On a day when it’s semi-cooler I suggest you make these. Perhaps a great snack for watching the World Cup. I made these for Easter - yes I know that was a while ago but they are timeless snack worthy of a post even if it comes in mid-June.
I started off with visions for replicating this recipe. Things didn’t work out as planned. I tried to make the dough suggested in the recipe that is supposed to be like Auntie Anne’s pretzels (I LOVE AUNTIE ANNE’S PRETZELS). Alas, the milk I used was too hot & I’m pretty sure that I killed the dry active yeast because although it was Easter, it did not rise again. Being that I was making these rather last minute I had to use what I had - so I used pizza dough i had in the fridge. I used the same method as making pretzels (remember these yummies?) so I think they were pretty close to the initial recipe. The result was tasty & I don’t think anyone (but me) missed the Auntie Anne’s pretzel dough. The next time I make these I will try that recipe again (I WILL!!!).
Hope you have a fabulous weekend :)
- 1 ball of pizza dough (store bought or homemade, I swear by this recipe)
- 1 teaspoons fine salt
- 1 cup shredded mozzarella
- 1/2 cup chopped pepperoni
- 1/2 cup chopped spinach
- 2 tablespoons dried parsley (optional)
- flour (for the surface you work on)
- 1/3 cup baking soda
- 3 cups warm water
- Coarse salt (I used kosher, but the coarser the better)
- 5 tablespoons butter, melted
- 1 tablespoon garlic powder
- Pizza or tomato sauce for dipping
- Place pizza dough a greased bowl & cover with a wet cloth.
- Let rise for 30 minutes.
- Preheat the oven to 400º.
- In a large bowl (or 4 cup measuring cup) combine the warm water & baking soda.
- Divide the dough into four pieces on a floured cutting board.
- Roll one quarter of the dough into a thick rope/log.
- Flatten the rope of dough with a floured rolling pin.
- Top with half of the cheese, pepperoni & spinach. We have some vegetarians in our family so i made some without pepperoni.
- Pinch together trying to seal the cheese and pepperoni in the best you can. If you want to distinguish between veggie & meaty rolls, sprinkle some dried parsley on the veggie one. I like to press it in lightly so that you can see the green on the top.
- Continue with the other three pieces of dough until you have four stuffed ropes.
- In a large bowl add the baking soda & water.
- Dunk the each rope in the baking soda water for only a couple seconds. Remove from water & slice into bite sized pieces with a (serrated) knife. Place on a greased (or parchment covered) baking sheet & sprinkle with coarse salt.
- Bake for about 8 minutes or until browned.
- While the rolls bake, melt the butter in a small bowl in the microwave until it is liquify.
- Stir in the garlic powder so that the mixture resembles Papa John’s garlic butter sauce.
- Paint each roll wit the melted garlic butter while hot.
- Serve with pizza sauce.