Salted Beer Pretzel Pigskin Bites

• Meat

  • 24 Cocktail-size smoked link sausages

• Refrigerated

  • 1 Egg

• Condiments

  • 1 Mustard, yellow

• Baking & Spices

  • 1/8 tsp Kosher or sea salt, coarse
  • 1/4 cup Baking soda

• Bread & Baked Goods

  • 1 can Pillsbury crescent dinner rolls, Refrigerated

• Beer, Wine & Liquor

  • 1 can Pilsner beer

Found on pillsbury.com

Description

Ingredients

• 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
• 24 cocktail-size smoked link sausages (from 14-oz package)
• 1 egg
• 1 can or bottle (12 oz) Pilsner beer
• 1/4 cup baking soda
• 1/8 teaspoon coarse (kosher or sea) salt
• Yellow mustard, from a squeeze bottle

Directions

• 1 Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
• 2 Separate crescent dough into 8 triangles. Cut each triangle lengthwise into 3 narrow triangles. Place 1 sausage on shortest side of each triangle. Roll up, rolling to opposite point.
• 3 In small bowl, beat egg and 1 tablespoon of the beer with whisk until thoroughly blended; set aside.
• 4 In large microwavable bowl, microwave remaining beer uncovered on High 1 minute 45 seconds or until hot. Slowly add baking soda, stirring until baking soda is completely dissolved. Using metal tongs, dip each rolled crescent, one at a time, into beer and baking soda mixture. Remove, and place on cooling rack. Let stand at room temperature about 5 minutes.
• 5 Brush crescents with beer and egg mixture, and sprinkle with coarse salt. Carefully place on cookie sheet. Bake 12 to 15 minutes or until tops are deep golden brown. Cool 2 minutes. On each, squeeze 1 line of mustard crosswise and 3 lines lengthwise to make laces of football. Serve warm.

Nutrition