Pizza Stuffed Pretzels

These were delicious! I will definitely double the batch every time to make more, but when we pulled them out of the freezer and baked them they tasted so fresh. We all loved them. Thanks, Jolene! **Recipe adapted from Rachael Ray**

Pizza Dough:
1 1/2 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons)
3/4 teaspoon salt
1/4 teaspoon sugar
1/2-2/3 cup hot water (120-130°F)
2 teaspoons extra-virgin olive oil

Combine flour, yeast, salt and sugar in the bowl of a stand mixer to mix fitted with a dough hook.

Combine hot water and oil in a measuring cup. With the stand mixer is running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Continue mixing until the dough forms a ball, then process for 1 minute to knead.

Transfer the dough to a lightly oiled bowl. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes.

Filling:
1 1/2 cups shredded mozzarella cheese
1/4 cup shredded parmesan cheese
1 cup pepperoni slices
1/4 cup chopped mushrooms
1 egg slightly beaten
2 tablespoons olive oil
1/2 teaspoon Italian seasoning
1/2 cup marinara or pasta sauce (homemade or store bought)

Preheat oven to 400ºF.

Cut the prepared pizza dough into 4 equal pieces and roll each out into a rectangle. Scatter the cheese, pepperoni and mushrooms over the dough. Brush the one of the long sides with a little egg wash then, starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Shape the log into a pretzel and transfer to a baking sheet.

Brush the top of the pizza pretzel with olive oil and sprinkle with Parmesan cheese and Italian seasoning. Bake until golden brown, about 15-20 minutes.

While the pizza pretzel is baking, place a medium pot over medium-high heat to heat up marinara or pasta sauce, until warm. Serve the pizza pretzel with the marinara/pasta sauce dipper alongside.

* To make ahead/freezer meal - Prepare the pretzels as directed above and do not bake. Instead, wrap prepared pretzels in plastic wrap and foil. Place in a freezer bag and freeze. When ready to prepare, preheat the oven to 400 degrees. Place frozen stuffed pretzel on a baking sheet and bake in the preheated oven for 20-30 minutes. No need to defrost pretzel before baking.

Rachael Ray's Lazy Baked Greek Chicken

My mom's a big Rachael Ray fan and tried this recipe right away after seeing it on her show. She said it was AMAZING. Picture courtesy of Rachael herself :)

2 tablespoons extra virgin olive oil (EVOO), divided
1/2 medium onion, finely chopped
3 large cloves garlic, finely chopped, divided
1 box organic chopped spinach (10 ounces), thawed
Salt and pepper
Freshly grated nutmeg, to taste
3 tablespoons butter
1 cup panko breadcrumbs
1 teaspoon dried oregano (about 1/3 palmful)
4 boneless, skinless chicken breasts
1/2 cup crumbled Greek feta cheese

-Pre-heat the oven to 425°F.

-Heat 1 tablespoon EVOO, one turn of the pan, in a small skillet over medium heat. Add the onion and two-thirds of the garlic and cook until softened, 3-4 minutes. Transfer to a bowl to cool, then add the spinach and season with salt, pepper and nutmeg. Melt the butter in the same pan, turn off the heat and add the panko, oregano and remaining garlic; toss.

-Drizzle a baking dish with the remaining 1 tablespoon EVOO. Split each chicken breast across (but not all the way through) and open like a book. Stuff with the spinach and feta, letting the stuffing overflow at the edges. Place the chicken pieces in the baking dish and top with the breadcrumbs. Bake until the juices run clear; about 20 minutes.