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Beer Cheese Brat Dip with Pretzel Bites Recipe
Ingredients
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- 3/4 cup water
- 1 teaspoon baking soda
- 1 teaspoon coarse salt
- 1 teaspoon vegetable oil
- 1/2 cup chopped onion
- 4 smoked fully cooked bratwurst, cut in 1/4-inch thick half-moons (about 9 oz)
- 1 package (8 oz) cream cheese, cubed and softened
- 1 cup shredded Cheddar cheese (4 oz)
- 1/4 cup lager style beer
- 1 tablespoon sliced green onion
| PREP TIME 40m |
COOK TIME 12m |
TOTAL TIME 52m |
YIELD 8 servings |
|---|
Instructions
- Heat oven to 375°F.
- Unroll dough, and separate into 4 rectangles. Press seams together to seal. Cut each rectangle into 4 long strips about 1x6 inches.
- Lightly roll each strip to form a rope, and twist each piece into a knot. Place on ungreased cookie sheet. In small cup, mix water and baking soda, stirring until dissolved.
- Brush each dough knot with water mixture; sprinkle with coarse salt. Discard remaining water mixture. Bake 10 to 12 minutes or until golden brown.
- Meanwhile, in 8-inch skillet, heat oil over medium heat. Add onion and cook 4 minutes, stirring occasionally. Add bratwurst; cook 4 to 5 minutes or until heated through. Carefully stir in cream cheese, Cheddar cheese and beer; pan will be full.
- Cook 2 to 3 minutes, stirring constantly, until cheeses are completely melted. Remove from heat; top with green onions, and serve with pretzel bites.
A recipe from table spoon
2018-10-22
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