Pretzel Ring with Cream Cheese Mustard Dip in a cast-iron skillet
Pretzel Ring With Cream Cheese Mustard Dip
This Pretzel Ring with Cream Cheese Mustard Dip is the ultimate appetizer for your next party or game day! The pretzels are made from frozen dinner rolls and the cheesy mustard dip only has 4 ingredients. This pretzel dipping sauce is so decadent and delicious and seriously easy to make...I promise. The hardest part is waiting for the rolls to rise and for the cheese to cool off enough to eat! This appetizer will make the perfect addition to your Game Day or Super Bowl celebration. No one but you will know how easy it was to make this impressive app!
pretzel being dipped in cream cheese mustard dip
pretzel ring and cream cheese mustard dip before baking
- 18 pretzels
- Prep time: 20 Minutes|Cook time: 40 Minutes|Total time: 1 Hours
- Remove 10 frozen rolls from the package and place on a baking sheet with wax paper or parchment paper that has been sprayed with non-stick spray to thaw and rise for 3 hours. I put mine in the cold oven with the door closed. Give them plenty of room to rise and expand.
- After 3 hours, preheat your oven to 350°. Cut each ball of dough in half and make two small balls. Cut a shallow "x" on top of each ball.
- Bring the water and baking soda to a boil in a small saucepan (you are using a small saucepan so that the rolls will float and have room to flip). Add 4-5 balls and cook for 1 minute, gently rotating halfway through. Use a slotted spoon to remove each ball and set them on a rack to drain (I used a cooling rack on top of a baking sheet). Continue until you have cooked all of the balls in the baking soda mixture.
- Take each dough ball and place them around the edge of your cast-iron skillet. Beat the egg to make a quick egg wash and brush it on top of the dough balls. Sprinkle with the coarse salt.
Cream Cheese Dip
- Place the cream cheese, Monterey jack cheese, cream, and salt into a large mixing bowl. Mix everything on the lowest speed of your hand mixer or by hand with your whisk and some elbow grease.
- Pour the cheese mixture in the middle of the dough balls in your skillet. Bake in the oven for 32-35 minutes.
- Once the pretzels are nice and brown and the cheese is bubbly, remove the skillet from the oven and add a ring of the stone-ground mustard on top of the cheese next to the pretzels. Be careful, it's HOT! Serve immediately and enjoy!
- My cast-iron skillet is 10″ and I could fit 18 pretzels or 9 rolls.
- If you don't have a cast-iron pan, you can use an oven-safe casserole dish or pie pan. You may need to adjust the cooking time a little, just make sure the pretzels cook all the way!
Want more details about this and other recipes? Check out more here!Go