November 22, 2023

Mobile menu
Thaw TopKnots before handling and preheat oven to 425 degrees.
Place 1 Topknot in food a processor and pulse until crumbed.
Place Topknot crumbs on a baking sheet and bake for approximately 3 to 5 minutes or until brown. Let cool.
Place 2 TopKnots on a cutting board and cut into slices approximately 1/4 inch thick. Place slices on a baking sheet, brush pretzel slices with butter, and sprinkle some with 1 teaspoon Lemon Rosemary Pretzel Salt and some with 1 teaspoon Classic Pretzel Salt.
Bake for 6 to 8 minutes or until crisp.
Place remaining TopKnot on a separate baking sheet. Brush with butter and sprinkle with Lemon Rosemary Pretzel Salt.
Bake for 6 to 8 minutes. Use this TopKnot for the center presentation.
Mix cream cheese, garlic, sour cream, cheeses, and 1 teaspoon Lemon Rosemary Pretzel Salt in a bowl. Refrigerate for 1-2 hours.
Place pretzel crumbs on a plate. Take the cheese mixture out of the fridge and roll into a ball. Then, roll the cheese ball in the pretzel crumbs to evenly coat. Stud cheese ball with pomegranate seeds to your liking.
Place the salted TopKnot on a large platter and lay the cheese ball in the center. Surround the TopKnot with pretzel chips and veggies for dipping.
Sprinkle platter with remaining pomegranate seeds.
Enjoy!
Ingredients
Directions
Thaw TopKnots before handling and preheat oven to 425 degrees.
Place 1 Topknot in food a processor and pulse until crumbed.
Place Topknot crumbs on a baking sheet and bake for approximately 3 to 5 minutes or until brown. Let cool.
Place 2 TopKnots on a cutting board and cut into slices approximately 1/4 inch thick. Place slices on a baking sheet, brush pretzel slices with butter, and sprinkle some with 1 teaspoon Lemon Rosemary Pretzel Salt and some with 1 teaspoon Classic Pretzel Salt.
Bake for 6 to 8 minutes or until crisp.
Place remaining TopKnot on a separate baking sheet. Brush with butter and sprinkle with Lemon Rosemary Pretzel Salt.
Bake for 6 to 8 minutes. Use this TopKnot for the center presentation.
Mix cream cheese, garlic, sour cream, cheeses, and 1 teaspoon Lemon Rosemary Pretzel Salt in a bowl. Refrigerate for 1-2 hours.
Place pretzel crumbs on a plate. Take the cheese mixture out of the fridge and roll into a ball. Then, roll the cheese ball in the pretzel crumbs to evenly coat. Stud cheese ball with pomegranate seeds to your liking.
Place the salted TopKnot on a large platter and lay the cheese ball in the center. Surround the TopKnot with pretzel chips and veggies for dipping.
Sprinkle platter with remaining pomegranate seeds.
Enjoy!
Ingredients
Directions
Thaw TopKnots before handling and preheat oven to 425 degrees.
Place 1 Topknot in food a processor and pulse until crumbed.
Place Topknot crumbs on a baking sheet and bake for approximately 3 to 5 minutes or until brown. Let cool.
Place 2 TopKnots on a cutting board and cut into slices approximately 1/4 inch thick. Place slices on a baking sheet, brush pretzel slices with butter, and sprinkle some with 1 teaspoon Lemon Rosemary Pretzel Salt and some with 1 teaspoon Classic Pretzel Salt.
Bake for 6 to 8 minutes or until crisp.
Place remaining TopKnot on a separate baking sheet. Brush with butter and sprinkle with Lemon Rosemary Pretzel Salt.
Bake for 6 to 8 minutes. Use this TopKnot for the center presentation.
Mix cream cheese, garlic, sour cream, cheeses, and 1 teaspoon Lemon Rosemary Pretzel Salt in a bowl. Refrigerate for 1-2 hours.
Place pretzel crumbs on a plate. Take the cheese mixture out of the fridge and roll into a ball. Then, roll the cheese ball in the pretzel crumbs to evenly coat. Stud cheese ball with pomegranate seeds to your liking.
Place the salted TopKnot on a large platter and lay the cheese ball in the center. Surround the TopKnot with pretzel chips and veggies for dipping.
Sprinkle platter with remaining pomegranate seeds.
Enjoy!
Ingredients
Directions
November 22, 2023
November 20, 2023
November 20, 2023
November 20, 2023
November 16, 2023