Buffalo Chicken Stuffed Soft Pretzels

• 1 cup shredded cooked chicken
• 1/2 cup buffalo sauce
• 1 cup shredded cheddar cheese
• 1 cup mozzarella cheese
• 1 can (10 oz) refrigerated pizza crust dough
• 1/4 cup unsalted butter, melted
• 1 tablespoon coarse sea salt
• 1 teaspoon celery salt
• 1/4 cup water

Steps

1. 1 Preheat oven to 400°F.
2. 2 Mix shredded chicken with buffalo sauce in a bowl.
3. 3 Combine cheddar and mozzarella in another bowl.
4. 4 Divide pizza dough into 8 equal portions and roll into balls.
5. 5 Flatten each ball, add a spoonful of chicken mixture and cheese, then seal.
6. 6 Place on a parchment-lined baking sheet.
7. 7 Brush pretzels with melted butter and sprinkle with coarse sea salt.
8. 8 Bake for 12-15 minutes until golden brown.
9. 9 Brush with more melted butter and sprinkle with celery salt upon removal from the oven.

Equipment

• Baking sheet
• Parchment paper
• Mixing bowls

Variations

• Try substituting blue cheese crumbles for cheddar.
• Add crumbled cooked bacon to the chicken filling for extra flavor.

Substitutions

• If you can't find pizza crust dough, use store-bought pretzel dough.
• For a dairy-free option, use vegan cheese and butter substitute.

Pairings

• Crispy veggie sticks
• Classic macaroni and cheese

Nutrition

Tips

• For extra spice, add diced jalapeños to the filling.
• Ensure the dough is sealed well to prevent filling from leaking during baking.

Storage

Store in an airtight container for up to 2 days. Reheat in a 350°F oven for 5 minutes.

Freezing: Freeze unbaked pretzels for up to 3 months. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with ranch or blue cheese dressing for dipping.
• Pair with a cold beer or a refreshing lemonade.

FAQ