Cheesy Pretzel Knots

Cheesy Pretzel Knots

Cheesy Pretzel Knots…

Yea, there’s bacon in the middle

Cheesy Pretzel Knots
  • 1
  • can Pillsbury® refrigerated classic pizza crust
  • 1
  • block (8 oz) Cheddar cheese, cut into 10 to 15 cubes
  • 8
  • oz bacon, crisply cooked, crumbled
  • 1
  • tablespoon olive oil or reserved bacon drippings
  • 1
  • tablespoon coarse sea salt
  • Old El Paso® Thick ‘n Chunky salsa and/or queso dip, if desired
  1. Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  2. Unroll dough onto cutting board. Cut out 10 to 15 (5x3-inch) strips. Place 1 cheese cube in center of each strip; sprinkle each with bacon. Wrap dough around cheese and bacon to resemble knot; pinch dough to seal tightly. Place on cookie sheet. Brush each knot with olive oil. Sprinkle tops with salt for a pretzel flavor.
  3. Bake about 15 minutes or until light golden brown.
  4. Serve warm and gooey with salsa for dipping.

Source: pillsbury