Post by chief_cook2 on Mar 19, 2004 19:10:45 GMT -6
>
> 1 (11 oz) can refrigerated breadsticks
> 1 tbsp store-bought pesto (or use a meat flavored speg.sauce)
> 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 tsp.
> 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. Makes 12 pretzels.
>
> 80 Calories, 2g Fat, 0mg Chol, 12g Carbs, 2g Protein