1 tube (13.8 oz) refrigerated pizza dough
8 Fiorucci Panino Hard Salami Wrapped Mozzarella Cheese
2/3 cup baking soda
Coarse salt (such as pretzel salt or kosher salt)
Spicy mustard, for dipping
1. Preheat oven to 450F. On lightly floured work surface, unroll pizza dough and stretch into square; cut into 8 square portions. Wrap each portion of dough around 1 Panino; pinch seams to securely enclose filling. Arrange on parchment paper–lined greased baking sheet.
2. In large saucepan, combine 10 cups water with baking soda; bring to boil. Add pretzels, 2 at a time, to boiling water; cook for 30 seconds. Using large, flat spatula, return to prepared baking sheet. Beat egg lightly with 1 tbsp water; brush over each pretzel. Sprinkle with coarse salt.
3. Bake for 12 to 15 minutes or until dark golden brown. Transfer to rack; let cool for at least 10 minutes. Serve warm or at room temperature with spicy mustard for dipping.
Tip: Pretzel salt can be purchased at bulk food stores or online specialty retailers.