Pizza Pretzels

By nurseliz

Ingredients

• INGREDIENTS
• 1 1
• tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
• 1 1
• tablespoon cornmeal
• 1 1
• tablespoon Pillsbury BEST® All Purpose Flour
• 1 1
• can (13.8 oz) Pillsbury® refrigerated classic pizza crust
• 28 28
• slices (1 1/2-inch size) pepperoni
• 8 8
• pieces (1 oz each) mozzarella string cheese
• 4 4
• teaspoons grated Parmesan cheese
• 1 1
• cup tomato pasta sauce, heated

Details

Servings 4

Preparation

Step 1

DIRECTIONS
1 Heat oven to 425°F. Brush large cookie sheet with 1/2 tablespoon of the oil. Sprinkle cookie sheet with cornmeal. 2 Sprinkle 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. 3 Evenly 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. 4 Bring 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. 5 Bake 13 to 17 minutes or until pretzels are golden brown. Serve warm with pasta sauce for dipping.

Nutritional Information
1 Serving (1 Serving)

Calories 600
(Calories from Fat 240),

Total Fat 27g
(Saturated Fat 12g,
Trans Fat 0g),
Cholesterol 65mg;
Sodium 1950mg;
Total Carbohydrate 57g
(Dietary Fiber 2g,
Sugars 10g),
Protein 33g;

Percent Daily Value*:

Vitamin A 10.00%;
Vitamin C 4.00%;
Calcium 50.00%;
Iron 25.00%;

Exchanges:

3 1/2 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
2 1/2 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

4;

*Percent Daily Values are based on a 2,000 calorie diet.