Salted Beer Pretzel Crescents

 

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1/2

cup shredded Cheddar cheese (2 oz)

1

egg

1

bottle (12 oz) stout beer

1/4

cup baking soda

1

teaspoon coarse (kosher or sea) salt

• 1 Heat oven to 375°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.
• 2 Separate crescent dough into 8 triangles. Place 1 tablespoon cheese on wide end of each triangle. Roll up, starting at shortest side, rolling to opposite point.
• 3 In small bowl, beat egg and 1 tablespoon of the beer with whisk until blended; set aside.
• 4 In large microwavable bowl, microwave remaining beer uncovered on High 1 minute 30 seconds or until hot. Slowly add baking soda; stir until dissolved. Dip each crescent, one at a time, into beer mixture. Remove with large pancake turner or slotted spoon; place on cooling rack. Let stand, at room temperature about 5 minutes.
• 5 Brush crescents with egg mixture, and sprinkle with coarse salt. Carefully transfer to cookie sheet. Curve ends of each into crescent shapes. Bake 10 to 12 minutes or until tops are deep golden brown.