Beer Cheese-Stuffed Pretzels Recipe

Name: Beer Cheese-Stuffed Pretzels
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust; 1/2 cup shredded Cheddar cheese (2 oz); 1 egg; 1 bottle (12 oz) stout beer; 1/4 cup baking soda; 1 teaspoon coarse (kosher or sea) salt

Ingredients

1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
1/2 cup shredded Cheddar cheese (2 oz)
1 egg
1 bottle (12 oz) stout beer
1/4 cup baking soda
1 teaspoon coarse (kosher or sea) salt

PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD 4 servings

Instructions

Heat oven to 400°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper.
Unroll dough onto lightly floured work surface.
Roll dough into 12x14-inch rectangle. Using pizza cutter, cut dough lengthwise into 4 strips.
Along long edge of each dough strip, spread 2 tablespoons of the cheese.
Stretch dough over filling; brush edges with water, and pinch to seal.
Pick up ends and gently stretch each dough rope to 24 inches long.
To make pretzel shape, form each rope into U shape. Twist ends twice.
Press down dough where dough overlaps in an “X.” Pick ends up and fold over so they rest over bottom of U shape.
Tuck one end under dough at bottom of U shape; other end lies over dough at bottom of U shape.
In small bowl, beat egg and 1 tablespoon beer with whisk until blended, set aside.
In large microwavable bowl, microwave remaining beer uncovered on High 1 minute 30 seconds or until hot.
Slowly add baking soda; stir until dissolved. Dip each pretzel,1 at a time, into beer and soda mixture.
Remove with large pancake turner or slotted spoon; place on rack. Let stand at room temperature 5 minutes.
Brush pretzels with egg mixture, and sprinkle with coarse salt. Carefully transfer to cookie sheet.
Bake 11 to 15 minutes or until tops of pretzels are dark golden brown.