Save Recipe Print

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:

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Pasta, Pesto, and Peas

Recipe courtesy of Ina Garten

Tomatoes Roasted with Pesto

Recipe courtesy of Ina Garten

Savory Breakfast Casserole with a Trio of Toppings: Mushroom and Onion Jam, Tomato and Pesto and Avocado Black Bean Salsa

Recipe courtesy of Sandra Lee

Pesto Pretzels

Recipe courtesy of Guy Fieri

Pretzels

Recipe courtesy of Snake River Brewing Co.

Pretzels

Recipe courtesy of Snake River Brewing Co.

Pretzels

Recipe courtesy of Scott Leibfried

Pesto

Recipe courtesy of David Rosengarten

Pesto

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword