PRETZEL KNOTS WITH SHARP CHEDDAR CHEESE DIP

Pretzel Knots with Sharp Cheddar Cheese Dip image

The perfect partnership: Pretzel knots using crescent rolls as a short cut have a little bit of everything on top and are dunked into a creamy rich cheese dip that tastes harder than it is to make.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 8

Number Of Ingredients 16

Ingredients

5 cups water
1/4 cup baking soda
1 egg
1 tablespoon water
1/2 teaspoon dried chopped onion
1/2 teaspoon dried minced garlic
1/2 teaspoon poppy seed
1/2 teaspoon sesame seed
1/4 teaspoon kosher salt
1 can (8 oz) Immaculate Baking Co.™ refrigerated organic crescent rolls
2 tablespoons butter
2 tablespoons Immaculate Baking Co.™ organic all-purpose flour
1 1/2 cups milk
2 oz (from 8-oz package) cream cheese
1 1/2 cups shredded sharp Cheddar cheese (6 oz)
1/4 teaspoon salt

Steps:

Heat oven to 375°F. Spray large cookie sheet with cooking spray. In 5-quart Dutch oven, heat 5 cups water and the baking soda to boiling over high heat.
Meanwhile, in small bowl, beat egg and 1 tablespoon water with fork until well mixed. In another small bowl mix onion, garlic, poppy seed, sesame seed and salt until blended; set aside.
Unroll dough onto work surface; separate into 8 triangles. Starting at shortest side of each triangle, roll up loosely to opposite point. Bring ends of dough together; pinch lightly. Repeat with remaining triangles.
Place rolls, 2 at a time, in boiling soda water; cook 30 seconds or until dough looks slightly puffy and dimpled. With slotted spoon, remove from water; place on paper towel-lined plate. Repeat with remaining rolls.
Using metal pancake turner, carefully transfer rolls to cookie sheet. If necessary, reshape rolls. Lightly brush tops with egg mixture; sprinkle with spice mixture.
Bake 15 to 18 minutes or until deep golden brown. Immediately remove from cookie sheet.
Meanwhile, in 2-quart saucepan, heat butter over medium-high heat until melted. Sprinkle flour on butter; cook and stir constantly 1 minute. Slowly beat in milk with whisk, and continue to stir about 5 minutes or until mixture comes to a boil. Reduce heat to medium; stir in cream cheese, stirring constantly with whisk until smooth. Slowly add Cheddar cheese, 1/2 cup at a time, stirring constantly until cheese is melted. Stir in salt. Serve dip with pretzel knots.

Nutrition Facts : Calories 260, Carbohydrate 18 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 10 g, ServingSize 1 Knot and 3 Tbsp Dip, Sodium 900 mg, Sugar 5 g, TransFat 0 g