JALAPEñO AND CHEESE-FILLED PRETZELS

Jalapeño and Cheese-Filled Pretzels image

Add these tasty jalapeño and cheese-filled pretzels that are made using Pillsbury® pizza crust to your bread basket.

Provided by Betty Crocker Kitchens

Time 45m

Yield 4

Number Of Ingredients 10

Ingredients

1 package (3 oz) cream cheese, softened
1/2 cup finely shredded Cheddar cheese (2 oz)
1 tablespoon finely chopped pickled jalapeño chiles (from 12-oz jar)
1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
2 cups water
1/4 cup baking soda
1 egg
1 tablespoon water
Coarse (kosher or sea) salt
Salsa, as desired

Steps:

Heat oven to 400°F. In small bowl, mix Filling ingredients; set aside. Line large cookie sheet with cooking parchment paper. Unroll dough onto lightly floured surface; roll into 14x12-inch rectangle. Using pizza cutter, cut dough lengthwise into 4 strips.
Spoon about 1/4 cup of the filling onto long edge of each dough strip. Stretch dough over filling; brush edges with water, and pinch to seal. Pick up ends of filled dough, and stretch to make 24-inch rope.
To make pretzel shape, form each rope into U shape. Twist ends twice. Press down where dough overlaps in an "X" to hold shape. Pick up ends and fold over so they rest over bottom of U shape.
In medium microwavable bowl, microwave 2 cups water uncovered on High about 2 minutes or until hot. Add baking soda; stir until dissolved. Dip each pretzel, 1 at a time, into water mixture. Immediately remove from water with large pancake turner; let stand about 5 minutes. In small bowl, beat egg and 1 tablespoon water with whisk; brush pretzels with egg mixture.
Place pretzels on cookie sheet; sprinkle with salt. Bake 11 to 15 minutes or until tops of pretzels are dark golden brown. Serve with salsa.

Nutrition Facts : Calories 400, Carbohydrate 49 g, Cholesterol 85 mg, Fat 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 8 g, ServingSize 1 Pretzel, Sodium 3400 mg, Sugar 8 g, TransFat 0 g