Ham and Cheese Stuffed Pretzels

SERVINGS: 8 servings

INGREDIENTS

Cooking Spray
1 cup boiling water
4 teaspoons baking soda
2 (12-ounce) packages refrigerated pizza dough
2 tablespoons German mustard
1 (12-ounce) package HORMEL® CURE 81® Diced Ham
½ cup shredded Swiss cheese
1 egg
1 tablespoon water
Coarse salt

DIRECTIONS

1. Heat oven to 425°F. Line baking sheets with parchment paper; spray with cooking spray.
2. In large bowl, combine boiling water and baking soda; stir to dissolve.
3. Roll dough into 12x14-inch rectangle on lightly floured work surface. Using pizza cutter, cut dough lengthwise into 4 strips. Spread mustard, diced ham and cheese along the length of each strip. Stretch dough over filling; pinch to seal. Pick up short ends and gently stretch each dough rope to 24 inches. To make pretzel shape, form each rope into a "U" shape. Fold each end over to the opposite bottom of the "U" shape, making a pretzel shape. Press dough down where it overlaps in an "X" shape. Fold ends over so they lie under "U" shape. Press into place. Repeat with remaining dough strips.
4. Dip each pretzel, one at a time, into water-soda mixture. Remove with slotted spoon; place on rack. Let stand 5 minutes.
5. Beat together egg and 1 tablespoon water. Brush pretzels with egg mixture. Sprinkle with coarse salt. Carefully transfer to baking sheet. Bake 10 to 15 minutes or until firm and golden. Serves 8.