Football is back. Which means so is spending my Sunday yelling “mommy words” at the TV. It’s not all bad, though. The best part? Eating too much on Sunday afternoons.
Luckily, we’re a month out from our first half marathon on the calendar so we usually start out the day with a nice, big calorie deficit. (Also luckily, my 4-year-old mostly understands which words that she shouldn’t repeat. Mostly.)
This month’s Tailgating Primo Picks arrived and we made quick work of picking out a gameday favorite recipe to showcase some of the Primo Picks. Because let’s be real here: Food and football go together like chili and fritos.
After dominating the bag of Butternut Squash & Chia Tortilla chips (those things are seriously awesome), I grabbed the bottle of HEB Texas-Style Barbecue Sauce (the house-favorite bbq sauce) and HEB Dessert Honey, and began praying to the flour gods to give me just 1/2-cup more of flour from the empty container so I’d have enough for pretzel rolls.
They weren’t listening. Or they’re Cowboys fans.
No matter. I whipped up a batch of pretzel dough, shaped them into rolls, and then filled them with brie cheese, pulled pork, red onions, and a sweet & tangy sauce made with the Texas-Style Barbecue Sauce and Dessert Honey (a reeeaaallly robust and flavorful honey).
When the rolls were nearly finished baking, I glazed them with a little more honey and sprinkled with coarse salt for a perfect, 3-bite gameday snack. Dipped in extra barbecue sauce, of course!
Brie & Honey Barbecue Pulled Pork-Stuffed Pretzel Rolls
Soft and chewy pretzel rolls stuffed with honey barbecue pulled pork and brie.
Calories: 217.5 | Fat: 6.4g | Fiber 1.2g | Protein 11.2g | Carbs 28.7g
- For the pretzel roll dough:
- 3/4 cup warm water
- 2 tsp (1 package) yeast
- 1 cup warmed milk (I used 2%)
- 2 Tbsp softened butter (I used Smart Balance)
- 4 1/2-4 3/4 cup all-purpose flour
- 3/4 tsp salt
- For the filling:
- ~1lb shredded pulled pork (about 3 generous cups)
- 4 oz brie, sliced and cut into 18 chunks
- 1/2 cup HEB Texas-style Barbecue Sauce
- 2 Tbsp honey
- For boiling and finishing:
- 2 quarts water
- 4 Tbsp baking soda
- 1 Tbsp salt
- 2 Tbsp honey whisked with 1 Tbsp water
- In your mixer bowl, sprinkle the yeast over the water and let proof for 10 minutes.
- Add the milk, softened butter, 4.5 cups of flour, and salt; knead for ~5 minutes. The dough should be smooth and slightly sticky and might not completely come off the bottom of the bowl. If overly sticky, add 1-2 Tbsp of extra flour at a time.
- Cover and let rise for an hour, or until doubled.
- Line 2 baking sheets with parchment paper and lightly oil.
- Turn dough out onto lightly floured surface and divide into 18 balls (a scale makes this easy to do in 2-oz portions). Cover with a light towel and prep the filling and boil.
- Place the pulled pork and red onion in a large bowl.
- Whisk together the honey and bbq sauce and pour over top of the pulled pork, tossing to mix thoroughly.
- Keeping your surface lightly floured to prevent sticking, flatten your dough ball, top with a chunk of brie and a heaping small spoonful of pulled pork (it might take you 1-2 rolls to figure out the perfect sized scoop of filling).
- Pull the edges of the dough to the top, pinching and crimping the roll to prevent any leaks. Transfer the roll to the prepared baking sheets (9 each).
- In a large pan, bring the water, baking soda, and salt to a boil.
- Working with 4-5 rolls at a time, boil the rolls 30 seconds on each side, transfer to the baking sheet with a slotted spoon, and slash the top of the rolls 2-3 times with a very sharp knife (but don't cut too thick or your cheese will ooze out the top).
- Bake the rolls for 18 minutes, glaze with the honey-water mixture, and then bake for an additional 5 minutes until golden brown.
- Sprinkle with coarse salt and serve. Leftovers should be refrigerated.
Yields: 18 rolls
Estimated time: 2 hours 45 minutes
HEB has provided a selection of their Tailgating Primo Picks for one lucky reader.
To enter, simply answer the question in the comments below: What is your favorite tailgating or football-watching food?
As a Texan I will always be partial to Frito Pie with my friend Shannon’s world-famous chili. But for the last couple of seasons, we’ve had stuffed pretzel rolls on our gameday menu more often than frito pie.
Update: The winner is Darcy! Please check your email for instructions on claiming your HEB Tailgating Primo Picks prize!
This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and baby-Elmo-clogged-toilets are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 3 locations within a 5 mile radius.
You can earn up to 4 extra entries by:
– Leaving a separate comment below that you follow us on Facebook.
– Leaving a separate comment below that you follow HEB on Facebook.
– Leaving a separate comment below that you follow the blog’s Instagram feed.
– Leaving a separate comment below that you follow HEB on Pinterest.
The fine print:
– Maximum of five (5) entries per person.
– Giveaway ends at midnight (Texas time, y’all) on Sunday, September 28.
– Winner will be selected by one of those cold, soulless, unfeeling random number generator thingies and announced on this post.
– Winners will receive a selection of HEB Primo Picks from HEB.
– Prize must be claimed within 7 days or it will be forfeited.
– Winning “extra entry” comments subject to verification.
– Prize can only be shipped to a US address.
– Official giveaway rules can be found here.