Yield: 8 servings

Pepperoni Pizza Pretzel Dogs

Ingredients

1 lb. pizza dough or a 1 (lb.) loaf frozen bread dough, thawed
8 all-beef hotdogs
48 slices spicy pepperoni
8 thick slices fresh mozzarella, cut into strips
8 small pinches dried oregano
8 tiny pinches garlic powder
8 tiny pinches crushed red pepper flakes, optional
5 cups boiling water
1/4 cup baking soda
2 egg whites, beaten until frothy
1 Tbl. cold water
2 tsp. dried oregano
1 tsp. dried basil
1 1/2 tsp. garlic powder
coarse sea salt
(no-stick spray for baking sheet)
pizza, marinara or spaghetti sauce for dipping, optional (*or whip up an italian-style ketchup!)

Instructions

Thaw dough overnight wrapped in plastic wrap.

Slice a pocket into patted dry hotdogs almost all the way to the bottom and 1/2" from the ends.

Tuck 6 slices pepperoni into each dog.

Press thin strips of mozzarella into pockets over pepperoni. (As much as you like, ok to over-fill).

Sprinkle top of mozzarella with a little oregano, garlic powder and red pepper flakes.

Cut thawed dough into 8 pieces, stretch into skinny, long ropes about 3x's the size of the dog. Wrap tightly around each dog tucking each end ender dough so it won't unravel.

While you're working on wrapping dogs with dough, bring a saucepan with the water to a boil. Add baking soda, stir, and lower heat to just a simmer. (Medium to medium-low heat).

Add two filled and dough-wrapped hotdogs to the saucepan of simmering water and gently turn for 30 seconds. Remove with a fish turner or slotted spoon to a nicely sprayed baking sheet.

Continue with rest while oven is preheating to 375º F.

When all dogs have had a hot bath, in small bowl whisk egg whites with cold water. Add oregano, basil and garlic powder, whisk to mix. Brush dogs well on the top and sides with egg white mixture. You can sprinkle tops of each with more dried herbs if you like.

Sprinkle each dog with coarse salt. As much or little as you like.

When oven is fully preheated, bake for about 18 - 20 minutes until deep brown on top and cheese is just starting to ooze out. *Watch towards end, as they brown quickly during the last few minutes.

Remove with spatula to plates or serving platter.

Serve hot with pizza, marinara, spaghetti sauce (or kicked-up ketchup!) for dipping if desired.

Notes

*You can also make mini ones for appetizers if you'd like, using 24 cocktail weiners or sausages, instead of full-sized hot dogs. (They should be about a third of the size so use 2 slices pepperoni per dog and cut dough into 24 pieces). The amounts will be the same, you'll just end up with 24 small ones instead of 8 large ones in other words.