Beer Mug Cheese Stuffed Football Pretzels

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Top the rim of your beer mug with cheese filled pretzels shaped and decorated to look like footballs.MORE+LESS-

Updated October 28, 2014


ounce block of cheddar cheese


tube Pillsbury™ refrigerated thin pizza crust


ounces cream cheese, softened

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  • 1

    Cut a block of cheese into 1/2 inch thick slices. Cut out 12 small oval shaped pieces. Freeze for at least an hour.

  • 3

    Unroll Pillsbury™ refrigerated thin pizza crust and cut into 12 rectangles.

  • 4

    Set a frozen oval shaped cheese on dough. Roll up and shape into a football. Freeze just until needed.

  • 5

    Bring water and baking soda to a boil then reduce to a simmer.

  • 6

    Drop one or two footballs into water and boil for about 20 seconds. Flip over after 10 seconds.

  • 7

    Remove and allow excess water to drip off.

  • 8

    Sprinkle some salt on the backside of each pretzel.

  • 9

    Set the footballs, seam side down on a non-stick foil lined baking sheet (or use a non-stick baking pan.) Reshape if needed.

  • 10

    Bake for 9-11 minutes until golden brown.

  • 11

    Fill a small zip top bag with cream cheese, snip off the tip, and pipe on the stripes and laces.

No nutrition information available for this recipe

More About This Recipe

  • I'm not a big football fan, but even I enjoy going to the big game day parties.

    There's always good food and great company. While everyone is watching the game, I'm usually in the kitchen, prepping food or just hanging out chatting with my friends. This year I hope to wow party guests by making these Beer Mug Cheese Stuffed Football Pretzels to hang on the rims of beer mugs. I'm sure they'll be a huge hit!

    Even though I may not spend much time watching the game, I don't want to spend all night working either, so I took a shortcut and made these pretzels out of Pillsbury Thin Crust Pizza Dough. The pizza dough works great. It bakes up really dark brown to give the football shaped pretzels a very natural looking color – and with the addition of some cream cheese laces, these appetizers look like the real deal.

    Cut a block of cheese into 1/2 inch thick slices. Cut out 12 small oval-shaped pieces. Freeze for at least an hour. Go watch the game for a while.

    Unroll the Pillsbury Pizza Dough and cut into 12 rectangles.

    Set a frozen oval-shaped piece of cheese on a piece of dough. Freeze just until needed.

    Bring water and baking soda to a boil, then reduce to a simmer.

    Drop one or two footballs into water and boil for about 20 seconds. Flip over after 10 seconds.

    Remove and allow excess water to drip off.

    Sprinkle some salt on the backside of each pretzel. If you put the salt on the top, you'll have speckles on your footballs – and that just doesn't look right.

    Set the footballs seam side down on a non-stick foil lined baking sheet (or use a non-stick baking pan.) Reshape if needed.

    Put in the oven and set the timer. Be sure to watch them near the end of the baking time!

    The pretzels will brown very nicely and some cheese may ooze out. Just cut it off and enjoy a little snack.

    Allow the pretzels to cool for 10 minutes. Cut a slit in the tip of each pretzel if you plan to hang them on your beer mugs.

    Fill a small zip top bag with cream cheese, snip off the tip, and pipe on the stripes and laces.

    Now go wow your game day party guests with your crafty food!

    Looking for more game day treats to serve your guests? Check out these 15 Game Day Apps that Won’t Embarrass You!

Pretzel-Crusted Chicken Nuggets Stuffed with Beer Cheese

It was almost exactly three years ago that I was spending my Winter Break at Rutgers, hanging out with whichever of my sorority sisters were still around, wasting countless hours at James’ fraternity house, and singing and dancing to Christmas songs with all of our friends who decided to stay in New Brunswick.

James and I weren’t dating yet. In fact, I don’t think I even really realized that I had an actual crush on him at this point. That, or I was avoiding admitting it because I had gotten out of a rocky relationship a couple of months prior and was still very, very firmly in the “I just want to be single and not deal with anyone’s crap” stage.

Regardless, I subconsciously started coming up with friendly excuses to hang out with James more, like making dinner for him and his fraternity brothers who I was good friends with as well. After all, what college student would turn down a free meal? I had mastered the art of boiling water and could make some passable pasta dishes, but after a few days of spaghetti I decided I should probably learn some more recipes if I was going to pretend to know how to cook.

Despite serious Google research into any meal I attempted to make, most of the time it didn’t work out well. But sometimes– sometimes– I wound up surprising myself and nailing the recipe, like when James suggested I make Pretzel-Crusted Chicken.

By the way, at this moment I definitely knew I had a crush on him because I was a pretzel fanatic and coating chicken in the stuff sounded like easy-meal nirvana. He was obviously my soul mate, because in my mind the way to find “the one” is to see who gives you good recipe suggestions and then keep them around for as long as possible. This is why you should never ask me for dating advice.

Or maybe I’m on to something, because it’s worked out pretty well for me so far. Who knows?

Pretzel-Crusted Chicken quickly was added to my regular meal rotation, and stayed there until I started food blogging a year later and pretty much abandoned all semblance of a regular meal rotation. (Gotta keep coming up with new stuff, keep it fresh and interesting, you know?) Somewhere around this time I also finally got out of the “SINGLE FOREVER / WORK ON MYSELF / I’M A STRONG INDEPENDENT WOMAN WHO DON’T NEED NO MAN” stage and allowed myself to start actually calling James my boyfriend. It was a time of change.

And somehow, in all of that change, I forgot about the Pretzel-Crusted Chicken. That is, until a few weeks ago, when James brought it up again and asked me to make it for the blog (read: for him). “I’d love to, but it’s been done before,” I said.

“Then make it with beer cheese. And in nugget form. The people love chicken nuggets, Morgan,” he replied.

He had me at “beer cheese”. It was like the scene from Jerry Maguire, but tastier.

So of course I made them, and oh my goodness words cannot express the pure, unadulterated joy that comes from biting into one of these on Football Sunday. Pretzel-Crusted Chicken Nuggets Stuffed with Beer Cheese are like a Super Bowl in your mouth. They are like everything you’ve ever dreamed of, wrapped up in everything you never knew you were missing in an appetizer.

Maybe I’m exaggerating, but they are just really good and you and everyone who tries them are going to love them.

Beer Cheese Dip for Pretzels:

  • 1T butter
  • 2T flour
  • 1 C milk
  • 1 t dry mustard
  • 1/4 t nutmeg
  • 6oz (half a bottle) of beer
  • 3 C sharp cheddar cheese, grated
  • black pepper, to taste

I have to mention here that there's just nothing like freshly grated nutmeg. Do yourself a favor, and get an inexpensive nutmeg grater and a jar of whole nutmegs (available at any grocery store with the spices). Your eggnog and pumpkin pie and macaroni and cheese and roasted asparagus will love you for it.

Making a Roux:

Start by melting the butter in a saucepan, and cooking it with the flour for about a minute. It may seem silly, but this step is crucial to get rid of the raw flour taste. This cooked butter and flour mixture is called a roux, and helps to thicken the sauce.

Next, whisk in a cup of milk. Keep stirring, and cook for several minutes, until the mixture thickens.

Once the milk mixture has thickened, pour in half a beer. Bring back up to a simmer, continuing to stir constantly.

Stir in the black pepper, nutmeg, and mustard powder. Stir. Then add the grated cheddar cheese, one cup at a time, stirring until the cheese is melted and incorporated in the mixture before adding the next cup.

Total cooking time approximately 10 minutes. Serve the beer cheese dip right away, gloriously warm and melty and delicious.

Final thoughts&hellip

Make these bombs. Seriously, you will become the hero at the next party when you bring these! These are so addictive and delicious. Even though hockey season isn&rsquot starting for a few more months I&rsquove already planned on having these on my food menu for every single game! Plus make sure you check out Red Star Yeast&rsquos website for more amazing recipes, yeast baking tips and coupons! It&rsquos truly one of my favorite go-to sites!

And if you truly want to be inspired (and okay maybe drool a little) you MUST follow them on social media!
&hearts Facebook
&hearts Instagram
&hearts Pinterest
&hearts Twitter
&hearts Google Plus

Recipe Summary

  • 3 cups all-purpose flour, divided
  • 1 tablespoon active dry yeast
  • 1 teaspoon white sugar
  • 2 tablespoons butter, softened
  • 1 ⅓ cups water
  • ¼ teaspoon salt
  • 3 tablespoons baking soda
  • 3 cups water
  • 2 tablespoons butter, melted
  • 1 tablespoon coarse sea salt, or to taste

In a large bowl, stir together 1 cup of flour, yeast, sugar, 2 tablespoons of butter, and 1 1/3 cup water. Let this mixture stand until bubble begin to form, about 15 minutes. Stir in the salt and gradually stir in the remaining flour until dough can be picked up and kneaded on the counter. Knead until smooth and elastic, about 8 minutes, adding more flour if needed.

Divide the dough into 6 pieces and let them rest for a few minutes. Roll out one piece at a time into a rope about 15 inches long. Loop and twist into that cool pretzel shape. Set on a baking sheet while you roll out the remaining portions.

Preheat the oven to 450 degrees F (220 degrees C). Bring the remaining 3 cups of water to a boil and add the baking soda. Remove from the heat. Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through. Place the soaked pretzels on a greased baking sheet. Brush them with melted butter and sprinkle with coarse salt.


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