Cheesy Pretzel Bread Skillet
Prep: 20 minutes plus thawing
Bake : 15 minutes • Serves: 12
5 cups plus one teaspoon water
1/3 cup baking soda
1 large egg
1/2 teaspoon kosher salt
1/2 (8-ounce) package cream cheese, cut into small pieces
2 cups shredded Cheddar cheese
1-1/2 cups shredded pepper Jack cheese
1/4 cup evaporated milk
1 teaspoon course ground mustard
1 teaspoon chopped fresh chives
1. Preheat oven to 450°. Cut dough ball into quarters; cut each quarter into thirds. Roll each dough piece into a ball; cut an “X” on top of each ball.
2. In medium saucepan, heat 5 cups water and baking soda to boiling over high heat. In batches, add dough balls to boiling water and cook 30 seconds; with slotted spoon, transfer to a paper towel-lined pan to drain.
3. In small bowl, whisk egg and 1 teaspoon water; brush tops of dough balls with egg mixture. Arrange dough balls around inside of a 10-inch cast-iron skillet; sprinkle with salt.
4. In medium bowl, stir cheeses, milk and mustard; transfer to center of skillet. Bake 15 minutes; loosely cover with foil and bake 5 minutes longer. Sprinkle cheese dip with chives. Makes 12 balls and about 3-3/4 cups dip.
Approximate nutritional values per serving (1 ball, 5 tablespoons dip):
244 Calories, 15g Fat, 8g Saturated Fat, 58mg Cholesterol, 1252mg Sodium,
15g Carbohydrates, 1g Fiber, g Sugars, g Added Sugars, 11g Protein
Chef Tip:
Serve with marinara sauce on the side for dipping.