“Spork Sisters” Heather Bell and Jenny Engel are the cooking sister sweethearts of the vegan movement. Big hearted, adorable Jewesses with a knack for creating super tasty dishes, their most recent cookbook Vegan 101: A Vegan Cookbook Learn to Cook Plant-Based Meals That Satisfy Everyone should be on your bookshelf asap, whether you are longtime vegan or a committed carnivore in need of some plant based tutoring. Today they share a simple and delicious ooey comfort snack worthy of a quarantined Sunday.
Cheese Stuffed Pretzel Rolls
Yields 10 pretzel rolls
- 1 pre-made pizza dough
- ½ block Follow Your Heart American Cheese
- 8 cups salted water (for boiling pretzels)
- ¼ cup baking soda
- 1 teaspoon coarse sea salt, divided
Pre-heat oven to 450°.
Roll dough into a coil about 2 inches thick. Cut into 10 even pieces. Cut cheese into 10 cubes. Place one cube in each ball of dough, enclosing completely. Set aside.
Add baking soda to pot of water and bring to a boil. Boil each pretzel roll about 1 minute and then place on a well greased cookie sheet. Sprinkle top of each roll with coarse sea salt.
Bake for about 14-16 minutes, or until very golden. Serve warm.
© Spork Foods, 2019
Now more than ever, people are choosing to make vegan meals part of their regular rotation. However, it can be difficult to get started. Vegan 101: A Vegan Cookbook is your go-to crash course for preparing plant-focused meals that get an A+ in nutrition and taste with 100 recipes that highlight the joy and ease of vegan cooking! Los Angeles-based Spork Foods is a gourmet vegan food company owned and operated by sisters Heather Bell and Jenny Engel. They offer vegan organic cooking classes, chef trainings, recipe development and private chef work in Los Angeles and worldwide.
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