This 30 minute meal is packed with flavor, and is fun to make! My sweet boy can be a bit of a picky eater but these pretzel roll sandwiches are on his list of “Please make this again Mom!”
Maybe it’s the sandwich, or the mustard dip, or that making these rolls are a little like a science experiment! Whatever the case, this is now on our dinner menu and it’s great because you can use different meats, cheese, and vegetables!
We are on are our way to track practice and these pretzel roll sandwiches with mustard dip are the perfect bite to fill my family before running off to our next activity! I added some fresh spinach on top to get in those greens and rounded this great sandwich off with a side of french fries!
The secret ingredient behind these great tasting pretzel rolls is baking soda and it fizzles in boiling water waiting to create the bread into puffy dough! This pretzel roll making is a great kids in the kitchen activity! Cool off the rolls and then add in the makings of a sandwich and there you have it-one great 30 minute meal!
Pretzel Roll Sandwiches With Mustard Dip
Ingredients
- 1 tube grande biscuits 8 count
- 10 cups water
- 4 Tablespoons baking soda
- 8 slices cold cut ham or turkey
- 8 slices provolone cheese
- ½ cup baby spinach
- ½ red pepper-sliced
- kosher/sea salt
- 2 Tablespoons butter-melted
- For The Mustard Dip:
- ¼ cup yellow mustard
- ¼ cup honey
- ¼ cup mayonnaise
- 2 Tablespoons brown sugar
- 1 teaspoon fresh ground black pepper
Instructions
- Preheat Oven to 400F
- Let’s create these great pretzel rolls:
- In a dutch oven or a deep pot boil 10 cups of water.
- For large pretzel rolls leave biscuits at their original size, for smaller rolls cut biscuits in half.
- Roll biscuits into round balls. Using a butter knife score the top gently.
- Drop 1 Tablespoon baking soda into the water and quickly drop in the biscuit.
- Only do 1 big biscuit or 2 smaller biscuits each time.
- Let boil for 20 seconds.
- Take out of boiling water with a slotted spoon, shake off excess water and place on a greased cookie sheet.
- Repeat these steps with all the biscuits including adding 1 Tablespoon of baking soda to the water each time!
- Bake at 400F for 15-20 minutes (a little longer with the bigger ones) until golden brown on top!
- Brush each roll with melted butter and sprinkle on kosher/ sea salt, or leave plain.
- Let’s build the sandwich:
- When the rolls have cooled, slice open and place some meat, cheese, pepper, spinach and spread on the mustard dip!
- Serve with extra mustard dip and french fries! Enjoy this 30 minute meal!
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