Cheeseburger Pretzel Bombs
Ingredients:
Makes 14 bombs
1 pound (455 g) pizza dough, left at room temperature for 15 to 20 minutes
7 slices American cheese, halved
14 mini frozen meatballs, thawed
1⁄4 cup (45 g) baking powder
5 cups (1.2 L) water
1 egg, beaten
Coarse sea salt
Yellow mustard, for garnish (optional)
Cheeseburger Pretzel Bombs
Preparation:
Preheat oven to 425°F (220°C). Line a baking tray with baking paper.
Cut the pizza dough into 14 evenly sized pieces. Pull each piece of dough out into a strip about 20cm long.
Place cheese on top, then meatballs, and encase cheese and meatballs in dough. Flip halfway through the rolling process to ensure the cheese is completely coated in the dough. Tighten and use remaining slack to seal any holes or gaps. Press the dough into place and place on the prepared baking sheet. Repeat with the remaining dough, cheese, and meatballs.
In a medium saucepan over high heat, bring 5 cups water to a boil. Bring to a boil and add the baking soda, stirring until dissolved. Return pot to boil.
Add rolled dough balls to pot in batches (about 3-5 at a time) and cook, stirring gently, for 20-30 seconds. Remove paper towels, roll, and return to baking sheet. Repeat with remaining dough balls.
Brush each cooked ball with beaten egg and sprinkle with coarse sea salt.
Cook for 15-20 minutes until browned on the outside. Serve hot with mustard, if desired.
Appetizer!