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Stuffed Pizza Pretzels

You'll love these pretzels stuffed with your favorite pizza ingredients.

Skill: Intermediate Prep Time: 30 Bake Time: 20 Servings: 12


24 Rhodes Yeast Dinner Rolls, thawed to room temperature
48 original size slices pepperoni
12 slices Canadian bacon
6 mozzarella string cheese
garlic powder, to sprinkle
Italian seasoning, to sprinkle
1/2 cup baking soda
1 egg, beaten
grated parmesan cheese to sprinkle
pizza sauce for dipping


Spray counter lightly with non-stick cooking spray. Combine two rolls and flatten into a 6x3 1/2 inch rectangle. Layer 4 pepperoni down the center of the rectangle. Slice 1 piece of Canadian bacon into 4 or 5 strips and lay the strips on top of the pepperoni. Slice one string cheese in half lengthwise and lay one slice on top of the meat. Sprinkle lightly with garlic powder and Italian seasoning.

Pull one long side of the dough over the top of the filling (wipe water along the top). Fold the opposite edge over the first and press to seal (the water will help seal). Wipe water on the ends and fold over slightly to seal. Repeat with remaining ingredients.

Fill a pan with about 6 cups water and add baking soda. Bring to a boil. Place each stuffed pretzel into boiling water for 30 seconds. Drain and place on a heavily sprayed baking sheet. Brush each boiled pretzel with egg. Sprinkle with parmesan cheese and Italian seasoning. Bake at 350°F 15-20 minutes or until deeply browned. Serve with pizza sauce for dipping.