Cheeseburger Pretzel Bombs (Printable Version)
# What You'll Need:
→ Finishing and Topping
01 -
1 large egg, whisked
02 -
Coarse sea salt, sprinkle on top
03 -
Yellow mustard, dip if you want
→ Pretzel Bath
04 -
5 cups water
05 -
1/4 cup baking soda
→ Filling
06 -
14 frozen mini meatballs, thawed all the way
07 -
7 slices American cheese, sliced in halves
→ Dough and Wrapper
08 -
1 pound pizza dough, let sit at room temp 15 to 20 minutes
# Steps to Follow:
01 -
Enjoy while they're still warm. Dip them in yellow mustard if you're into it.
02 -
Pop the tray in the oven for 15 to 20 minutes. The outside should look really golden and crisp when they're ready.
03 -
Once they've had their bath, set them back on the baking sheet. Brush with egg and cover with lots of sea salt.
04 -
Drop 3 to 5 dough bombs at a time into the hot water mix for about 20 to 30 seconds. Give them a little turn now and then. Scoop them out with a slotted spoon and let them chill on a paper towel.
05 -
In a medium saucepan, bring all that water to a boil. Dump in the baking soda and stir until it disappears. Let the pot simmer again.
06 -
Starting at one end of each dough rope, put a meatball and half a cheese slice. Roll it up and squish the ends closed. Put each one on the lined baking tray.
07 -
Split your dough into 14 pieces. Roll each out to about 8 inches long. They're now ready for stuffing.
08 -
Crank your oven up to 425°F (220°C). Cover a baking sheet with parchment so nothing sticks.
# Additional Tips:
01 -
Dust a bit of flour on your hands to keep the dough from sticking all over.
02 -
Let the bombs sit for about five minutes after baking so the cheesy filling doesn't burn your mouth.