Stuffed Whole Wheat Pretzel Bites
I can’t tell you how excited I am to share this recipe with you. Yes, they aren’t as pretty as I would like them to be before I show them to you but they are super delicious and perfect for that last minute game-day recipe for tomorrow!
The pretzel dough recipe comes from my friend Caroline at Chocolate and Carrots. I’ve always liked the super sized soft pretzels that you can get at the mall or a baseball game and have missed eating them since I’ve gone white starch free…but thank you Caroline, not any more!
Now for the stuffing! I stuffed mine two ways: with Spinach Dip and with Peanut Butter and Dark Chocolate Chips! It is hard to pick a favorite!
Spinach Dip Stuffing
1/2 pkg frozen chopped spinach, thawed and drained
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cajun seasoning
1 c white american cheese (cut into pieces)
3 tbsp sun dried tomatoes
Put all ingredients into a food processor and pulse until incorporated and chopped. Take the pretzel dough and cut into 1″ round pieces. Flatten each piece and stretch it into a circle (about 1.5-2″ round). Put a tsp of the stuffing and fold the dough around the stuffing to close it. Place on a parchment lined cookie sheet and brush with egg wash. Bake at 425 for 10-12 minutes or until lightly browned (some stuffing may “explode” out).
Peanut Butter and Dark Chocolate Stuffing
3 tbsp peanut butter
2 tbsp dark chocolate chips
Stir well in a small bowl, then follow the directions above to stuff the pretzels and bake.
*Note: I used honey instead of sugar when making her recipe.