Oktoberfest Brat and Sauerkraut-Filled Pretzels


2 cooked bratwurst (from 14-oz package), finely chopped
1/2 cup sauerkraut, squeezed dry, chopped
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1/4 cup baking soda
1 egg
1 tablespoon water
1/2 teaspoon caraway seed
Mustard, as desired


Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
In small bowl, mix bratwurst and sauerkraut; set aside. Unroll dough onto lightly floured surface; roll into 14x12-inch rectangle. Using pizza cutter, cut dough lengthwise into 4 strips.
Spoon about 1/4 cup of the bratwurst mixture onto long edge of each dough strip. Stretch dough over bratwurst filling; brush edges with water, and pinch to seal. Pick up ends of filled dough and stretch to make 24-inch rope.
To make pretzel shape, form each rope into U shape. Twist ends twice. Press down where dough overlaps in an "X" to hold shape. Pick up ends and fold over so they rest over bottom of U shape.

In medium microwavable bowl, microwave 2 cups water uncovered on High about 2 minutes or until hot. Add baking soda; stir until dissolved. Dip each pretzel, 1 at a time, into water mixture. Immediately remove from water with large pancake turner; let stand about 5 minutes. In small bowl, beat egg and 1 tablespoon water with whisk; brush pretzels with egg mixture.

Place pretzels on cookie sheet; sprinkle with caraway seed. Bake 11 to 15 minutes or until tops of pretzels are dark golden brown. Serve with mustard.

Recipe shared from: /www.bettycrocker.com