Cheese Stuffed Pretzel Rolls are the perfect after school snack

If you are looking for that perfect homemade after school snack, I may have found it. These Cheese Stuffed Pretzel Rolls are things that angels sing of. They are delicious, easy to make, and sure to have kids begging for more. Drop a few in front of kiddos as and after school snack and let them unwind with cheesy goodness in their tummies. 

Cheese Stuffed Pretzel Rolls
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  1. 12 frozen dinner rolls
  2. 6 (3/4-ounce) slices Sharp Cheddar Cheese, quartered
  3. 2 tablespoons baking soda
  4. 1 teaspoon sugar
  5. 6 cups water
  6. 1 large Egg, slightly beaten
  7. Coarse sea salt
  1. Spray baking sheet with no-stick cooking spray. Place rolls onto sheet; cover lightly with plastic food wrap. Let rise at room temperature 1 1/2-2 hours or until completely thawed and rolls feel soft.
  2. Stack 2 quarters cheese; fold in half. Fold in half again, forming small cube. Press cheese into center of roll; seal dough around cheese, pinching edges tightly. Repeat with remaining cheese and rolls. Place onto baking sheet; let rest 15 minutes.
  3. Heat oven to 425°F. Line another baking sheet with parchment paper; set aside.
  4. Place water into large saucepan; bring to boil over high heat. Carefully add baking soda and sugar. (Water will bubble up, then return to a gentle boil.) Drop 4 rolls into gently boiling water; cook, turning once, about 30 seconds per side or until surface of dough has lightly bubbled appearance. Remove with slotted spoon; place onto parchment-lined baking sheet. Repeat with remaining rolls.
  5. Brush each roll with beaten egg; sprinkle with coarse salt. Bake 14-16 minutes or until golden brown. Cool 3 minutes. Serve warm.
  1. - To make ahead and freeze, prepare according to directions. Allow to cool completely 1-2 hours. Store in resealable plastic food bag in freezer.
  2. - To reheat, place onto parchment-lined baking sheet. Bake at 425ºF, 15 minutes or until deep golden brown and cheese is melted in center. Cool 3 minutes. Serve warm.
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