Mini Soft Pretzels and Dip

By á-6416

1 Serving (1 Serving)

Calories 60
(Calories from Fat 20),

Total Fat 2 1/2g
(Saturated Fat 1g,
Trans Fat 0g),
Cholesterol 15mg;
Sodium 180mg;
Total Carbohydrate 7g
(Dietary Fiber 0g,
Sugars 1g),
Protein 2g;

Percent Daily Value*:

Vitamin A 0.00%;
Vitamin C 0.00%;
Calcium 4.00%;
Iron 2.00%;

Exchanges:

1/2 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1/2 Fat;

Carbohydrate Choices:

1/2;

*Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 1
• can (11 oz) Pillsbury® refrigerated breadsticks
• 1 1
• egg, beaten
• Kosher (coarse) salt, if desired
• 1 1
• jar (5 oz) pasteurized process cheese spread with bacon
• 2 2
• tablespoons milk

Preparation

Step 1

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.