This Pepperoni Pretzel Balls recipe has a soft pretzel surrounding pepperoni and cheese. They’re perfect for an after school snack or a party appetizer.
I’ve been making my easy pepperoni rolls recipe for years now and my kids love it but since they have a slight obsession for soft pretzels, I decided to combine the two to make these Pepperoni Pretzel Balls.
They have a buttery, salty, soft pretzel on the outside with pepperoni and melting cheese on the inside.
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Where is the Pepperoni Pretzel Balls recipe? In this post, I will share step-by-step instructions with photos for how to make this easy meal, as well as answering FAQs about the recipe and sharing a short video showing the recipe in motion. But you can go directly to the recipe by scrolling down to the bottom of the post.
How To Make Pepperoni Pretzel Balls
Step One: Cheese
Cut an eight-ounce block of mozzarella cheese into eight one-ounce cubes and set them aside.
Step Two: Dough
Cut a loaf of refrigerated bread dough into eight slices.
You can also use refrigerated biscuits or the homemade dough recipe in this blog post.
Step Three: Stack
Flatten a piece of dough and top with a slice of pepperoni, a cube of mozzarella cheese and another slice of pepperoni.
Step Four: Wrap
Wrap the dough around the cheese and pepperoni and pinch together at the top.
Dip the balls in the baking soda mixture and place them in a greased 9-inch cast iron skillet or oven-safe baking dish.
Step Five: Bake
Bake at 400° for 12-17 minutes, until golden brown.
Brush with melted butter and sprinkle with coarse salt.
Make sure you enjoy these Pepperoni Pretzel Balls while they are still warm. What could be better than a buttery soft pretzel filled with melted cheese and pepperoni?
This recipe could easily be doubled to fit into a 9×13 inch pan or a large cast iron skillet for those times when you need more servings.
Pepperoni Pretzel Balls Recipe FAQs
1. Why do you dip them in the baking soda/water mixture?
The baking soda and water mixture is what gives the pretzel flavor and golden outside of the pretzel balls.
2. Can I skip the baking soda/water mixture? Yes, but the flavor will not be the same.
3. Can I brush them with beaten egg white instead of dipping them in the baking soda and water mixture? Yes, but again, the flavor will not be the same.
4. What can I use instead of a loaf of refrigerated bread dough? You can use refrigerated biscuit dough (such as Pillsbury) or the homemade dough recipe in this blog post.
Want More Pizza Balls Recipes? Try These Next:
These Cheese Bombs are cheese-filled biscuits with a deliciously crunchy coating and warm, melted cheese on the inside!
This appetizer recipe for Chili Cheese Skillet Dip with Garlic Cheese Bombs is perfect for serving at parties!
Easy Pepperoni Rolls are a great appetizer! Whether you make these pizza balls with biscuits, bread dough, or crescent rolls they are sure to be a family favorite.
Philly Cheesesteak Bites are Pillsbury biscuits stuffed with meat, cheese, onions and peppers.
Pepperoni Pretzel Balls
Ingredients
- 1 loaf refrigerated French bread dough can also use biscuit dough or homemade dough
- 8 oz block mozzarella cheese
- 16 slices of pepperoni
- 1 cup hot water
- ¼ cup baking soda
- 1 tablespoon butter melted
- 1 teaspoon coarse salt
Instructions
- Cut dough into 8 slices.
- Cut the block of mozzarella cheese into 8 cubes.
- Flatten a piece of dough. Top with a slice of pepperoni, mozzarella cheese and another slice of pepperoni. Continue with all of the dough pieces.
- Mix together hot water and baking soda. Dip filled dough balls into the baking soda mixture. Place them in a greased 9-inch cast iron skillet or oven-safe pan.
- Bake at 400 degrees for 12-17 minutes, until golden brown.
- Brush with melted butter and sprinkle with salt.
Ann Mazza says
I didn’t know that either but it’s how we all learn and then enjoy.
Angie C says
These were yummy but dipping mine in the sofa mixture made them fall apart and not stay open. Any ideas?
Tonia says
Hmmmmm…I’ve never run into that issue. Maybe you could try brushing them with the baking soda mixture instead of dipping them in it. Or bake the pretzel balls in a muffin tin so that they stay together. ~Tonia
Heidi says
My boys would love these! I’m making them:)
Tonia says
And I can see them enjoying helping you make them! Have fun! ~Tonia
Deloris says
Why the soda and water? Just curious.
Tonia says
Hi Deloris,
The baking soda and water mixture is what gives the pretzel flavor and golden outside of the pretzel balls. You can skip it and just bake them plain or use a beaten egg white and they will be more like these http://www.thegunnysack.com/easy-pepperoni-rolls/
Enjoy! ~Tonia
Deloris says
THANK YOU!
I am quite ignorant of the pretzel world!
Ann Mazza says
Alot of us are but, it’s how we all learn.
Rhonda says
OK..I think i am making these for supper!!
Yum!
Tonia says
Yes! I’m liking that idea! Thanks Rhonda!