Jalapeño Popper Pretzel Ring
Try saying “popper pretzel” five times fast! Yeah, we know it’s a mouthful, just like this zesty ring. Use store-bought pizza dough to make pretzel bites stuffed with cheesy jalapeños, then serve with a creamy cilantro lime dip to tame the spice. This appetizer is a championship ring you’re guaranteed to win on your next game day.
Tasty Team
96% would make again
Total Time
1 hr 5 min
1 hr 5 min
Prep Time
30 minutes
30 min
Cook Time
30 minutes
30 min
Total Time
1 hr 5 min
1 hr 5 min
Prep Time
30 minutes
30 min
Cook Time
30 minutes
30 min
Ingredients
for 6 servings
Pretzel Poppers
- nonstick cooking spray, for greasing
- 16 small jalapeñoes
- 4 oz cream cheese (110 g), softened
- ½ cup sour cream (120 g)
- 1 ½ cups shredded cheddar cheese (150 g)
- 32 oz prepared pizza dough (960 g)
- ¼ cup baking soda (35 g)
- 1 large egg yolk, beaten
- coarse sea salt, for topping
Creamy Cilantro Lime Dip
- ½ cup crema (120 g)
- 1 avocado, pitted and peeled
- ½ cup fresh cilantro leaves (20 g)
- 2 tablespoons fresh mint leaf
- 1 lime, zested
- 1 lime, juiced
- ½ teaspoon kosher salt
Nutrition Info
- Calories 626
- Fat 27g
- Carbs 76g
- Fiber 6g
- Sugar 6g
- Protein 17g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper and another with foil, then grease with nonstick spray.
- Trim the tops and bottom tips from the jalapeños. Cut the jalapeños in half crosswise and remove the seeds and ribs, taking care not to break the jalapeños.
- In a medium bowl, beat the cream cheese, sour cream, and cheddar cheese with an electric hand mixer on medium speed until well combined. Transfer the cheese mixture to a piping bag or zip-top bag with a corner snipped off.
- Pipe the cheese mixture into each jalapeño half to fill completely.
- Divide the pizza dough into 32 1-ounce portions and roll into balls. Gently press each piece of dough into a small, flat circle. Place a stuffed jalapeño half in the center, then gather the dough around the jalapeño and roll into a ball, sealing completely. Place on the parchment-lined baking sheet.
- Bring a large pot of water to a boil. Add the baking soda to the boiling water.
- Working in batches, boil the dough balls, until the dough begins to swell, about 20–30 seconds. Remove from the water and place on the foil-lined baking sheet, arranging in 2 concentric circles with a space in the middle.
- Brush the dough balls with the beaten egg yolk and sprinkle with coarse salt.
- Bake the poppers for about 25 minutes, until the dough is cooked through and tops are deep golden brown. Remove from the oven and let cool slightly.
- Meanwhile, make the creamy cilantro lime dip: Add the crema, avocado, cilantro, mint, lime zest and juice, and salt to a blender and blend until completely smooth. Transfer to a serving bowl that will fit into the center of the popper ring.
- Place the dip in the center of the ring, then serve.
- Enjoy!
- Love this recipe? Download the Tasty app to save it and discover others like it.