PIZZA STUFFED PRETZEL ROLLS

PIZZA STUFFED PRETZEL ROLLS 1 batch premade pizza dough 1/2 cup marinara sauce 2 ounces pepperoni, chopped 1/2 cup shredded cheese (like mozzarella or cheddar) Flour 2 tablespoons sugar 1/4 cup baking soda 3 tablespoons melted butter Coarse salt Preheat oven to 350 degrees F. Lightly flour your work surface and shape the dough into a long log. Cut log into 4 equal pieces, then cut each piece in half again, making 8 pieces. Cut each piece in half again to make 16 pieces of dough. Roll each dough piece on a lightly floured surface with a rolling pin. Top with about 1 to 2 tablespoons of sauce, 2 tablespoons cheese and 1 tablespoon pepperoni. Wet your fingertips with water and wet the edges of the dough, then pull dough up and pinch the edges closed tightly, like a dumpling. Line a baking sheet with a nonstick baking mat (like Silpat) and place rolls on top. Fill a large pot with water, leaving room for water to bubble (and deep enough for the rolls to fit in). Add the sugar and bring to a boil, then add the baking soda (watch for bubbling), then add the rolls (about 4 at a time). Allow rolls to boil for about 30 seconds, remove with a large slotted spoon and return to the baking sheet. Brush with melted butter and sprinkle with coarse salt. Bake for about 15 minutes or until a dark golden brown. Serve warm.