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Cheesy Pepperoni Pretzel Bake
Think of this as the lovechild of a savoury bread pudding, a pepperoni pizza and a pretzel. What a love triangle!
YIELDS
3
TO
4
Ingredients
- 1/4 cup half and half cream
- 2 large eggs
- 5 cups hand-torn, day-old pretzels
- 1/2 cup thinly sliced good quality salami
- 1 cup plus 1 tablespoon finely grated parmesan cheese
- 1 cup shredded good quality mozzarella
- 1/4 cup pepperoncini peppers, seeds removed, patted dry and thinly sliced
- 1/2 cup plus 2 tablespoons tomato sauce
- Salt, to season
Directions
- Preheat oven to 375℉
- Whisk together cream and eggs.
- Place pretzels, salami, one cup of parmesan cheese, peppers and half a cup of tomato sauce into a large mixing bowl. Pour in the egg mixture and stir well to combine. (Season with salt at this point if desired)
- Place the mixture into a parchment-lined 9” x 5” loaf pan, top with remaining parmesan and bake until golden brown and bubbly, approximately 25 minutes.
- Let cool slightly before serving.
- If freezing, allow it to cool completely, then wrap it tightly in plastic wrap and place it in a freezer bag with as much air removed from it as possible.
- You can also cut this pretzel bake into smaller portions and wrap, bag and freeze individually if desired. Enjoy!
