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🍽️ Crispy Pretzels with Vegetable Filling

697 kcal · 30 min · 4 servings

Ingredients

• yellow bell pepper 1 pc
• red onions 1 pc
• garlic cloves 1 pc
• fresh parsley 10 g
• oil 1 tbsp
• crème fraîche 200 g
• grated Emmentaler cheese 200 g
• salt pinch
• black ground pepper pinch
• sweet paprika powder 1 tsp
• pretzels to bake 8 pcs

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan.
2. 2. Wash the peppers, halve them, and remove the stem and seeds.
3. 3. Dice the peppers into small cubes.
4. 4. Halve the onion, peel it, and dice it finely.
5. 5. Peel the garlic and chop it finely.
6. 6. Wash the parsley and shake it dry.
7. 7. Pluck the parsley leaves from the stems and chop them finely.
8. 8. Heat oil in a pan over medium heat.
9. 9. Add the peppers, onion, and garlic to the pan.
10. 10. Sauté the vegetables for about 4 minutes.
11. 11. Remove the pan from the heat and let the vegetables cool slightly.
12. 12. Place crème fraîche into a bowl.
13. 13. Add the cheese to the crème fraîche.
14. 14. Add the chopped parsley to the bowl.
15. 15. Add the sautéed vegetables to the mixture.
16. 16. Mix all ingredients into a uniform filling.
17. 17. Season the filling with salt.
18. 18. Season the filling with pepper.
19. 19. Season the filling with paprika powder.
20. 20. Place the frozen pretzels on two baking sheets lined with baking paper.
21. 21. Sprinkle the pretzels with coarse salt if desired.
22. 22. Fill the holes of the pretzels evenly with the vegetable filling.
23. 23. Bake the filled pretzels for about 15 minutes in the oven until golden brown.
24. 24. Remove the pretzels from the oven.
25. 25. Let the pretzels cool slightly.
26. 26. Serve the pretzels lukewarm or cold.

Nutrition per serving

• kcal: 697
• Protein: 29 g · Fett/Fat: 38 g · Carbs: 62 g