THEME: Mini Soft Pretzels and Dip
Jamie R
Makes: 24 servings
Turn easy Pillsbury� refrigerated breadsticks into delicious hot
pretzels -- it's so easy!
1 can (11 oz) Pillsbury� refrigerated breadsticks
1 egg, beaten
Kosher (coarse) salt, if desired
1 jar (5 oz) pasteurized process cheese spread with bacon
2 tablespoons milk
1. Heat oven to 375�F. Unroll dough; separate into 12 breadsticks.
Cut each in half lengthwise. Roll each breadstick lightly to form
10-inch-long rope.
2. To shape each pretzel, shape rope into a circle, overlapping dough
about 2 inches from each end, leaving ends free. Take 1 end in each
hand; twist once at point where dough overlaps. Lift ends over
opposite side of circle. Place 1 inch apart on ungreased cookie
sheet. Brush each with beaten egg; sprinkle with salt.
3. Bake 13 to 15 minutes or until golden brown. Meanwhile, in small
microwavable bowl, mix cheese spread and milk. Microwave on High 1
minute, stirring once halfway through cooking, until melted and hot.
4. Remove pretzels from cookie sheet. Serve warm pretzels with warm cheese dip.