We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    118
  • Email
    0
  • Facebook
    0

Salted Beer Pretzel Crescents

(7)
  9 reviews
  • 10 min prep time
  • 25 min total time
  • 6 ingredients
  • 8 servings
  • Pinterest
    118
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

Enjoy these salted pretzel crescents made with Pillsbury® refrigerated rolls, stout beer and egg – ready in just 25 minutes.

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1/2
cup shredded Cheddar cheese (2 oz)
1
egg
1
bottle (12 oz) stout beer
1/4
cup baking soda
1
teaspoon coarse (kosher or sea) salt

Steps

  • 1 Heat oven to 375°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.
  • 2 Separate crescent dough into 8 triangles. Place 1 tablespoon cheese on wide end of each triangle. Roll up, starting at shortest side, rolling to opposite point.
  • 3 In small bowl, beat egg and 1 tablespoon of the beer with whisk until blended; set aside.
  • 4 In large microwavable bowl, microwave remaining beer uncovered on High 1 minute 30 seconds or until hot. Slowly add baking soda; stir until dissolved. Dip each crescent, one at a time, into beer mixture. Remove with large pancake turner or slotted spoon; place on cooling rack. Let stand, at room temperature about 5 minutes.
  • 5 Brush crescents with egg mixture, and sprinkle with coarse salt. Carefully transfer to cookie sheet. Curve ends of each into crescent shapes. Bake 10 to 12 minutes or until tops are deep golden brown.
  • 1 Heat oven to 375°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.
  • 2 Separate crescent dough into 8 triangles. Place 1 tablespoon cheese on wide end of each triangle. Roll up, starting at shortest side, rolling to opposite point.
  • 3 In small bowl, beat egg and 1 tablespoon of the beer with whisk until blended; set aside.
  • 4 In large microwavable bowl, microwave remaining beer uncovered on High 1 minute 30 seconds or until hot. Slowly add baking soda; stir until dissolved. Dip each crescent, one at a time, into beer mixture. Remove with large pancake turner or slotted spoon; place on cooling rack. Let stand, at room temperature about 5 minutes.
  • 5 Brush crescents with egg mixture, and sprinkle with coarse salt. Carefully transfer to cookie sheet. Curve ends of each into crescent shapes. Bake 10 to 12 minutes or until tops are deep golden brown.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
157.2
% Daily Value
Total Fat
8.1g
12%
Saturated Fat
3.6g
18%
Cholesterol
30.5mg
10%
Sodium
2368.4mg
99%
Total Carbohydrate
13.8g
5%
Sugars
3.1g
Protein
4.7g
% Daily Value*:
Calcium
5.30%
5%
Iron
2.80%
3%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved