Recipe - Mini Soft Pretzels With Honey-Mustard Dip

MINI PRETZELS
10 ounce Refrigerated pizza crust
1 Egg; lightly beaten
One half teaspoon Salt
1 tablespoon Caraway seeds or sesame
seeds*

HONEYMUSTARD DIP
Three fourths cup Mayonnaise
3 tablespoon Dijon mustard
3 tablespoon Honey

Preheat oven to 425øF. For mini pretzels, unroll pizza crust onto flat side
of 12" x 12" cutting board. Using pizza cutter, cut dough lengthwise into
eighteen 1/2" wide strips. Form each strip into pretzel shape. Place on 15"
round baking stone. In small bowl, combine egg and salt, brush onto dough
using pastry brush. Sprinkle with seeds. Bake 10 12 minutes or until
golden brown. Remove immediately to nonstick cooling rack.

For honeymustard dip, whisk together all dip ingredients in 1 quart batter
bowl with whisk until well blended. Serve with warm pretzels.

Yields 18 mini pretzels and 1 cup dip.

*Coarse salt may be substituted for seeds if desired.

Typed and Busted by Carriej999@AOL.com 5/98

Recipe by: Pampered Chef

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on May 9,
1998