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Stuffed Pretzels with Cheesy Mustard Dip

Transform Pillsbury™ classic pizza crust into pretzel dippers for a fun, crowd-pleasing app. Prepare each dipper by stuffing it with a Stoysich Hot Dogs or Mini-Polish Dogs and dunking it in a simple baking soda and hot water mixture. Bake and serve with an easy cheesy mustard dip.

Stuffed Pretzels with Cheesy Mustard Dip

1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Dough

  • 1 pound Stoysich Smoked Hot Dogs or Mini-Polish, cut in 3/4 inch pieces

  • 1/2 cup water

  • 3 teaspoons baking soda

  • 1/4 teaspoon kosher salt

  • 8 oz Kraft™ Velveeta™ prepared cheese product (from 16-oz package), cut into cubes

  • 1/4 cup milk

  • 2 teaspoons spicy brown mustard

  • 1tablespoon chopped fresh chives, if desired

Ingredients


Heat oven to 375°F. Place 8-oz ramekin (right side up), in center of 9-inch round pan. Spray outer edge of pan with cooking spray.


Remove dough from can; unroll to even thickness (about a 13x8 1/2-inch rectangle). With pizza cutter or sharp knife, cut rectangle into 6 rows by 4 rows to make 24 squares.

Top each dough square with sausage piece. Wrap dough completely around sausage to completely cover; firmly press edges to seal, and roll into ball. Set aside; repeat for remaining dough and sausage.

In 1-cup glass measuring cup, microwave water uncovered on High 30 to 60 seconds or until boiling. Carefully add baking soda; stir until dissolved. Dip stuffed dough balls, one at a time, completely into water mixture. With slotted spoon, remove from water, and place around edge of pan (surrounding the ramekin). Sprinkle tops of dough balls evenly with salt. (Not all soda mixture will be used.)

Bake 20 to 25 minutes or until pretzels are dark golden brown and baked through.


In small microwavable bowl, add cheese and milk. Microwave uncovered on High 1 to 2 minutes, stirring halfway through microwave time, until cheese is melted. Stir in mustard.


Transfer dip mixture to ramekin; serve with pretzels. Garnish with chives before serving.


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