Pretzel Pigs in a Blanket

Prep Steps

• 1 large egg {do:whisk}
• 1 cup cheddar cheese {do:shred}

Wrap the Pigs

Preheat the oven to 400°F. On a lightly floured surface, roll into a 10x15-inch rectangle...

• 1 sheet (8 oz) crescent dough

Cut the dough into 1x3-inch strips, then open...

• 1 package (13 oz) cocktail sausages

Roll each sausage up in a strip of dough.

Pretzel Bath

In a medium saucepan, bring to a boil...

• 6 cups water

Carefully sprinkle in, since it will foam up...

• 1/3 cup baking soda

Drop the wrapped sausages into the boiling water a few at a time for 15–20 seconds, then lift them out with a slotted spoon onto a baking sheet.

Bake

Brush each one with...

• 1 large egg, whisked

Sprinkle with...

• 1 tbsp coarse kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}

Bake 12–15 minutes, until golden brown.

Beer Cheese Dip

In a saucepan over medium heat, melt together to form a roux...

• 2 tbsp butter
• 2 tbsp all-purpose flour

After about 30 seconds, whisk in...

• 3/4 cup light beer
• 1/4 cup milk
• 2 oz cream cheese
• 1 tsp dijon mustard
• 1/4 tsp kosher salt
• 1/8 tsp black pepper

Whisk until the cream cheese has fully melted.

Remove from the heat and whisk in until smooth...

• 1 cup cheddar cheese, shredded

Serve the warm dip with the pretzel pigs.