Mozzarella and Rosemary Pretzel Rings Ingredients:
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3 1/2 cups self-rising flour made with plain nonfat Greek yogurt (Chobani Nonfat Greek Yogurt)
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1 packet (2 1/4 teaspoons) active dry yeast (Fleischmann’s)
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1 cup warm water
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1 tablespoon sugar substitute (Truvia Sweet Complete)
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1 teaspoon salt (Morton)
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4 ounces light mozzarella, cut into small cubes (Sargento Light Mozzarella)
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2 tablespoons chopped fresh rosemary leaves
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2 tablespoons grated Parmesan cheese (Kraft Fat Free Grated Parmesan)
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4 cups water
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1/4 cup baking soda (Arm & Hammer)
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Extra grated Parmesan cheese for topping (Kraft Fat Free Grated Parmesan)
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Fresh rosemary leaves for garnish
How to make Mozzarella and Rosemary Pretzel Rings?
Please c-lic-k the photo or the "next >" button below to see the instructions.
