Quick, Easy -N- Fast Soft Pesto Pretzels Recipe

1 can (11 oz.) refrigerated bread sticks
1 T. pesto, divided
1 egg white
2 t. grated Parmesan-Romano cheese blend

Preheat the oven to 375�F. Line a baking sheet with parchment paper or use an ungreased cookie sheet. Unroll the dough; separate into 12 bread sticks. With your finger, firmly press the dough to make an indentation lengthwise down center of each bread stick.

Spoon 1/4 teaspoon of pesto into each indentation. Fold the dough lengthwise over the pesto; press the edges to seal.

Twist and stretch each bread stick to form a 22-inch rope. Shape each rope into a pretzel; tuck the ends under and press to seal. Place the pretzels on the cookie sheet. Beat the egg white in a small bowl until foamy. Brush over the pretzels. Sprinkle with the cheese.

Bake for 12 to 18 minutes or until golden brown. Serve warm.

Makes 12 pretzels.

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