Guest guest Posted June 22, 2004 Report Share Posted June 22, 2004 Soft Pesto Pretzels Serves 12 1 (11 oz) can refrigerated breadsticks 1 tbsp store-bought pesto 1 egg white 2 tsps grated Parmesan-Romano cheese blend Line a baking sheet with parchment paper or use ungreased baking sheet. Separate dough into 12 breadsticks. With finger, firmly press dough to make an indentation lengthwise down center of each breadstick. Spoon 1/4 teaspoon pesto into each indentation. Fold dough lengthwise over pesto; press edges to seal. Twist and stretch each breadstick to form a 22-inch rope. Shape each rope into pretzel shape; tuck ends under and press to seal. Place on paper-lined baking sheet. Beat egg white in a small bowl until foamy. Brush over pretzels. Sprinkle with cheese. Bake in preheated 375 deg F oven 12 to 18 minutes or until golden brown. Serve warm. 80 Calories;2g Fat;0mg Chol;12g Carbs;2g Protein Quote Link to comment Share on other sites More sharing options...
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