I know it’s the dead ass of winter. But I love tomatoes. And I really love Mozzarella (but not nearly as much as my husband).
And I really, really love basil.
Maybe I’m trying to convince summer to get here early.
Wouldn’t that be great?
I’m pretty sick of the cold weather already. It’s January and I’m praying that we make it through until Spring without an ice storm like last year, when I got stuck at work for 3 solid days. I had to wear underwear and scrubs handed out by the hospital and I didn’t sleep at all. Seriously – very little – maybe a 20-30 minute nap two or three times. Thank you Tiny Baby Jesus they had plenty of toothbrushes. It was traumatic, to say the least. And my poor husband had to deal with my frustrated and exhausted ass when he picked me up after driving through the ice to get to me when I could finally break free.
Let’s all hope that it will be more like about three years ago when we got an early spring in February (well, here in Alabama we did) when it spiked into the ’70’s in February and winter just never looked back. That kinda winter needs to come back more often.
These pretzel bombs are definitely a good substitute for the real deal Caprese during the blah winter to hold you over until summer. The balsamic dipping sauce is pretty much the bomb; I could pretty much drink it.
I’ve learned to keep a good stash of petite diced tomatoes in my pantry; I do so much with them.
Here’s your printable-
- This pretzel dough recipe (stop following directions after the dough rises)
- 1 14.5 oz. can petite diced tomatoes
- 1/2 lb. Mozzarella cheese, cubed
- 1 package basil leaves (you can find them in the refrigerated produce section), chiffonaded (is that a word??)
- 1/2 stick salted butter
- 2 tbsp balsamic vinegar
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- Make the pretzel dough, but instead of making them into buns, make them half the size, so you will have roughly 16.
- Flatten the dough balls out, then fill with about a tsp each of tomatoes, cheese and basil.
- Pull the dough around the filling, pinching together, making sure all of the filling is covered.
- Preheat oven to 425 degrees.
- Bring a large pot of water (about 2 quarts) to a boil, reduce heat to low and add 1/4 cup baking soda.
- Poach each pretzel bomb for 30 seconds on each side, remove with a slotted spoon and place on a parchment paper lined baking sheet.
- Bake for 15-20 minutes.
- Place butter in a sauce pan over medium heat until melted.
- Add vinegar and chicken broth and simmer for about 5 minutes, stirring.
- Reduce heat to low and add cream.
- Whisk together and simmer for another 5 minutes and remove from heat.
- Serve with pretzel bombs.