If you need a fun finger food or simple snack – and you love everything pizza – then you need these Pepperoni Pretzel Bites. With just a few ingredients you have got a simple snack for enjoying right away or popping into your lunch sack for later. These did not even make it to the next day in my house but I know I will be making them for the summer pool time.
If you like seasoned pretzels, you are going to want to make some extra parmesan herb pretzels from this recipe! You can just put the extra pretzels right on the parchment paper covered baking sheet and bake in a 425degF oven for 15 minutes. Let them cool on the tray for 15 minutes then you put them in a zipper bag for munching on.
Substitutes and Variations:
I used regular cheese Curds but you can totally play with the flavored varieties. I have seen ranch Curds that I want to try and maybe even the Dill pickle variety! You could also go with some spicy options too. If you want to go mozzarella – you could slice cheese sticks into ½ coins and use those instead. But I suggest baking a little longer if you use mozzarella.
Suggestions for Sides:
So you can eat these on their own for sure. A dip in some Homemade Ranch is definitely a good idea too. And of course, some simple marinara sauce would work too.
Tools that may make this recipe easier:
There really are not any special tools you need. I highly recommend using parchment paper. Not just for the easy clean up factor. But so that you don’t lose all that cheesy goodness if it gets stuck to the baking sheet.
Now Let’s Get Cookin’!
Pepperoni Pretzel Bites
Ingredients
- 24 Pepperoni Slices
- 24 Cheese curds
- 24 Pretzel Twists
- ½ cup Olive Oil
- 1 tbsp Italian Seasoning
- 1 tbsp Grated Parmesan Cheese
- ½ tsp Granulated Garlic
- ½ tsp Granulated Onion
Instructions
- Preheat oven to 425degF.
- Add oil, parmesan cheese, seasoning and pretzels to a zippered bag. And vigorously shake to evenly coat.
- Cover a baking sheet with parchment paper. Line out pepperoni evenly spaced on the sheet. Top each with a cheese curd (which shouldn't be bigger than the pepperoni slice, so break if needed). Then carefully place the coated pretzel on top (it can be at an angle, it will lay flat as the cheese melts.
- Carefully place the baking sheet in the oven and bake for 8-10 minutes (or until cheese is melted fully).
- Allow to rest for at least 10 minutes on the tray before enjoying. Store in an airtight container for up to 5 days.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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