Heat oven to 375°F. Line cookie sheet with cooking parchment paper, or lightly spray cookie sheet with cooking spray.
Step
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.
Step
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.
Step
4
Bake 12 to 14 minutes or until golden brown.
Step
5
Meanwhile, in small bowl, mix mustard and food color. Serve as dip with pretzels.
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.
