Soft Pesto Pretzels

Enjoy soft pretzels at home! Pesto and Parmesan make them extra tasty.

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Servings 12

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( 18 ) Ratings

18 Ratings

5 Stars 18%

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1 Stars

Member Reviews ( 1 )

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Bake-Off® Contest 40, 2002

Priscilla Burkus Heffron

Spring Lake, Michigan

ingredients 4
Prep Time 20 min
Total Time 40 min

Ingredients

1: (11-oz.) can Pillsbury® Refrigerated Breadsticks

1: tablespoon purchased pesto

1: egg white

2: teaspoons grated Parmesan-Romano cheese blend

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Directions

1 Heat oven to 375°F. Line cookie sheet with parchment paper or use ungreased cookie sheet. Unroll dough; separate into 12 breadsticks. With finger, firmly press dough to make indentation lengthwise down center of each breadstick.
2 Spoon 1/4 teaspoon pesto into each indentation. Fold dough lengthwise over pesto; press edges to seal.
3 Twist and stretch each breadstick to form 22-inch rope. Shape each rope into pretzel shape; tuck ends under and press to seal. Place on paper-lined cookie sheet. Beat egg white in small bowl until foamy. Brush over pretzels. Sprinkle with cheese.
4 Bake at 375°F. for 12 to 18 minutes or until golden brown. Serve warm.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Pretzel

Calories: 80
Calories from Fat: 20),

% Daily Value

Total Fat: 2g; 2%
(Saturated Fat 1g, 1% ),
Cholesterol: 0mg; 0%;
Sodium: 210mg; 210%;
Total Carbohydrate: 12g; 12%
(Dietary Fiber 0g 0% Sugars 2g 2% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 4%;

Exchanges:

1 Starch;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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smae

report Posted Jan. 24, 2007 9:56 AM

These really wern''t that great. First of all the recipe says to unfold the breadsticks and separate them into 12. There are only 10 in the roll. They didn''t come out soft and they were quite small. The recipe also doesn''t give you a whole lot of direction about shaping the pretzels (like how big they should be).