Cheesy Pretzel Knots

A very yummy combination all in a tiny knot.


  •     1 can Pillsbury® refrigerated classic pizza crust
  •     1 block (8 oz) Cheddar cheese, cut into 10 to 15 cubes
  •     8 oz bacon, crisply cooked, crumbled
  •     1 tablespoon olive oil or reserved bacon drippings
  •     1 tablespoon coarse sea salt
  •     Old El Paso® Thick ‘n Chunky salsa and/or queso dip, if desired


  • Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  • Unroll dough onto cutting board. Cut out 10 to 15 (5×3-inch) strips. Place 1 cheese cube in center of each strip; sprinkle each with bacon. Wrap dough around cheese and bacon to resemble knot; pinch dough to seal tightly. Place on cookie sheet. Brush each knot with olive oil. Sprinkle tops with salt for a pretzel flavor.
  • Bake about 15 minutes or until light golden brown.
  • Serve warm and gooey with salsa for dipping.

For extra flavor, sprinkle some garlic salt on the knots before baking.