Best Recipes Ever Vol.21,Num.9 - (Page 14)

Mini Soft Pretzels and Dip PreP Time: 15 minuTes sTarT To Finish: 30 minuTes servings: 24 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 1 Heat oven to 375°F. Unroll dough on cutting board; 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 into pretzel. On ungreased cookie sheet, place pretzels 1 inch apart. Brush with egg; sprinkle with salt. 3 Bake 13 to 15 minutes or until golden brown. 4 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. Per Serving (1 pretzel and 2 teaspoons dip): Calories 60; Total Fat 2.5g (Saturated Fat 1g); Sodium 180mg; Total Carbohydrate 7g (Dietary Fiber 0g); Protein 2g; exchanges: 1⁄2 Starch, 1⁄2 Fat; Carbohydrate Choices: 1⁄2 [ mAke-AheAd tiP ] 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. 14 PILLSBURY  BEST RECIPES EVER!

Table of Contents for the Digital Edition of Best Recipes Ever Vol.21,Num.9

Best Recipes Ever Vol.21,Num.9
Contents
What's in Season?
Appetizers & Snacks
Breakfast & Brunch
Main Dishes
Sides & Salads
Desserts
Index

Best Recipes Ever Vol.21,Num.9