A twist on your favorite pizza that you will dream about! Meat Lover's Pizza Pretzel Roll is the best of both world. Your favorite pizza recipe rolled into a giant pretzel roll. Filled with layer after layer of meat lover toppings and ooey gooey cheese. You need to make this one!
We are a pizza loving family, I mean who isn't?! It seems for every dish I make I have another version with a pizza spin on it. Pepperoni Pizza Soup, Pizza Pasta Bake, 4 Layer Pizza Dip, Pepperoni Pizza Puffs and many many more.
When we were getting ready for game night last week all I could think of was pizza. But, I wanted to serve something fun. So I decided to roll my pizza up like a sweet roll, and then pretzelize it (yes its a word now).
I did just that. We all were bonkers over this Meat Lover's Pizza Pretzel Roll. With layer after layer of meaty toppings and an entire pound of ooey gooey cheese you can't help but fall in love! It all starts with a fabulous pretzel dough.
The dough is rolled out and topped with marinara, sliced Italian sausage, beef, pepperoni and bacon. As if that isn't enough to make your head spin... It's topped with 16 ounces of Italian cheese all rolled into the perfect log.
Once it is rolled it is brushed and topped with salt. That's its! Awesome trick for serving too. I used a 2 cup Pyrex glass bowl in the center to keep the bread from rising in the center. Once it was out of the oven, I poured cheesy sauce into the hot bowl and served it.
Just because I simply can not get enough cheese, I made the cheese sauce from this recipe and served it with the pizza roll. Topped the cheese sauce with chopped tomato and basil. Perfect!
Oh my word! It was flipping amazing and I can not wait to make it again.
RECIPE AT THE BOTTOM
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Check out some of our favorite recipe twists on the classic pizza. Click on the link or the photo to open in a new window.
Pepperoni Pizza Soup is like your favorite slice of pizza transformed. This fabulous recipe goes from prep to plate in just 30 minutes and all in one pot.
Meat Lovers Pizza Pasta Bake is loaded with your fav pizza toppings and tons of ooey gooey cheese, in 30 minutes! REALLY!
4 Layer Pizza Dip perfect for any party, happy hour or an anytime snack! This dip is packed with layers of ooey gooey cheese, marinara sauce and your favorite pizza toppings. It’s out of this world delicious!!!
Bite Size Cheesy Pepperoni Pizza Puffs in 30 Minutes are just like your favorite pizza in bite size! Can't get much more fun than that. Perfect for a game day or any day. They freeze perfectly. Spritz them with water and either microwave them until heated or defrost and pop them in a 350°F oven for about 10 minutes.
Meat Lover's Pizza Pretzel Roll
2¼ teaspoons active dry yeast (1 packet)
12 ounces warm beer (110°-120°), I used Blue Moon *see cooks note
2 tablespoons granulated sugar
3 ½ cups all-purpose flour + more for dusting counter
1 teaspoon kosher salt + more for pretzel top
½ cup marinara sauce
1 pound Italian sausage links, cooked and thinly sliced into coins
1 pound ground beef, cooked
1 (7 ounce) package pepperoni
1 pound thick cut bacon, cooked and diced
1 pound shredded Italian cheese blend (or mozzarella cheese)
2 tablespoons baking soda
1 cup water, boiling
marinara or cheese sauce for serving
Preheat oven to 425°F.
Prepare bacon, ground beef and sausage links. Set aside.
In a small bowl beat egg and a tablespoon of water, set aside. Sprinkle clean counter top with ¼ cup flour. Line a 13"x19" baking sheet with parchment paper or spray with cooking spray. Set aside.
Making the dough
Pour beer into the bowl of a stand mixer fitted with a dough hook (see cooks note if you do not have a stand mixer), sprinkle yeast over top, add sugar and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready. *It should look like the 'head' of a beer poured too quickly and smell yeasty.
Add flour and salt to stand mixer. Knead for 3-5 minutes until the dough comes together in one ball. Add more flour a tablespoon at a time as needed, if bread is too sticky to come together. Dough should be tacky when you pull it out of the mixer, not sticky.
Assembling the pizza roll
Place dough on floured counter top and knead in flour until it is no longer tacky, just a minute or two. Form dough into a ball. Light dust rolling pin and roll dough out into a 18" tall x 24" wide rectangle.
Brush marinara sauce over the top of the dough, leaving a 1" edge around the dough without sauce. This will be used to seal the roll and needs to be kept mostly clean.
Spread sausage coins over the dough in 4 spaced rows. Sprinkle ground beef, evenly, over all of the dough continuing to leave a 1" edge around the outside of the dough.
Spread pepperoni in rows across the ground beef, rows should run between the sausage rows. Sprinkle with bacon and cheese.
Rolling the pretzel pizza
Starting at the bottom, tightly roll dough away from you, using the last 1” to seal roll. The last few inches of the roll are the toughest, so once you are about 2-3" from the end, stop and use a brush to apply egg wash on the 1" edge. Pull remaining dough over the top (towards you) and gently press the edge down to seal. Tuck the edges of the 'log' underneath to seal in.
Carefully transfer the log to your prepared baking sheet and form a circle. *tip* I lifted one side of the roll and slid the baking pan under neath with the other hand.
If there are any holes in your log, pinch some extra dough off the ends of your log and press it flat and lay it over the hole and gently press it on top to seal. Once all holes are patched, pinch the ends of the log together.
Bring water to a boil. Carefully add baking soda (it will bubble up). Stir and liberally brush water over the entire pizza roll.
Place an oven safe bowl, greased on the outside (I used a 2 cup pyrex bowl) in the center of the pizza roll. *This will be where you place your cheese sauce when you serve it.
Brush the entire pizza roll with the egg wash. Sprinkle with course salt.
Bake for 25-30 minutes until the pretzel is browned and thumps when you flick the top.
Pour cheese sauce or marinara in center bowl and serve. Enjoy!
COOKS NOTE: You can mix the dough by hand if you do not have a stand mixer. Add water, yeast and sugar to a large bowl. Once the yeast blooms stir in the salt and the flour. Mix with a spoon. Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky. Proceed with remaining instructions.
I microwaved the beer in a glass microwave safe measuring cup, 15 seconds at a time until it was 110-120 degrees.
You can substitute milk or water for the beer.
Recipe developed by Donna Elick - The Slow Roasted Italian
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