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
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