Prep Time 20m
Cook Time 15m
Ready Time 40m
Yield 4 servings


Ingredients
  • 1 tablespoon Crisco® 100% Extra Virgin Olive Oil
  • OR Array Crisco® Pure Olive Oil
  • 1 tablespoon cornmeal
  • 1 tablespoon Pillsbury BEST™ All Purpose Flour
  • 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
  • 28 slices (1 1/2-inch size) pepperoni
  • 8 pieces (1 oz each) mozzarella string cheese
  • 4 teaspoons grated Parmesan cheese
  • 1 cup tomato pasta sauce, heated
Preparation Directions
  • Step 1Heat oven to 425°F. Brush large cookie sheet with 1/2 tablespoon of the oil. Sprinkle cookie sheet with cornmeal.
  • Step 2Sprinkle flour over work surface. On floured surface, unroll pizza crust dough; starting at center, press dough into 16x10-inch rectangle. With pizza cutter or knife, cut dough lengthwise into 4 (2 1/2-inch-wide) strips.
  • Step 3Evenly place 7 pepperoni slices on each dough strip, leaving 1/2 inch on each end uncovered. Cut each string cheese in half lengthwise. Place 4 cheese halves on pepperoni on each dough strip, overlapping ends to fit.
  • Step 4Bring up sides of each dough strip over pepperoni and cheese, and tightly pinch together, stretching dough as necessary to fully enclose cheese and pepperoni; pinch ends to seal. Lightly roll and shape into 16-inch logs. To make pretzel shape, form each log into U-shape, then cross the ends and fold dough over so ends rest on bottom of U-shape. Place pretzels on cookie sheet. Brush pretzels with remaining 1/2 tablespoon oil; sprinkle with Parmesan cheese.
  • Step 5Bake 13 to 17 minutes or until pretzels are golden brown. Serve warm with pasta sauce for dipping.
Bake-Off is a registered trademark of General Mills ©2010
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