| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Snacks, Kids | 6 | Servings | |
INGREDIENTS
| 10 | oz | Package refrigerated pizza dough |
| 1 | Egg, beaten | |
| 1 | tb | Water |
INSTRUCTIONS
From: FOODday, Feb. 26 '91; Valerie Whittle Makes: 10 pretzels * Poppy seed * Sesame seed * Course salt * Garlic or onion salt Unroll pizza dough onto an 18-inch piece of lightly floured waxed paper. Roll dough into a 16 by 10 inch rectangle. Cut dough lengthwise into 10 1 inch-wide strips. Shape each strip of dough into a circle, overlapping about 4 inches from each end and leaving ends free. Taking one end of the dough in each hand, twist at the point where the dough overlaps. Carefully lift each end across to the edge of the circle opposite it. Tuck ends under to seal. Place pretzels 1 inch apart on an ungreased baking sheet. Stir together egg and water. Brush pretzels with egg mixture. Sprinkle with sesame seed, poppy seed, coarse salt, garlic salt or onion salt. Bake in a 350 degree oven for 15 to 17 minutes or until golden. Serve warm. per serving: 85 cals, 3 g prot, 13 g carbo, 2 g fat, 21 mg chol, 143 mg sod. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip
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