzel shape and place each one evenly on the baking sheet.
Take a small bowl and add warm water and two teaspoons of baking soda. Let the baking soda dissolve in water and brush the mixture onto each pretzel. Combine a tablespoon of melted butter and seasonings in another small bowl, and brush onto the pretzels. I used Italian herbs and garlic powder.
Top your pretzels with the rest of your filling. Add more pepperoni or cheese as desired.
Bake the pretzels until they are a golden-yellow color. Mine took 15 minutes.
It is best to eat your stuffed pizza pretzels while they are warm. Take some of your extra sauce and use it as a dip. I cannot wait until Wetzel’s opens up again and I can have the real thing—though maybe I’ll just make my own for a twisted post-quarantine party!
