Level:
None

Directions

Spread about 2 1/2 tablespoons softened cream cheese across the middle of the dough; fold the bottom third of the dough over. Spread another 2 1/2 tablespoons cream cheese and 2 tablespoons pesto over the folded part, then fold the top third of the dough over the filling. Roll out again, cut into strips and twist into pretzels. Brush with beaten egg and sprinkle with coarse sea salt and dried basil; bake.

Photograph by Victor Schrager

Categories:

IDEAS YOU'LL LOVE

Homemade Soft Pretzels

Recipe courtesy of Alton Brown

Pretzel Turtles

Recipe courtesy of Ree Drummond

Vanilla-Bourbon Milkshakes with Spicy Chocolate-Dipped Pretzel Rods

Recipe courtesy of Eddie Jackson

Pesto

Recipe courtesy of Ina Garten

Pasta, Pesto, and Peas

Recipe courtesy of Ina Garten

Basil Pesto

Recipe courtesy of Food Network Kitchen

Almost-Famous Soft Pretzels

Recipe courtesy of Food Network Kitchen

No-Bake Chocolate-Pretzel-Peanut Butter Squares

Recipe courtesy of Trisha Yearwood

Tomato, Mozzarella and Pesto Sandwiches

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking