Mini Soft Pretzels and Dip
(from nmgresearch’s recipe box)
These pretzels can be shaped up to 2 hours ahead of time. Cover with plastic wrap and refrigerate. Uncover and bake just before serving so they will be warm soft and chewy.
Source: Pillsbury
Prep time: 15 minutes
Cook time: 30 minutes
Serves 24 people
Categories: APPETIZERS
Ingredients
- 1 can (11 oz.) Pillsbury refrigerated original breadsticks
- 1 egg, beaten
- Kosher (coarse) salt, if desired
- 1 jar (5 oz) sharp process cheese spread with bacon
- 2 tablespoons milk
Directions
-
oven to 375. Unroll dough on cutting board; separate into 12 breadsticks. Cut each in half lengthwise. Roll each breadstick lightly to form 10-inch-long rope.
-
To shape each pretzel, shape rope into a circle, overlapping dough about 2 inches form 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 into pretzel. On ungreased cookie sheet, place pretzels 1 inch apart. Brush with egg; sprinkle with salt.
-
Bake 13 to 15 minutes or until golden brown.
-
In small microwavable bowl, mix cheese spread and milk. Microwave on High 1 minute, stirring once, until melted and hot. Remove pretzels from cookie sheet. Serve warm pretzels with warm cheese dip.