Easily turn refrigerated breadsticks into mini hot pretzels - serve with or with a dip
1 (11 oz) refrigerated breadsticks - like Pillsbury or a knockoff
1 egg, beaten
Coarse Salt (Kosher) if desired
1 jar of cheese spread (if you want a dip)
2 TBSP milk
Heat oven to 375°F.
Unroll dough and separate into 12 breadsticks.
Cut each breadstick in half lengthwise.
Roll each breadstick lightly to form 10-inch-long rope.
To create pretzel shape – shape each 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
Bake 13 to 15 minutes or until golden brown.
Meanwhile, in small microwavable bowl, mix cheese spread and milk and microwave on High 1 minute, stirring once halfway through cooking, until melted and hot.
Remove pretzels from cookie sheet. Serve warm pretzels with warm cheese dip.
Variations:
Cinnamon Sugar Pretzels – instead of using egg, brush with melted butter then sprinkle with cinnamon sugar – good dessert – To dip - offer warm Nutella!!! YUM!!
Garlic Pretzels – make as directed about but replace the Kosher salt with garlic salt – serve with Italian food or salad.
