HEB Primo Picks

Brie & BBQ Pulled Pork-Stuffed Pretzel Rolls with HEB Primo Picks

by Shawnda on September 21, 2014

in Appetizers,Bread,Brie,HEB Primo Picks,Pork,Texas

Brie and Honey BBQ Pulled Pork-Stuffed Pretzel Rolls

Football is back. Which means so is spending my Sunday yelling “mommy words” at the TV. It’s not all bad, though. The best part? Eating too much on Sunday afternoons.

Luckily, we’re a month out from our first half marathon on the calendar so we usually start out the day with a nice, big calorie deficit. (Also luckily, my 4-year-old mostly understands which words that she shouldn’t repeat. Mostly.)

Brie and Honey BBQ Pulled Pork-Stuffed Pretzel Rolls

This month’s Tailgating Primo Picks arrived and we made quick work of picking out a gameday favorite recipe to showcase some of the Primo Picks. Because let’s be real here: Food and football go together like chili and fritos.

After dominating the bag of Butternut Squash & Chia Tortilla chips (those things are seriously awesome), I grabbed the bottle of HEB Texas-Style Barbecue Sauce (the house-favorite bbq sauce) and HEB Dessert Honey, and began praying to the flour gods to give me just 1/2-cup more of flour from the empty container so I’d have enough for pretzel rolls.

They weren’t listening. Or they’re Cowboys fans.

Brie and Honey BBQ Pulled Pork-Stuffed Pretzel Rolls

No matter. I whipped up a batch of pretzel dough, shaped them into rolls, and then filled them with brie cheese, pulled pork, red onions, and a sweet & tangy sauce made with the Texas-Style Barbecue Sauce and Dessert Honey (a reeeaaallly robust and flavorful honey).

When the rolls were nearly finished baking, I glazed them with a little more honey and sprinkled with coarse salt for a perfect, 3-bite gameday snack. Dipped in extra barbecue sauce, of course!

Brie and Honey BBQ Pulled Pork-Stuffed Pretzel Rolls

HEB has provided a selection of their Tailgating Primo Picks for one lucky reader. To enter, simply answer the question in the comments below: What is your favorite tailgating or football-watching food?

As a Texan I will always be partial to Frito Pie with my friend Shannon’s world-famous chili. But for the last couple of seasons, we’ve had stuffed pretzel rolls on our gameday menu more often than frito pie.

Update: The winner is Darcy! Please check your email for instructions on claiming your HEB Tailgating Primo Picks prize!

Brie & Honey Barbecue Pulled Pork-Stuffed Pretzel Rolls

Soft and chewy pretzel rolls stuffed with honey barbecue pulled pork and brie.

Nutritional Information
Calories: 217.5 | Fat: 6.4g | Fiber 1.2g | Protein 11.2g | Carbs 28.7g

Ingredients

  • For the pretzel roll dough:
  • 3/4 cup warm water
  • 2 tsp (1 package) yeast
  • 1 cup warmed milk (I used 2%)
  • 2 Tbsp softened butter (I used Smart Balance)
  • 4 1/2-4 3/4 cup all-purpose flour
  • 3/4 tsp salt
  • For the filling:
  • ~1lb shredded pulled pork (about 3 generous cups)
  • 4 oz brie, sliced and cut into 18 chunks
  • 1/2 cup HEB Texas-style Barbecue Sauce
  • 2 Tbsp honey
  • For boiling and finishing:
  • 2 quarts water
  • 4 Tbsp baking soda
  • 1 Tbsp salt
  • 2 Tbsp honey whisked with 1 Tbsp water

Instructions

  1. In your mixer bowl, sprinkle the yeast over the water and let proof for 10 minutes.
  2. Add the milk, softened butter, 4.5 cups of flour, and salt; knead for ~5 minutes. The dough should be smooth and slightly sticky and might not completely come off the bottom of the bowl. If overly sticky, add 1-2 Tbsp of extra flour at a time.
  3. Cover and let rise for an hour, or until doubled.
  4. Line 2 baking sheets with parchment paper and lightly oil.
  5. Turn dough out onto lightly floured surface and divide into 18 balls (a scale makes this easy to do in 2-oz portions). Cover with a light towel and prep the filling and boil.
  6. Place the pulled pork and red onion in a large bowl.
  7. Whisk together the honey and bbq sauce and pour over top of the pulled pork, tossing to mix thoroughly.
  8. Keeping your surface lightly floured to prevent sticking, flatten your dough ball, top with a chunk of brie and a heaping small spoonful of pulled pork (it might take you 1-2 rolls to figure out the perfect sized scoop of filling).
  9. Pull the edges of the dough to the top, pinching and crimping the roll to prevent any leaks. Transfer the roll to the prepared baking sheets (9 each).
  10. In a large pan, bring the water, baking soda, and salt to a boil.
  11. Working with 4-5 rolls at a time, boil the rolls 30 seconds on each side, transfer to the baking sheet with a slotted spoon, and slash the top of the rolls 2-3 times with a very sharp knife (but don't cut too thick or your cheese will ooze out the top).
  12. Bake the rolls for 18 minutes, glaze with the honey-water mixture, and then bake for an additional 5 minutes until golden brown.
  13. Sprinkle with coarse salt and serve. Leftovers should be refrigerated.

Notes

Yields: 18 rolls

Adapted from Bacon Jam & Brie Pretzel Rolls; Dough from King Arthur Flour

Estimated time: 2 hours 45 minutes

This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and baby-Elmo-clogged-toilets are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 3 locations within a 5 mile radius.

You can earn up to 4 extra entries by:
– Leaving a separate comment below that you follow us on Facebook.
– Leaving a separate comment below that you follow HEB on Facebook.
– Leaving a separate comment below that you follow the blog’s Instagram feed.
– Leaving a separate comment below that you follow HEB on Pinterest.

The fine print:
– Maximum of five (5) entries per person.
– Giveaway ends at midnight (Texas time, y’all) on Sunday, September 28.
– Winner will be selected by one of those cold, soulless, unfeeling random number generator thingies and announced on this post.
– Winners will receive a selection of HEB Primo Picks from HEB.
– Prize must be claimed within 7 days or it will be forfeited.
– Winning “extra entry” comments subject to verification.
– Prize can only be shipped to a US address.
– Official giveaway rules can be found here.

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Smell that?

That’s the smell of August. It’s the fiery, smokey scent of (probably) a ton of Hatch Chiles roasting at the door step of my HEB.

This month, my package of HEB Primo Picks was bursting at the seams with Hatch Chile This and Hatch Chile That and Oh! Oh! – More Hatch Chile Goodness.

After the squeals subsided, I grabbed the Two Bean Hatch Pepper Dip, Hatch Salsa Verde, and the Hatch Tortilla Chips and then went to work giving everyone’s (including mine!) favorite party dip from 1987 a modern face lift.

The Seven Layer Dip. I know you remember it. Layers of taco night fixins dumped into a casserole dish and topped with those vile little black, rubber-tire olives. (Could those things be any grosser?!)

This version – it’s fresher, it’s loaded with hatch chiles in three different layers, and it’s thankfully missing anything that could resemble a tire.

Layer 1: Refried Beans Roberts Reserve Two Bean Hatch Pepper Dip
Layer 2: Guacamole Avocado, smashed with lime and salt
Layer 3: Picante sauce Central Market Hatch Chile Salsa Verde
Layer 4: Shredded Monterrey Jack Cheese
Layer 5: Sour Cream (or if, like me, you only ever buy fat-free Greek yogurt – then fat-free Greek yogurt)
Layer 6: Roasted hatch chiles
Layer 7: Pico de gallo

So head out today – or, like, yesterday – to get your Hatch Chile on. Hoard Buy, seed, chop, bag, freeze, and repeat. 3 or 300 times. I won’t judge – I’ll be far too busy trying to find room among the 20lb of cherries in my freezer for 20lbs of hatch chiles.

Update: The lucky winner is Debbie with comment #71!

HEB has provided a selection of Primo Picks for one lucky reader. To enter, simply answer the question in the comments below: What is your favorite dish using Hatch/green chiles?

Me, while I may still be partial to these enchiladasHatch & Pepperoni Pizza. That is definitely where it’s at.

You can earn up to 4 extra entries by:
– Leaving a separate comment below that you follow us on Facebook.
– Leaving a separate comment below that you follow HEB on Facebook.
– Leaving a separate comment below that you follow the blog’s Instagram feed.
– Leaving a separate comment below that you follow HEB on Pinterest.

The fine print:
– Maximum of five (5) entries per person.
– Giveaway ends at midnight (Texas time, y’all) on Wednesday, August 20.
– Winner will be selected by one of those cold, soulless, unfeeling random number generator thingies and announced on this post.
– Winners will receive a selection of HEB Primo Picks from HEB.
– Prize must be claimed within 7 days or it will be forfeited.
– Winning “extra entry” comments subject to verification.
– Prize can only be shipped to a US address.
– Official giveaway rules can be found here.

Seven-Layer Hatch Chile Dip

A fresher version of the traditional Seven-Layer Mexican Dip, loaded with roasted hatch chiles.

Ingredients

  • 10.5 oz jar Roberts Reserve Two Bean Hatch Pepper Dip
  • 1 large avocado
  • Juice of 1/2 lime
  • Salt
  • ~1/2 jar Central Market Hatch Chile Salsa Verde
  • Shredded Monterrey Jack Cheese
  • Sour cream or plain yogurt
  • 2 large hatch chiles, roasted, seeded, and chopped
  • 3 roma tomatoes
  • 1/3 cup chopped red onion
  • Small handful cilantro

Instructions

  1. In a wide dish or pie plate, evenly spread the bean dip.
  2. Smash the avocado with some lime juice and a generous pinch of salt and spread over the beans.
  3. Spoon the salsa verde over top and sprinkle with a layer of cheese.
  4. Spread the sour cream over the cheese and sprinkle the roasted chiles over top.
  5. In a small bowl, stir the tomatoes, red onion, and cilantro together with a pinch of salt.
  6. Spread pico de gallo evenly over the top of the dip.
  7. Serve cold with tortilla chips.

Notes

Yields: Servings vary

Source: Confections of a Foodie Bride

Estimated time: 15 minutes

This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and baby-Elmo-clogged-toilets are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 3 locations within a 5 mile radius.

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Kaffir Lime & Coconut Margarita

It’s not everyday you open the box left on your doorstep and find a margarita inside. I mean, I didn’t exactly find a margarita inside of my Primo Picks Package (say that 5 times fast!), but I did find a bottle of Central Market Organic Kaffir Lime & Coconut Italian Soda.

It wasn’t perfect – I still had to add tequila after all. But it made the most refreshing, sparkling margarita. Perfect for that mid-afternoon I-just-sent-my-kid-to-grandma’s-for-a-3-day-weekend-and-now-I’m-going-to-sit-on-the-floor-and-watch-10-Things-I-Hate-About-You-in-complete-silence margarita. (RIP Patrick Verona.)

This margarita is a 3-day, no-pants-required weekend in a glass.

It’s a swim-up bar at a swanky all-inclusive, served over ice.

Kaffir Lime & Coconut Margarita

It’s a – guys. It’s a margarita. It takes 47 seconds to make and 3 seconds to realize that you should have just doubled the recipe to begin with.

Drink up. And happy 97 degrees!

Kaffir Lime & Coconut Margarita

A sparkling margarita made with Kaffir Lime & Coconut soda.

Ingredients

  • 8 oz Central Market Organics Kaffir Lime & Coconut Soda
  • 3 oz fresh lime juice (from 2 limes)
  • 3 oz tequila (I prefer silver)
  • Salt for rimming glasses, optional

Instructions

  1. Line the rims of two glasses with salt and fill with crushed ice.
  2. Stir together the soda, lime juice, and tequila and pour over ice.
  3. Drink immediately.

Notes

Yields: 2 servings

Source: Confections of a Foodie Bride

Estimated time: 5 minutes

This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and Queen-Elsa-dress-glitter -covered wood floors are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 4 locations within a 5 mile radius.

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Salmon with Roasted Red Pepper Tapenade and Goat Cheese

When I look at The Four Year Old and tell her that we’re having salmon for dinner, she gets this hopeful look on her face and asks: Cooked salmon?

The disappointment is instantaneous when I tell her yes, I will in fact be cooking the salmon first. I was 22 when I had sushi for the first time. Landry? Wielding chopsticks since around 2.

When April’s HEB Primo Picks arrived, I made a beeline for the Roasted Red Pepper Tapenade, a flavorful sauce studded with chunks of red peppers. I knew exactly what I was going to do with it: pour it into a small ramekin, top with a some goat cheese rounds, pop it into the oven until it was bubbly perfection, and call it mine.

(Disclosure: I also made a beeline for the Multigrain Smoked Gouda Chips. Total domination. Those guys didn’t stand a smokey, crunchy chance against me and that bowl of Strawberry Salsa.)

Salmon with Roasted Red Pepper Tapenade and Goat Cheese

Instead, I opted to share. A cold slab of salmon and crumbly, tangy goat cheese were calling. A 7-minute trip through the broiler was all it took to transform 3 ingredients into a fabulous main dish.

It’s hard for even The Four Year Old to be disappointed in dinner when it’s that delicious.

Salmon with Roasted Red Pepper Tapenade and Goat Cheese

As for the giveaway, HEB has set aside a collection of their Primo Picks to be delivered to a lucky reader. And I have set aside a $50 gift card (HEB or Amazon, your choice!) to be delivered to that same lucky reader.

The winner is… Heather with comment #88. Thanks for playing!

To enter the giveaway, answer this question in the comments below: What is your favorite way to prepare salmon?

My 4-year-old will answer: sushi.
My husband will answer: sushi.
I will answer: do I really just have to choose one?

You can earn up to 4 extra entries by:
– Leaving a separate comment below that you follow us on Facebook.
– Leaving a separate comment below that you follow HEB on Facebook.
– Leaving a separate comment below that you follow the blog’s Instagram feed.
– Leaving a separate comment below that you follow HEB on Pinterest.

(Bonus entries must be left as separate comments to count as extra entries – your comment number is your “raffle ticket.”)

The fine print:
– Maximum of four (5) entries per person.
– Giveaway ends at midnight (Texas time, y’all) on Friday, May 2nd.
– Winner will be selected by one of those cold, soulless, unfeeling random number generator thingies and announced on this post.
– Winners will receive a selection of HEB Primo Picks from HEB.
– Winner will receive their choice of a $50 HEB Gift Card or a $50 Amazon e-Card (maximum retail value of prize = $50).
– Prize must be claimed within 7 days or it will be forfeited.
– Winning “extra entry” comments subject to verification.
– Prize can only be shipped to a US address.
– Official giveaway rules can be found here.

Salmon With Roasted Red Pepper Tapenade & Goat Cheese

Broiled salmon topped with red pepper tapenade and tangy goat cheese - dinner is on the table in 15 minutes.

Ingredients

  • 4 6-oz salmon filets
  • Olive oil
  • Salt
  • Pepper
  • HEB Red Pepper Tapenade
  • Crumbled goat cheese

Instructions

  1. Preheat broiler and line a pan with foil.
  2. Lightly spray/drizzle olive oil onto the foil.
  3. Place the salmon filets on the pan and season with salt and pepper.
  4. Lightly spray/drizzle with olive oil.
  5. Broil for 5-6 minutes.
  6. Top each filet with a generous spoonful of tapenade and some goat cheese.
  7. Return to broiler for 1-2 minutes, until cheese begins to brown.

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 15 minutes

This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and baby-Elmo-clogged-toilets are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 3 locations within a 5 mile radius.

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