January 19, 2014
I started with a soft pretzel dough as the base, but I rolled it out thin and didnt do the whole boil/egg wash step and it came out just like the non-pretzel combo varieties. I used wooden dowels to form the combo shape. These went in the oven for awhile. Finally, just a few ingredients in the food processor to form the paste. I crushed these immedietly. they had no chance. They tasted like the pepperoni pizza combos, but had a much fresher and more intense deliciousness to them.I used this pretzel recipe for the dough
For: 30 Combos
- Pretzel recipe linked and described above
- 20 Pepperoni
- 1 Cup Grated Romano
- 1/2 Cup Canned Diced Tomato Well Drained
- Pinch Oregano
- The filling was about 20 pepperoni, a cup of grated romano cheese, a half cup of well drained canned diced tomatoes, and a pinch of oregano. Food process to a paste adding a small amount of olive oil as needed. Put this into a piping bag and pipe it into the combos. Make sure it is well processed or it will get stuck in the thin piping tip.
- Instead of shaping the dough into pretzels, roll it out thin and cut it into the combo sized strips. Also don't boil it or use egg wash. Wrap the small strips of dough around wooden dowels that are really well oiled. Use a little splash of water at the seam to help seal the dough together. Then put the seam side down on the baking sheet. Bake for about 30-40 minutes at 400 until hard and lightly starting to brown.
- Take the combos off of the dowels and pipe them with the pizza filling mixture.