Mozzarella stuffed pretzels - but fall themed! Use some string so that when the pretzels grow, they turn into little pumpkins.
Serves: 6
Prep time: 30 minutes
Cook time: 20 minutes
Total Time: 50 minutes
Ingredients
Pizza Dough
3 Mozzarella Balls
6 tsp Pesto Rosso
Butter or egg, optional
Process
Half the 3 mozzarella balls, and tear 6 small pieces of pizza dough off the main dough. Each piece should be a bit smaller than a ping pong ball.
Take a small section of the pizza dough and add a teaspoon of pesto rosso onto the dough. Use your hands to incorporate the pesto rosso into the dough so the dough turns orange
Flatten the dough in one palm so it's now a flat circle.
Place a half mozzarella ball into the middle of the dough and then use your hands to enclose the cheese into the center of the dough, forming a ball.
Set aside and repeat with all the pieces
Take some string and lay 4 pieces criss-crossed so that they overlap in the middle. Add the pretzel ball on the center where they overlap. Then tie the strings around the pretzel so that they are loose around the dough
Boil 4 cups of water and add 1/4 cup baking soda into it
Put your pretzel pumpkins into the water, and let them boil for around 2 minutes (or until they start to float)
Whisk an egg or use melted butter to paint a top layer on your pretzels. That way when they bake, they'll have a nice finishing coat.
Add some more pesto rosso for additional color, and then add your egg wash or melted butter.
Bake at 425 for 15 minutes, or until ready
Optional: add salt to serve
