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Start with refrigerated breadstick dough, add some pesto and parmesan cheese, and you have fast and flavorful soft pretzels.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

  • 1 (11-ounce) can refrigerated breadsticks
  • 1 tablespoon store-bought pesto
  • 1 egg white
  • 2 teaspoons grated Parmesan-Romano cheese blend

Preparation:

Line a baking sheet with parchment paper or use ungreased baking sheet. Separate dough into 12 breadsticks. With finger, firmly press dough to make an indentation lengthwise down center of each breadstick. Spoon 1/4 teaspoon pesto into each indentation. Fold dough lengthwise over pesto and press edges to seal.

Twist and stretch each breadstick to form a 22-inch rope. Shape each rope into pretzel shape; tuck ends under and press to seal. Place on paper-lined baking sheet. Beat egg white in a small bowl until foamy. Brush over pretzels. Sprinkle with Parmesan-Romano cheese. Bake in preheated 375-degree F. oven 12 to 18 minutes or until golden brown. Serve warm.

Yield: 12 pretzels

Nutritioin Per Pretzel: 80 calories, 2 grams total fat, 0 milligrams cholesterol. 12 grams carbohydrate and 2 grams protein.

Source: Pillsbury Dough Magic: Easy Crescent Dogs, Comforting Potpies, Cheesy Twists and More by Pillsbury Company (John Wiley & Sons)
Reprinted with permission.

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