Lamb and Gooey Cheese Stuffed Pretzel Puffs

Lamb and Gooey Cheese Stuffed Pretzel Puffs

   (20 sliders) 10 SERVINGS     90 MINUTE PREP TIME      30 MINUTE COOK TIME

Ingredients – Pretzel Dough

1 1/2 cups of warm water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
4 1/2 cups all purpose flour
4 tablespoons unsalted butter, melted
Vegetable oil or nonstick cooking spray for coating mixing bowl

Ingredients – Lamb and Cheese Filling

1 1/2 – 2 cups Shepherd’s Pride or Cedar Springs American lamb leg or shoulder, slow cooked to doneness and shredded
1 tablespoon olive oil
1/2 cup white onion, finely chopped
1 tablespoon minced shallots
1 teaspoon minced garlic
2 teaspoons minced fresh or dried rosemary
1 1/2 – 2 cups Cheddar, grated
1 1/2 – 2 cups Monterey jack, grated

Ingredients – Slider Assembly

10 cups water
2/3 cup baking soda
1 large egg yolk, beaten with 1 tablespoon water
Coarse sea salt or sesame seeds (optional)

Directions

        For easy slow cooking directions visit:

http://test.msrlamb.com/our-lamb/new-to-lamb/slow-cooking

Directions – Pretzel Dough

  1. Place warm water in the bottom of an electric mixing bowl and add the sugar and salt.
  2.  Sprinkle the active dry yeast on top and let sit for 5 minutes until the mixture begins to foam.
  3. Add the flour and butter and, using the dough hook attachment, combine the mixture on low speed.
  4. Change the speed to medium and knead the dough for about 5-6 minutes until the dough is smooth and pulls away from the bowl.
  5. Remove the dough, pour a little oil into the bowl and spread around or spray with nonstick cooking spray.
  6. Return the dough ball to the mixing bowl, cover with plastic wrap, and let the dough sit in a warm place for about an hour or until the dough has doubled in size.

Directions – Lamb and Cheese Pretzel Sliders

  1. 1. Preheat the oven to 450 degrees F.
  2. Line two sheet pans with silicone baking mats or parchment paper with a light spray of cooking spray and set aside.
  3. In a large pot, combine the water and the baking soda and bring to a boil.
  4. Using a medium sauté pan over low heat add the olive oil, onions, shallots, garlic, and rosemary and sauté 5 minutes until translucent but not browned.
  5. Add shredded to onion, shallot, garlic, and rosemary mixture and mix well. Remove from heat and cool to room temperature.
  6. When cooled transfer to a medium bowl and add the cheese. Mix well.
  7. Take the dough and divide into 20 pieces.
  8. On a lightly flour dusted surface, take one of the pieces of dough using your fingers, shape in the form of a disc about 1/4 inch thick. Place a spoonful of filling in the middle and then pinch the bottom together. Lightly roll into a ball. Repeat with remaining dough balls and cheesy lamb mixture.
  9. Take the stuffed pretzel sliders and place them in the boiling water for 30 seconds (2-3 pretzel sliders at a time). Remove from the water and place on the baking sheets.
  10. Brush sliders with the egg wash and top with kosher salt/sesame seeds. Repeat with remaining pretzels.
  11. Place the baking sheets in the oven and bake for about 10-12 minutes, keeping a close eye on them.
  12. Serve immediately, or let them cool down completely and store them in freezer bags and place in the freezer. When ready to reheat, take the pretzel bites out and place on a baking sheet and heat at 375 degrees for about 10 minutes or until the filling has been completely re-heated.
  13. Serve with a zesty mustard or barbecue sauce.

Recipe provided by Hollis Wilder.

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