Categories: appitizers-snack

Ingredients

• 1 can Pillsbury Grands Home-style
• refrigerated buttermilk biscuits (5 biscuits)
• 3 Tbsp. baking soda
• 2 tsp. butter, melted
• 1/4 Lb. sliced pastrami (from deli), finely chop
• 1/4 cup red tart cherry preserves
• 1/4 tsp. Watkins chili powder
• 5 Tbsp. honey mustard

Directions

1. Heat oven to 425 degrees. Line large cookie sheet with parchment paper. In 10-inch skillet, heat 3 cups water to boiling over high heat.
2. Meanwhile, separate dough into 5 biscuits; cut each biscuit evenly into 3 wedges. Roll each wedge into 6-inch rope; tie in knot. Add baking soda to boiling water; reduce heat to medium. Carefully place 5 biscuits into boiling water; cook 15 seconds on each side. Using a slotted spoon to drain excess water, transfer biscuit knots to cookie sheet, placing 1 inch apart. Repeat with remaining biscuit knots. Lightly sprinkle biscuit knots with kosher salt.
3. Bake 11 to 15 minutes or until deep golden brown. Brush tops with butter; cool 10 minutes.
4. Meanwhile, in a small bowl, mix pastrami, preserves and chili powder.
5. Cut each warm pretzel bite in half horizontally. Spread 1/2 tsp. mustard on each cut side. Spoon 1 tablespoon pastrami mixture on bottom half of each pretzel bite. Top with pretzel bite top; secure with toothpick.

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