Save Recipe Print
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:

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

No-Bake Chocolate-Pretzel-Peanut Butter Squares

Recipe courtesy of Trisha Yearwood

Farfalle Pasta with Beet Vinaigrette and Parsley Pesto

Recipe courtesy of Alex Guarnaschelli

Pesto Pretzels

Recipe courtesy of Guy Fieri

Pretzels

Recipe courtesy of Scott Leibfried

Pretzels

Recipe courtesy of Snake River Brewing Co.

Pretzels

Recipe courtesy of Snake River Brewing Co.

Pesto

Recipe courtesy of Food Network Kitchen

Pesto

Recipe courtesy of Ina Garten

Pesto

Recipe courtesy of David Rosengarten

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.