If you're having people over for the big game this weekend and are wondering what to serve, I've got a few idea's for you!
Jalapeno Stuffed Pretzels
For pretzels
- 1 1/2 cups warm beer (warm water can substitute)
- 1/4 cup brown sugar
- 1 (1/4 ounce) package active dry yeast (about 2 1/4 tsp)
- 5 cups all-purpose flour
- 1/2 teaspoon salt
- 4 ounces unsalted butter , melted
- olive oil
Filling
- 4 large jalapenos, seeded or 1 (4 ounce) can jalapenos , drained
- 8 ounces cream cheese , softened
- 8 ounces sharp cheddar cheese , grated
For the boiling
- 3 quarts water
- 3/4 cup baking soda
For the finishing touch
- 2 eggs
- 1 tablespoon cold water
- coarse sea salt
Directions:
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Make the pretzel dough: Combine warm beer (or water) with brown sugar, and stir until the sugar is almost dissolved.
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Add yeast, stirring until incorporated. Cover bowl with plastic wrap. Set aside in a warm place for 10 minutes, or until foamy.
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In a large bowl, combine flour and salt. Add melted butter, stirring until well distributed.
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Pour in yeast/beer mixture, stirring until well combined. Turn dough out onto a clean surface, knead for a couple of minutes. Dough should be soft and smooth.
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Pour about 1 Tbsp of olive oil into a large, clean metal or glass bowl. Add freshly kneaded dough to the bowl, turning to coat with the oil.
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Cover with plastic wrap, set aside in a warm spot to rise for an hour or two, until doubled.
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Make filling: In a food processor, chop jalapenos until finely minced (if using fresh).
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Add softened cream cheese, continue to process until mixture is well combined, and smooth.
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Turn mixture out into a medium mixing bowl, add shredded cheddar cheese. Use a wooden spoon to fully incorporate the cheddar into the cream cheese mixture.
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Cover with plastic wrap, chill for 1 hour.
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Once the pretzel dough has doubled in size: Roll small, walnut-sized balls out of the cheese mixture. You should have about 40.
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Divide the pretzel dough into approximately 40 chunks.
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One at a time, flatten a ball of dough out in the palm of your hand. Place a cheese ball in the middle, and bring the sides of the dough up and around, fully encasing the cheese.
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Pinch the ends together well, and gently roll the popper in your hands to seal it (this should lessen any filling leaking during baking).
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After the popper is well sealed, roll the ball gently to elongate it into a more oval shape, if desired. Repeat for remaining pieces.
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Preheat oven to 425°F
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Bring water to a boil in a large pot. Add baking soda (BE CAREFUL - it will foam up!), and stir until combined.
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Boil the pretzels, about 10 at a time, for about a minute.
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Gently stir as they boil, to ensure that the entire surface of each is in contact with the water at some point.
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Use a slotted spoon to transfer each popper to a baking sheet lined with parchment paper and/or lightly coated with cooking spray. (you’ll need 2 baking sheets).
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For the finishing touch: Whisk together eggs and water, and brush this mixture across the tops of the poppers. Generously sprinkle the tops with coarse sea salt.
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Bake for 15 to 18 minutes, until golden brown. Serve warm.
If that's not your thing, then maybe you should try this dip!
Pizza Dip
A layered, hot cheesy dip with all of the great pizza flavours including pizza sauce, cheese, pepperoni, olives and green peppers.
Servings: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 4 ounces cream cheese, room temperature
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup mozzarella, grated
- 1/4 cup parmigiano reggiano (parmesan), grated
- 1 cup pizza sauce
- 1/2 cup mozzarella, shredded/grated
- 1/4 cup parmigiano reggiano (parmesan), grated
- 2 ounces pepperoni, sliced
- 2 tablespoons green pepper, sliced
- 2 tablespoons black olives, sliced
Directions
- Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom of a pie plate.
- Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives.
- Bake in a preheated 350F oven until the cheese has melted, bubbling and golden brown, about 20 minutes.
© 2012
