Mini Soft Pretzels and Dip

1 can (11 oz) Pillsbury® refrigerated breadsticks
1 egg, beaten
Kosher (coarse) salt, if desired
1 jar (5 oz) pasteurized process cheese spread with bacon
2 tablespoons milk



1. Heat oven to 375°F. Unroll dough; separate into 12 breadsticks. Cut each in half lengthwise. Roll each breadstick lightly to form 10-inch-long rope.
2. To shape each pretzel, shape rope into a circle, overlapping dough about 2 inches from each end, leaving ends free. Take 1 end in each hand; twist once at point where dough overlaps. Lift ends over opposite side of circle. Place 1 inch apart on ungreased cookie sheet. Brush each with beaten egg; sprinkle with salt.
3. Bake 13 to 15 minutes or until golden brown. Meanwhile, in small microwavable bowl, mix cheese spread and milk. Microwave on High 1 minute, stirring once halfway through cooking, until melted and hot.
4. Remove pretzels from cookie sheet. Serve warm pretzels with warm cheese dip.