Parmesan Pretzel Rods Recipe

2 1 1
Parmesan Pretzel Rods Recipe
Parmesan Pretzel Rods Recipe photo by Taste of Home
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Parmesan Pretzel Rods Recipe

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2 1 1
Publisher Photo
For the snack fans on your gift list, these cheesy pretzels are terrific. The coated rods get great flavor from garlic powder, oregano and cayenne.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + cooling

Ingredients

  • 1 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 6 tablespoons butter, cubed
  • 1/4 cup olive oil
  • 1 package (12 ounces) pretzel rods

Directions

In a small bowl, combine the cheese, garlic powder, oregano and cayenne; set aside. In a small saucepan, heat butter and oil until butter is melted. Coat two-thirds of each pretzel rod with butter mixture, then roll in cheese mixture. Reheat butter mixture if needed.
Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 275° for 20-25 minutes or until golden brown, turning once. Cool. Store in an airtight container. Yield: about 2-1/2 dozen.
Originally published as Parmesan Pretzel Rods in Country Woman Christmas Annual 2007, p60

Nutritional Facts

2 each: 173 calories, 10g fat (4g saturated fat), 16mg cholesterol, 384mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 4g protein.

  • 1 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 6 tablespoons butter, cubed
  • 1/4 cup olive oil
  • 1 package (12 ounces) pretzel rods
  1. In a small bowl, combine the cheese, garlic powder, oregano and cayenne; set aside. In a small saucepan, heat butter and oil until butter is melted. Coat two-thirds of each pretzel rod with butter mixture, then roll in cheese mixture. Reheat butter mixture if needed.
  2. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 275° for 20-25 minutes or until golden brown, turning once. Cool. Store in an airtight container. Yield: about 2-1/2 dozen.
Originally published as Parmesan Pretzel Rods in Country Woman Christmas Annual 2007, p60

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urbanfarmgirl User ID: 6163738 147754
Reviewed Dec. 10, 2011

"Although this recipe was extremely easy we didn't really care for them all that much. I guess we are just not big fans of Parmesan cheese."

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