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Pastrami-Pretzel Bites

Prep 30 min
Total 50 min
Ingredients 7
Servings 15

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

Bake-Off® Contest 47, 2014

Laura Stanke

Maple Grove, Minnesota

Ingredients

can Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (5 biscuits)

tablespoons baking soda

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

tablespoons honey mustard

Steps

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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 Facts

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%
Potassium: 20mg; 1%
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;