Victory Pretzel with Dipping Sauces

Photo by Lee C.
Adapted from pillsbury.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from pillsbury.com

Ingredients

  • 1 1

    1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust

  • 1 1

    1 tablespoon baking soda

  • 1 1

    1 egg, beaten

  • Coarse salt, as desired

  • 1 1

    1 package (3 oz) cream cheese, softened

  • 1 1

    1 tablespoon powdered sugar

  • 1/4 1/4

    1/4 cup honey mustard

  • 1/2 1/2

    1/2 cup cubed prepared cheese product (from loaf)

  • 2 2

    2 tablespoons beer

Directions

Heat oven to 375°F. Spray large cooking sheet with cooking spray. Unroll dough; reroll into long rope, stretching carefully to about 55 inches long. 2 To make pretzel shape, form dough into U shape. Twist ends together twice. Press down dough where dough overlaps in an X. Pick ends up and fold over so they rest over bottom on U shape, pressing ends to stick. Place pretzel on cooling rack placed over waxed paper. 3 In small microwavable bowl, heat 1/2 cup water uncovered on High about 30 seconds or until hot. Add baking soda; stir until dissolved. Brush pretzel with soda mixture. Let stand at room temperature 5 minutes. 4 Brush pretzel with beaten egg; sprinkle with salt. Transfer to cookie sheet. Bake 18 to 20 minutes or until dark golden brown. 5 Meanwhile, make sauces: In small bowl, mix cream cheese and powdered sugar until smooth. Cover until ready to serve. Place mustard in small bowl; cover until ready to serve. In medium microwavable bowl, microwave cheese and beer uncovered on High about 1 minute, stirring occasionally, until smooth. Cover until ready to serve. Serve with hot pretzel.

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