1 (8 ounce) package Crystal Farms Cream Cheese, cut into small cubes
1/4 teaspoon cayenne pepper
12 ounces Laack Brothers Roasted Red Pepper Jack cheese, shredded (3 cups)
Soft or hard pretzels
Heat oven to 425 degrees F. Line two 15 x 10-inch baking pans with
Pretzels: Unroll pizza crust on a lightly floured
surface. Cut dough widthwise into 12 strips, each about 1-inch wide.
Carefully stretch each strip into a 24-inch rope. Form each rope into a
U shape. Overlap ends, twisting once. Fold ends down; press ends tightly
onto the bottom of U to secure pretzel shape.
Bring water and baking soda to a boil in a Dutch oven over high
heat, stirring occasionally.
Drop pretzels, two at a time, into the boiling water. Boil for 30
seconds, submerging pretzels in boiling water. Remove with a slotted
spatula; drain on paper towels. Transfer to prepared pans; brush with egg wash.
Bake for 10 minutes.
Meanwhile, combine parmesan and garlic powder in a small bowl.
Sprinkle each pretzel with about 1 tablespoon parmesan mixture.
Bake for 2-3 minutes longer or until pretzels are golden brown.
Serve warm with Warm Beer-Cheese Dip or mustard.
Warm Beer-Cheese Dip: Bring beer just to a boil in
a saucepan over medium heat. Reduce heat to low; simmer for 2 minutes.
Whisk in cream cheese and cayenne pepper until smooth.
Gradually stir in roasted red pepper jack until melted.
Serve warm with pretzels.
Yield: 12 pretzels | 2 cups dip
Recipe and photo credit (used with permission): Dairy Farmers of