Ingredients
- 1 Pack TopKnot Signature XL Soft Pretzels
- 1 Package Classic Pretzel Salt
- 1 Package Lemon Rosemary Pretzel Salt
- 1 Tablespoon butter, melted
- 8 Ounces softened cream cheese
- 1 Teaspoon minced garlic
- ¼ Cup sour cream
- ¼ Cup parmesan cheese
- ¼ Cup shredded mozzarella cheese
- Seeds of one pomegranate
- Assorted veggies
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!