Shamrock Soft Pretzels

Put a St. Patty's day twist on homemade soft pretzels by shaping them into shamrocks. Green mustard as a dip adds an extra-festive touch.

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  • prep time 15 min
  • total time 30 min
  • ingredients 7
  • servings 5
 

Ingredients

1
can (11 oz) Pillsbury™ refrigerated original breadsticks
1
egg white, slightly beaten
2
tablespoons Italian seasoning
2
tablespoons coarse sea salt
2
tablespoons grated Parmesan cheese
1/4
cup yellow mustard
4
drops blue food color

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Line cookie sheet with cooking parchment paper, or lightly spray cookie sheet with cooking spray.
  • 2 Unroll dough on work surface; separate into 12 breadsticks. Roll and stretch each breadstick into 12-inch rope. Reserve 2 ropes for making shamrock stems. Pinch ends of 1 remaining rope together in center of rope to form 2 circles; repeat with remaining 9 ropes. Pinch 2 formed ropes together to make shamrock shape. Repeat to make total of 5 shamrocks.
  • 3 Cut reserved ropes into 5 total pieces, stretching as necessary to make all equal in size. Press 1 piece in base of each shamrock-shaped pretzel to make stem of shamrock. Place on cookie sheet. Brush with egg white. Top with Italian seasoning, salt and cheese.
  • 4 Bake 12 to 14 minutes or until golden brown.
  • 5 Meanwhile, in small bowl, mix mustard and food color. Serve as dip with pretzels.
  • 1 Heat oven to 375°F. Line cookie sheet with cooking parchment paper, or lightly spray cookie sheet with cooking spray.
  • 2 Unroll dough on work surface; separate into 12 breadsticks. Roll and stretch each breadstick into 12-inch rope. Reserve 2 ropes for making shamrock stems. Pinch ends of 1 remaining rope together in center of rope to form 2 circles; repeat with remaining 9 ropes. Pinch 2 formed ropes together to make shamrock shape. Repeat to make total of 5 shamrocks.
  • 3 Cut reserved ropes into 5 total pieces, stretching as necessary to make all equal in size. Press 1 piece in base of each shamrock-shaped pretzel to make stem of shamrock. Place on cookie sheet. Brush with egg white. Top with Italian seasoning, salt and cheese.
  • 4 Bake 12 to 14 minutes or until golden brown.
  • 5 Meanwhile, in small bowl, mix mustard and food color. Serve as dip with pretzels.

EXPERT TIPS

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Expert Tips

If you prefer a sweeter dip for your pretzels, use honey mustard in place of the yellow mustard in this recipe.

Looking for a sweet treat? Sprinkle pretzels with cinnamon sugar instead of the seasoning, salt and cheese, and serve with your favorite powdered sugar glaze.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
35),
% Daily Value
Total Fat
3 1/2g
3 1/2%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
3460mg
3460%;
Total Carbohydrate
33g
33%
(Dietary Fiber
1g
1%
  Sugars
0g
0%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
8%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 0 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:
2
*Percent Daily Values are based on a 2,000 calorie diet.