Pretzel Crescent Rolls

Andi from Betty Crocker's Andi Cooks shares a recipe for crescent rolls. As a snack or a breakfast treat, these little pastries will become a quick hit at your house. They are like a pretzel with the dark brown, salty crust and then like a crescent roll, too, because of the tender, flaky interior.

  • prep time 15 min
  • total time 30 min
  • ingredients 7
  • servings 8


cups water
cup baking soda
tablespoon water
can Pillsbury™ refrigerated crescent dinner rolls
teaspoons sesame seed
teaspoon kosher (coarse) salt
  • 1 Heat oven to 400°F. Spray cookie sheet with cooking spray.
  • 2 In 5-quart Dutch oven, heat 10 cups water and the baking soda to boiling over high heat.
  • 3 Meanwhile, in small bowl, beat egg and 1 tablespoon water with fork until well mixed. Set aside.
  • 4 Unroll dough onto work surface; separate into 8 triangles. Starting at shortest side of each triangle and stretching dough slightly, roll up loosely to opposite point. Bring ends of dough together; pinch lightly.
  • 5 Place rolls, 2 at a time, in boiling soda water; cook 30 seconds. With slotted spoon, remove from water; place on paper towel. Repeat with remaining rolls. Lightly brush tops with egg mixture; sprinkle each with sesame seed and pinch of salt.
  • 6 Using metal pancake turner, carefully transfer rolls to cookie sheet. If necessary, reshape rolls into pretzel shape.
  • 7 Bake 11 to 13 minutes or until deep golden brown. Immediately remove from cookie sheet.
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