Submitted by George Borke

Ingredients
1 can (13.8 oz) Pillsbury refrigerated classic pizza crust
1 tablespoon baking soda
1 egg, beaten
Coarse salt, as desired
1 package (3 oz) cream cheese, softened
1 tablespoon powdered sugar
cup honey mustard
cup cubed prepared cheese product (from loaf)
2 tablespoons beer

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Directions

Heat oven to 375F. Spray large cooking sheet with cooking spray. Unroll dough;
reroll into long rope, stretching carefully to about 55 inches long.
To make pretzel shape, form dough into U shape. Twist ends together twice. Press
down dough where dough overlaps in an X. Pick ends up and fold over so they rest
over bottom on U shape, pressing ends to stick. Place pretzel on cooling rack placed
over waxed paper.
In small microwavable bowl, heat 1/2 cup water uncovered on High about 30 seconds
or until hot. Add baking soda; stir until dissolved. Brush pretzel with soda mixture. Let
stand at room temperature 5 minutes.
Brush pretzel with beaten egg; sprinkle with salt. Transfer to cookie sheet. Bake 18 to
20 minutes or until dark golden brown.
Meanwhile, make sauces: In small bowl, mix cream cheese and powdered sugar until
smooth. Cover until ready to serve. Place mustard in small bowl; cover until ready to
serve. In medium microwavable bowl, microwave cheese and beer uncovered on
High about 1 minute, stirring occasionally, until smooth. Cover until ready to serve.
Serve with hot pretzel.