Mini Pretzels
1 package (10 oz.) refrigerated pizza crust
1 egg lightly beaten
1/2 t. salt
1 T. caraway or sesame seeds
Honey Mustard Dip
3/4 C. mayo
3 T. Dijon mustard
3 T. honey
Preheat oven to 425°. For mini pretzels, unroll pizza crust onto flat side of a 18 x 12 grooved cutting board. Using pizza cutter, cut dough into 18 1/2 inch wide strips. Form each strip into a pretzel shape. Place on 15 inch round baking stone. In a small bowl, combine egg and salt. Brush on dough and sprinkle with seeds.
Bake 10-12 minutes or until golden brown. Remove to a rack to cool.
For honey mustard dip, combine all ingredients into a bowl and whisk together.
Yield 18 mini pretzels.
