Caramelized Apple + Cheddar Cheese Soft Pretzels with Apple Cider Dipping Sauce
So I have a little secret.
I have a disclosure for this post.
These photos you see here, while they were taken by me, they were totally inspired by Bev. You know Bev, right? You better know Bev because she is kind of awesome… and hilarious… and totally pregnant with two little what I am sure will be adorable twins. Twins that make her talk about diapers and cribs all day long, which in my opinion is the cutest thing ever.
Her posts are most likely going to make your morning, trust me on this one. The girl is a bad ass cook and she’ll make you laugh while doing it too!
Here’s the thing, I have a love hate relationship with food photography.
I love it when the food wants to look good and my camera is acting nice, but when the food just looks plain ugly and my camera decides to freak on me I kind of hate it.
To be honest, I mostly love it, but in no way do I think of myself as a food photographer. Like no way, I am just not there.
So when I am having a hard time shooting a particular food I grab my computer and start googling. I google something similar to the food I am photographing and then pray. Pray that there is a pretty photo to inspire a better way for me to style the day’s food to give it just what I am looking for, even though I may not know what that is yet.
Occasionally I come up totally flat, which sometimes ends up fine. I simply proceed to spend the next hour styling my shoot until it looks right and I love the photos, but I just will not stop until the photos are to my liking. Which can really be a huge time suck, but to me it is worth it. I have come to really appreciate a good photo!
Anyway, these cute little strombolis were giving me a rough time. So I googled and came up with notta, but then I remembered these strombolis and Bev’s gorgeous photos. Thanks God.
Or better yet, thank Bev! Thank you for inspiring these photos!
Ok, disclosure over.
On to the food!
These strombolis are so good.
Caramelized onions people. Yeah, they make everything that much better. They are buttery, sweet and just so good. Plus, they remind me of fall, french onion soup, football and comfort food. Which is a little weird considering I did not grow up with onions at all and only had french onion soup for the first time when I made it a year ago, but now that’s pretty much all my brain thinks about is food, food combos and food seasons. Caramelized onions just scream comfort and fall to me.
Actually, caramelized anything screams fall to me. There has been a whole lot of caramelizing going on over here and it’s so good!
I made these personal size for two reasons.
One, personal anything is always more fun and two, I have never had any luck with a giant stromboli. The filling always spills out and the inside never gets properly cooked. In the end it just turns into one giant lump of cheese. Although, no one complains, they still taste good, but these personal ones are a little easier to work with in my opinion.
Oh and did I mention they are also stuffed with Gouda cheese? Because they are, and it is kind of insane.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I mean who could not?!
Hopefully you’re supposed to add the salt to the dough? There’s no mention of it in the instructions.
Also, are you supposed to punch down the dough after 1.5 hours and refrigerate if you’ve made it ahead of time?
Yes, add the salt to the dough. Yes, you can punch the dough down if you make ahead of time:) I hope you love the recipe. xTieghan
What is the broccoli for? Does it go in, or is it for a side dish? There’s no mention of it after you cook it.
Hey Carrie, the broccoli gets rolled with the chicken. Recipe fixed, so sorry about that. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Hi there! Would I be able to make these with a store bought pizza dough? If so – how much do you think I would need?
Thank you!!! Absolutely love everything you make!
Hey Nika! Yes, store bought do will be great! I would use a 1-pound ball of dough. Let me know if you have questions. Thank you!