EASY HAM AND CHEESE PRETZEL PINWHEELS

EASY HAM AND CHEESE PRETZEL PINWHEELS

Easy Ham and Cheese Pretzel Pinwheels.  These pretzels use refrigerated breadstick dough, so you don't have to worry about the wait required when making dough from scratch.  These come together in a snap and will be a hit at your next party!  | hostthetoast.com

Easy Ham and Cheese Pretzel Pinwheels.  These pretzels use refrigerated breadstick dough, so you don't have to worry about the wait required when making dough from scratch.  These come together in a snap and will be a hit at your next party!  | hostthetoast.com

Easy Ham and Cheese Pretzel Pinwheels.  These pretzels use refrigerated breadstick dough, so you don't have to worry about the wait required when making dough from scratch.  These come together in a snap and will be a hit at your next party!  | hostthetoast.com

EASY HAM AND CHEESE PRETZEL PINWHEELS

Prep timpe :      /    Cook Time : 

INGREDIENTS

  • 2 cans refrigerated breadstick dough (24 breadsticks)
  • 4 cups hot water
  • 1/2 cup baking soda, plus more if needed
  • 1 lb deli ham
  • 1 lb cheddar cheese slices
  • 3 tablespoons butter, melted
  • Coarse salt, such as kosher salt, pretzel salt, or sea salt, to top
  • Dijon or honey mustard, to serve

INSTRUCTIONS

  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
  2. Separate the breadsticks and set aside. Using a pizza cutter, slice the cheddar cheese and ham to be the same width as the breadsticks. Set aside.
  3. In a large bowl, whisk 1/2 cup baking soda into 4 cups hot water until it dissolves. The baking solution should be just slightly cloudy. Place a kitchen rag next to the bowl.
  4. Dip a breadstick into the baking solution for 30 seconds. Make sure the entire breadstick has been dipped. Transfer to the kitchen towel to let any excess water drip off.
  5. Layer the cheese and ham on top of the breadstick. Roll one end of the breadstick inward to create a spiral or pinwheel. Pinch the end of the breadstick to the side to seal. Place on the baking sheet and repeat until the baking sheet is full.
  6. Bake until golden brown and puffed up, about 15 minutes. Tent the finished pretzels with foil to keep them warm. Repeat for the next batch.
  7. Using a pastry brush, brush the butter onto the pretzels and sprinkle with salt.
  8. Serve immediately with mustard to dip.
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