Beer Cheese Brat Dip with Pretzel Bites

Ingredients

1

can (8 oz)  refrigerated crescent dinner rolls

3/4

cup water

1

teaspoon baking soda

1

teaspoon coarse salt

1

teaspoon vegetable oil

1/2

cup chopped onion

4

smoked fully cooked bratwurst, cut in 1/4-inch thick half-moons (about 9 oz)

1

package (8 oz) cream cheese, cubed and softened

1

cup shredded Cheddar cheese (4 oz)

1/4

cup lager style beer

1

tablespoon sliced green onion

Steps

• 1

  Heat oven to 375°F.
• 2

  Unroll dough, and separate into 4 rectangles. Press seams together to seal. Cut each rectangle into 4 long strips about 1x6 inches. Lightly roll each strip to form a rope, and twist each piece into a knot. Place on ungreased cookie sheet. In small cup, mix water and baking soda, stirring until dissolved. Brush each dough knot with water mixture; sprinkle with coarse salt. Discard remaining water mixture. Bake 10 to 12 minutes or until golden brown.
• 3

  Meanwhile, in 8-inch skillet, heat oil over medium heat. Add onion and cook 4 minutes, stirring occasionally. Add bratwurst; cook 4 to 5 minutes or until heated through. Carefully stir in cream cheese, Cheddar cheese and beer; pan will be full. Cook 2 to 3 minutes, stirring constantly, until cheeses are completely melted. Remove from heat; top with green onions, and serve with pretzel bites.