Pizza pretzels are a 'crowd favorite' and fun twist on a classic snack

Cookbook author and blogger Tieghan Gerard's new cookbook, "Half Baked Harvest: Quick & Cozy," is full of recipes that come together quickly and are excellent for feeding a family, she told Fox News Digital. 

Gerard, author of the popular cooking blog "Half Baked Harvest," said that one of the reasons she grew to love cooking is that she's able to cook for those around her.

"I was so excited to be able to create a cookbook that really just reflected how I cook," she said. The recipes are "simple" and "effortless - just, I think, what everybody needs year-round." 

"If you're vegetarian, you could also leave the pepperoni off," she said. "It's such a funny appetizer, but it's so good." 

"Everyone ate them right up," she said. 

Serves many 

½ cup chopped fresh basil

½ cup freshly grated Parmesan cheese

2 garlic cloves, finely chopped or grated

1 tablespoon dried thyme

1 tablespoon dried oregano

1 teaspoon crushed fennel seeds

Crushed red pepper flakes

12 Snyder's Olde Tyme pretzels

12 slices provolone cheese (about 4 ounces)

12 slices sandwich-style pepperoni (optional)

Warmed marinara sauce, for serving

1. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

2. In a small bowl, combine the basil, Parmesan, Asiago, garlic, thyme, oregano, fennel seeds and red pepper flakes. Stir to mix well.

4. Bake until the cheese is just beginning to melt and the garlic is fragrant, about 5 minutes. Remove the pan from the oven and carefully place a slice of provolone on each pretzel, tearing the slices to fit. Top with a slice of pepperoni, if using.

5. Bake until the cheese is melted and the pepperoni is just beginning to crisp, 10 minutes. Remove and sprinkle with the remaining herbed cheese mixture. Serve warm with marinara sauce for dipping.

This recipe is owned by Tieghan Gerard and was shared with Fox News Digital.