Pulled Pork Pretzel Bites with Smokey BBQ Sour Cream Dip & Spicy Beer Cheese Dip
About 2 cups prepared pulled pork, warmed (see recipes Slow Cooker Pulled Pork and Pressure Cooker Pulled Pork)
1 pound pizza dough, prepared
1 cup boiling water
2 tablespoons baking soda
1 large egg, beaten
Pretzel or kosher salt
For the Smokey BBQ Sour Cream Dip: 1 cup sour cream, 2/3 cup barbecue sauce and 2 teaspoons hot smoked paprika
For the Spicy Beer Cheese Dip: 1/4 cup prepared pulled pork, warmed (optional), 2 tablespoons butter, 2 tablespoons all-purpose flour, 6 ounces beer of choice, 1/2 cup milk, 1/4-1/2 teaspoon cayenne pepper, 1 cup sharp cheddar cheese, grated, and 1/2 teaspoon coarse ground salt
Preheat oven to 450°F. Divide dough into 6 pieces and roll each into a 1" rope. Cut each rope into eleven 2" pieces.
In a small bowl, combine the boiling water and baking soda. Dip each piece into the mixture and place on a baking sheet lined with parchment, then greased.
Brush each piece with egg and sprinkle with salt.
Bake until golden brown, 10 to 12 minutes.
Cut a pocket into each bite and stuff with 1 to 2 teaspoons of prepared pulled pork.
Serve with Smokey BBQ Sour Cream Dip and Spicy Beer Cheese Dip.
For the Smokey BBQ Sour Cream Dip, whisk together sour cream, barbecue sauce and hot smoked paprika. Serve.
For the Spicy Beer Cheese Dip, melt butter in a medium saucepan over medium high heat. Whisk in the flour and simmer 2 minutes. Remove saucepan from heat and gradually whisk in the beer and milk. Return to heat and bring to a simmer. Cook until thickened. Whisk in cayenne pepper, cheese and salt. Whisk until melted. Transfer dip to a bowl and top with warmed pulled pork.
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