Biscuit pretzel bites with dipping sauce make a good ‘game day’ snack
Made and reviewed
by CHARLOTTE ANGELL
Rated by JON ANGELL For The Advocate
Jon’s critique:
This is a good one for “game day” or other social gatherings. They tasted really good and plated up with an enticing look about them. I wasn’t a fan of the cheese dip like the CA test kitchen cook was, my preference was easily with the mustard sauce. The bite size make them a hand snack or appetizer.
As far as left overs are concerned, I’ll admit that the following day I grabbed a couple cold out of the fridge that ate just fine.
Biscuit Pretzel Bites with
Cocktail Wieners, Nacho Cheese
and Mustard Dipping Sauce
Foodnet.work.com
Biscuit Pretzel Bites
Two 16-ounce cans refrigerated biscuit dough
Two 14-ounce packages smoked cocktail sausages
½ cup baking soda
1 egg, lightly beaten
Pretzel salt, for topping
Nacho Cheese Dipping sauce
6 ounces shredded yellow American cheese (1 ½ cups)
6 ounces shredded mild yellow cheddar (1 ½ cups)
1 Tablespoon cornstarch
½ teaspoon ground cayenne, or to taste
One 12-ounce can evaporated milk
Note: This makes a lot of cheese sauce
Mustard Sauce
6 tablespoons grainy Dijon mustard
2 tablespoons honey
1 tablespoon hot sauce
1 tablespoon red wine vinegar
Preheat the oven to 400 degrees. Line 2 rimmed baking sheets with parchment.
Separate each biscuit into individual biscuits. Cut each biscuit into quarters. Press 1 piece of biscuit dough into about a 1-by-3 inch strip.
Place 1 smoked cocktail sausage in the center of the dough strip, then roll tightly and pinch the edges of the dough to seal.
Place on one of the prepared baking sheets. Repeat with remaining dough and sausages.
Meanwhile, heat 6 cups water in a large saucepan over medium-high heat until rapidly simmering.
Stir in the baking soda, slowly, until dissolved, it will fizz aggressively when it is first added, then die down quickly.
Lower 2 to 3 of the wrapped cocktail sausages into the simmering water. Simmer until the dough just starts to puff slightly and the bites float, 10 to 15 seconds.
Remove with a slotted spoon and let the excess water drain, then return to the prepared baking sheets, leaving about 1 inch of space between each piece. Repeat with the remaining wrapped cocktail sausages.
Brush the bites all over with the beaten egg, then sprinkle with pretzel salt. Bake until the sausages are warmed through and the biscuit dough is a deep golden brown and cooked through, 20 to 25 minutes.
For the nacho cheese dipping sauce: Meanwhile, combine the cheeses in a medium saucepan and sprinkle with the cornstarch and cayenne. Toss the cheese until coated in the cornstarch mixture. Add the evaporated milk and set the pan over medium-low heat. Cook, whisking often, until the cheese is melted and the sauce is smooth and hot, 3 to 4 minutes. Add more cayenne if desired. Cover and keep warm until ready to serve.
Mustard dipping sauce: In a medium bowl, whisk the mustard, honey, hot sauce and vinegar with a splash of warm water. Taste for seasoning, set aside.
Serve the bites with the nacho cheese sauce and the mustard sauce.