Salted Beer Pretzel Pigskin Bites

Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.

Separate crescent dough into 8 triangles. Cut each triangle lengthwise into 3 narrow triangles. Place 1 sausage on shortest side of each triangle. Roll up, rolling to opposite point.

In small bowl, beat egg and 1 tablespoon of the beer with whisk until thoroughly blended; set aside.

In large microwavable bowl, microwave remaining beer uncovered on High 1 minute 45 seconds or until hot. Slowly add baking soda, stirring until baking soda is completely dissolved. Using metal tongs, dip each rolled crescent, one at a time, into beer and baking soda mixture. Remove, and place on cooling rack. Let stand at room temperature about 5 minutes.

Brush crescents with beer and egg mixture, and sprinkle with coarse salt. Carefully place on cookie sheet. Bake 12 to 15 minutes or until tops are deep golden brown. Cool 2 minutes. On each, squeeze 1 line of mustard crosswise and 3 lines lengthwise to make laces of football. Serve warm.