Ingredients: 1 Package Turnbuckle Soft Pretzel Sticks 1 Lb ribeye steak, trimmed and very thinly sliced 1 Tbsp cooking oil of choice 1/4 Tsp sea salt 1/4 Tsp black pepper 1/2 Large sweet onion, diced 6 Slices provolone cheese 2 Tbsp unsalted butter 1 Garlic clove, pressed Chopped parsley, for garnish Directions: Preheat oven to 425 degrees. Cut a "V" shape out of the tops of thawed turnbuckles, similar to a sub bun. In a small bowl, stir together softened butter and garlic. Spread mixture onto the insides of the precut turnbuckles. Toast in the oven for 3-5 minutes. Heat 1 tablespoon of oil in a pan, add diced onions and sauté until caramelized. Add 1 tablespoon of oil to the pan and turn to high heat. Spread the steak in an even layer on top of the onions. Let brown for a 3 minutes, then flip and add seasonings. Lay cheese on top of the steak and onions until melted. Fold cheese into steak and onions. Use a spatula to portion out the cheesy beef into each soft pretzel bun. Garnish with parsley. Serve warm and enjoy!

Ingredients:  6 Turnbuckle Soft Pretzel Sticks Melted butter Crème fraîche 1 (4 oz.) Package of thinly sliced smoked salmon Salmon roe Fresh dill sprigs   Directions:  Preheat the oven to 425 degrees.  Slice the pretzels into thin slices. Butter and bake til crisp.  Spoon 1 rounded teaspoon of crème fraîche on top of each crisp. Top with smoked salmon. Garnish with salmon roe and dill sprigs.  Serve and enjoy!