These little goodies happened at the intersection of Hungry and Impatient: I was craving a soft pretzel but I didn’t have a whole lot of time.
With a can of Pillsbury bread stick dough in hand, I was able to whip up a satisfying little snack in about, oh, one-twentieth of the time it would take to make real soft pretzels. Topping them with bacon and cheese seemed like a fine idea at that moment and – no surprise here – they were delicious! Give ‘em a try.
Here’s a photo of the Quick Bacon and Cheese Pretzel Breads Recipe below.
1 can (11 oz) refrigerated Pillsbury breadstick dough
1 large egg, beaten
1 package or jar of real bacon bits or pieces (the real kind – Hormel is very good)
4 oz (or more) cheddar or similar cheese, grated (I had pepper jack on hand, so pepper jack it was)
Freshly ground black pepper
Pre-heat oven to 375 degrees. Unroll the dough on a non-stick surface and separate into 12 bread sticks (it’s easier to cut the apart than to pull them.)
Take one piece (cover the rest with plastic wrap) and gently stretch it out to about 10 inches. Lay it out in front of you in an inverted ‘U’ shape. Take the two legs of the ‘U’ and twist them together once. Fold the legs up (away from you) and onto the top of the inverted ‘U’ shape.
Your pretzel is now done; it’s just upside-down! Save yourself trouble and place it on the baking sheet as it is; I found that trying to turn it ‘right-side up’ just distorts the shape unnecessarily.
Brush the dough with beaten egg, then sprinkle generously with bacon bits. Top with grated cheese (more is always better!) and a healthy dose of black pepper. Bake for 12 - 15 minutes. Makes 12 pretzels.
Love pretzels? Please join us tomorrow to read our delicious new recipe for Quick Cinnamon Granola Breakfast Mini Pretzels Recipe, which are the perfect way to start your morning.
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