pepperoni
mozzarella string cheese
parmesan cheese
olive oil
cornmeal
Pasta sauce
Heat oven to 425. Sprinkle cornmeal onto a cookie sheet (I used my stoneware pizza stone).
Cut string cheese in half lengthwise.
Roll pizza crust out to approximately 16x10. Cut lengthwise into 4 pieces (about 2 1/2 inches wide for each strip).
Place pepperoni slices down the length of each dough piece, overlapping (or not) depending on how much you like pepperoni (and how much pepperoni you have). Lay half pieces of cheese on top of the pepperoni (I used 3 half pieces per pretzel, but more would be okay too).
Bring sides of each dough strip over pepperoni and cheese, and tightly pinch together; pinch ends to seal. Lightly roll and shape into logs. Bend into a {rough} pretzel shape. Place pretzels on cookie sheet. Brush with olive oil and sprinkle with parmesan cheese.
Bake 13 to 15 minutes or until pretzels are golden brown. Serve warm with pasta sauce for dipping, if desired.
