Bake-Off® Contest 47, 2014
Maple Grove, Minnesota

Pastrami-Pretzel Bites

Biscuits tie a knot to create pretzels while pastrami and cherry preserves mix up for a savory-sweet filling.

(1)
1 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 30 min
  • total time 50 min
  • ingredients 7
  • servings 15
 

Ingredients

1
can Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (5 biscuits)
3
tablespoons baking soda
2
teaspoons butter, melted
1/4
lb sliced pastrami (from deli), finely chopped
1/4
cup red tart cherry preserves
1/4
teaspoon Watkins™ Chili Powder
5
tablespoons honey mustard

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Line large cookie sheet with Reynolds® Parchment Paper. In 10-inch skillet, heat 3 cups water to boiling over high heat.
  • 2 Meanwhile, separate dough into 5 biscuits; cut each biscuit evenly into 3 wedges. Roll each wedge into 6-inch rope; tie in knot. Add baking soda to boiling water; reduce heat to medium. Carefully place 5 biscuit knots into boiling water; cook 15 seconds on each side. Using slotted spoon to drain excess water, transfer biscuit knots to cookie sheet, placing 1 inch apart. Repeat with remaining biscuit knots. Lightly sprinkle biscuit knots with kosher salt.
  • 3 Bake 11 to 15 minutes or until deep golden brown. Brush tops with butter; cool 10 minutes. Meanwhile, in small bowl, mix pastrami, preserves and chili powder.
  • 4 Cut each warm pretzel bite in half horizontally. Spread 1/2 teaspoon mustard on each cut side. Spoon 1 tablespoon pastrami mixture on bottom half of each pretzel bite. Top with pretzel bite top; secure with toothpick.
  • 1 Heat oven to 425°F. Line large cookie sheet with Reynolds® Parchment Paper. In 10-inch skillet, heat 3 cups water to boiling over high heat.
  • 2 Meanwhile, separate dough into 5 biscuits; cut each biscuit evenly into 3 wedges. Roll each wedge into 6-inch rope; tie in knot. Add baking soda to boiling water; reduce heat to medium. Carefully place 5 biscuit knots into boiling water; cook 15 seconds on each side. Using slotted spoon to drain excess water, transfer biscuit knots to cookie sheet, placing 1 inch apart. Repeat with remaining biscuit knots. Lightly sprinkle biscuit knots with kosher salt.
  • 3 Bake 11 to 15 minutes or until deep golden brown. Brush tops with butter; cool 10 minutes. Meanwhile, in small bowl, mix pastrami, preserves and chili powder.
  • 4 Cut each warm pretzel bite in half horizontally. Spread 1/2 teaspoon mustard on each cut side. Spoon 1 tablespoon pastrami mixture on bottom half of each pretzel bite. Top with pretzel bite top; secure with toothpick.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
90
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
400mg
400%;
Total Carbohydrate
13g
13%
(Dietary Fiber
0g
0%
  Sugars
4g
4%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 1/2 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
*Percent Daily Values are based on a 2,000 calorie diet.
Reynolds® is a trademark of Reynolds Consumer Products Inc. Bake-Off is a registered trademark of General Mills ©2014