Pizza Dough all dressed up!

Pretzels
Blah, I certainly didn’t intend on allowing this much time to pass before posting these! The photos aren’t anything spectacular, but in my resolve to continue posting recipes that are not solely sweets I decided to go ahead and post these less than stellar photographs anyway.

Even though I missed a post last week I have still been busy every weekend creating new and tasty dishes for John, our best buddies, and myself. Over Oscar weekend we wanted to try out more finger foods, and after some brainstorming (or maybe it would be tummy-storming?) we decided upon pizza bites and jalapeno cheese pretzels (along with Mac & No cheese that we make nearly every weekend).

We actually found a recipe that we had planned on using to make the pretzels, but it seemed a bit silly to create more dough since I already had two of those left-over pizza dough balls sitting in my freezer. Being brave and adventurous (or just a little lazy.. but shh! We’ll go with brave!) I made the executive decision to sub in my whole-wheat pizza dough in place of the pretzel dough. Amazingly enough it worked like a charm! The pretzels came out perfectly, and I would definitely make them again. It’s a wonder all of the tantalizing treats this pizza dough is capable of creating.

Spicy Jalapeno Cheeze Pretzels:

Adapted from Fork and Beans
Ingredients:

1 Whole-wheat pizza dough ball
4 tablespoons canned or jarred jalapenos, chopped
6 tablespoons vegan cheese
3 cups water
½ cup baking soda

Preheat oven to 425 degrees

1.) Separate the dough ball into 6 like-size pieces and then roll each out into a 12-inch long cylinder-shape. Initially, I had been doing this on my cutting board until John couldn’t stand watching me take 10 minutes to finish one pretzel… He came over and whipped out the rest of them in less time by rubbing the dough between both of his hands (ever watched the workers at Auntie Anne’s? That’s exactly what he did, and I felt so silly afterwards). Shape the long pieces of dough into a pretzel, and set them aside.
2.) Boil 3 cups of water with ½ cup of baking soda in a large pot. Once the water is boiling use a slotted spoon to gently lower one pretzel at a time into the water for 30 seconds, and set them aside on a lined baking sheet.
3.) After all of the pretzels are done with their soak now you can dress them up with the toppings! I sprinkled about a tablespoon of vegan cheese on each pretzel and lightly sprinkled the chopped jalapenos on after that.
4.) Once all of your pretzels are dressed for success pop them into the oven for 10 minutes or until they are lightly browned.

The next treat that was requested by grumbling tummies of our household was pizza bites. The inspiration came from the Amy’s pizza snacks that we used to eat before going vegan (they have real cheese in them, boooo!).  I had originally planned on making a savory vegan pie dough and creating the pizza bites that way, but once again… that laz- I mean, kitchen courage popped up and told me to use my already prepped pizza dough! They were a little on the puffy side, but that definitely made them no less of a yummy treat!

Pizzapockets

Pizza Bites

Ingredients:
1 Whole-wheat pizza dough ball
½ can of Muir Glenn pizza sauce (or any sauce of your liking)
4 oz mushrooms, chopped
¼ cup TVP
¼ tsp dried oregano
¼ tsp dried basil
½ package of Vegan pepperoni

Preheat oven to 425 degrees

For the sauce:

1.) Toss your mushrooms into a small saucepan and cook for a couple of minutes until the mushrooms release their juices.
2.) Add your TVP (textured vegetable protein – I use this to give my sauces a “meaty” texture and for the added protein, of course!) and spices then cook for a couple more minutes.
3.) Add in the sauce, stir, and turn off the heat.

For the bites:

1.) Roll out your pizza dough into a large square (mine was about 12 x 12 give or take a little). Cut your dough into small squares that don’t need to be perfect, we ended up with about 36 total.
2.) Roll out each of the tiny squares when you’re about to fill them in order to get as much delicious filling into each without it overflowing. I placed 1 pepperoni and 1 tablespoon of sauce per pizza bite. Cover the bottom dough square with another square then use a fork to press down and seal the sides. Move to a lined baking sheet. Continue this method until all of your dough squares are gone.
3.) Bake the pizza bites for 12-15 minutes until the tops are lightly browned.

As you can see from the picture, it took us a while to figure out the best method to making these. We had a lot of blowouts because we originally made 18 larger squares, placed the filling on one side, and then we pulled the bare side over the filling. This was a pretty sloppy method, and it wasn’t very effective. It was much simpler to make double the amount of dough squares and cover the bottom layer with the top before sealing off the sides.

I hope that you enjoy these tasty little treats, and that they inspire you to experiment in creating new ones out of old recipes : )!

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2 thoughts on “Pizza Dough all dressed up!

    1. Thank you! They were both quite delicious 🙂 I was trying to remember which we enjoyed the most, but we were all so pleased with both of them that it would be tough to pick just one to recommend.

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