Pretzels with Sweet Spicy Mustard
www.pillsbury.com
1/4 cup spicy brown mustard
1/4 cup apricot preserves
1 can (8 ounces) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
1 tablespoon butter or margarine, melted
1/2 teaspoon kosher (coarse) salt
Heat oven to 375 degrees.
Spray large cookie sheet with cooking spray. In small bowl, mix mustard and apricot preserves; set aside.
Unroll dough on work surface; press into 12 x 8 inch rectangle. Cut crosswise into 16 (8-inch) strips; roll each into 11-inch rope. To shape pretzel, shape ropoe into a circle, overlapping dough about 2 inches from each end, leaving ends free. Take 1 end in each hand; twist once at point where dough overlaps. Lift ends over opposite side of circle. Brush each with melted butter. Sprinkle with salt. Place on cookie sheet.
Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet. Servie warm with mustard mixture.
www.pillsbury.com
1/4 cup spicy brown mustard
1/4 cup apricot preserves
1 can (8 ounces) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
1 tablespoon butter or margarine, melted
1/2 teaspoon kosher (coarse) salt
Heat oven to 375 degrees.
Spray large cookie sheet with cooking spray. In small bowl, mix mustard and apricot preserves; set aside.
Unroll dough on work surface; press into 12 x 8 inch rectangle. Cut crosswise into 16 (8-inch) strips; roll each into 11-inch rope. To shape pretzel, shape ropoe into a circle, overlapping dough about 2 inches from each end, leaving ends free. Take 1 end in each hand; twist once at point where dough overlaps. Lift ends over opposite side of circle. Brush each with melted butter. Sprinkle with salt. Place on cookie sheet.
Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet. Servie warm with mustard mixture.