Pretzel_Bread_Cheese_SkilletCheesy Pretzel Bread Skillet

Prep: 20 minutes plus thawing • Bake: 15 minutes • Serves: 12

1 pound fresh pizza dough
5 cups plus 1 teaspoon water
1/3 cup baking soda
1 large egg
1/2 teaspoon kosher salt
1/2 (8 ounce) package cream cheese, cut into small pieces
2 cups shredded Cheddar cheese
1-1/2 cups shredded pepper Jack cheese
1/4 cup evaporated milk
1 teaspoon coarse ground mustard
1 teaspoon chopped fresh chives

1. Preheat oven to 450°. Cut dough ball into quarters; cut each quarter into thirds. Roll each dough piece into a ball; cut an “X” on top of each ball.

2. In medium saucepan, heat 5 cups water and baking soda to boiling over high heat. In batches, add dough balls to boiling water and cook 30 seconds; with slotted spoon, transfer to a paper towel-lined pan to drain.

3. In small bowl, whisk egg and 1 teaspoon water; brush tops of dough balls with egg mixture. Arrange dough balls around inside of a 10-inch cast iron skillet; sprinkle with salt.

4. In medium bowl, stir cheeses, milk and mustard; transfer to center of skillet. Bake 15 minutes; loosely cover with foil and bake 5 minutes longer. Sprinkle cheese dip with chives.

Approximate nutritional values per serving: 244 Calories, 15g Fat (8g Saturated), 58mg Cholesterol, 1252mg Sodium, 15g Carbohydrates, 1g Fiber, 11g Protein

Chef Tip
Serve with marinara sauce on the side for dipping.

Cheesy Pretzel Bread Skillet
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