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Pastrami-Pretzel Bites

(1)
  1 reviews
  • 30 min prep time
  • 50 min total time
  • 7 ingredients
  • 15 servings
  • Pinterest
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Biscuits tie a knot to create pretzels while pastrami and cherry preserves mix up for a savory-sweet filling.

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

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
90
Calories from Fat
25
% Daily Value
Total Fat
3g
5%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
400mg
17%
Total Carbohydrate
13g
4%
Dietary Fiber
0g
0%
Sugars
4g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
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 Choice
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 Watkins is a registered trademark of The J.R. Watkins Company
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