Twisted Pretzel Bites
Nonstick cooking spray
1 (13.8 ounce) can refrigerated pizza crust
5 cups water
1/3 cup baking soda
1 egg, slightly beaten
2 teaspoons coarse kosher salt
1 (10 ounce) jar queso dip, heated
Heat oven to 450 degrees. Spray baking sheet with nonstick cooking spray. Unroll dough on a lightly floured surface. Cut the dough into 3 x 1/2 inch strips. Using your hands, roll each strip into a rope about 5 inches long. Tie each strip into a knot and place on the baking sheet.
In a large sauce pan, heat 5 cups of water and the baking soda until it boils. Drop dough knots, 6 at a time, into the boiling water. Let the knots cook for about 30 seconds or until dough looks slightly puffy and dimpled. Using a slotted spoon, remove knots from the water and place on the cookie sheet about 1/2 inch apart. Brush knots with egg and sprinkle on salt.
Bake 10 to 12 minutes or until well browned. Serve pretzel bites with warm queso dip or any dip you prefer.
(Recipe adapted from Pillsbury)