Ingredients
1
can (10.2 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (5 Count)
3
tablespoons baking soda
2
teaspoons butter, melted
1/4
lb sliced pastrami (from deli), finely chopped
1/4
cup red tart cherry preserves
1/4
teaspoon chili powder
5
tablespoons honey mustard
Preparation
Heat oven to 425°F. Line large cookie sheet with Parchment Paper. In 10-inch skillet, heat 3 cups water to boiling over high heat.
Meanwhile, separate dough into 5 biscuits; cut each biscuit evenly into 3 wedges. Roll each wedge into 6-inch rope; tie in knot. Add baking soda to boiling water; reduce heat to medium. Carefully place 5 biscuit knots into boiling water; cook 15 seconds on each side. Using slotted spoon to drain excess water, transfer biscuit knots to cookie sheet, placing 1 inch apart. Repeat with remaining biscuit knots. Lightly sprinkle biscuit knots with kosher salt.
Bake 11 to 15 minutes or until deep golden brown. Brush tops with butter; cool 10 minutes. Meanwhile, in small bowl, mix pastrami, preserves and chili powder.
Cut each warm pretzel bite in half horizontally. Spread 1/2 teaspoon mustard on each cut side. Spoon 1 tablespoon pastrami mixture on bottom half of each pretzel bite. Top with pretzel bite top; secure with toothpick.
