Recipes / Meat

Cabanossi Pretzels

Recipe by Good Looking Cooking

I found this recipe in a 1989 Australian Womens Weekly . Looks and tastes great.Fingerfood that is best made a day ahead or can be frozen, uncooked for 2 months, leaving you with very little to do but pop them in the oven before serving. You can use cabana or the thinner cabanossi.

READY IN: 30mins
SERVES: 10
YIELD: 40 pretzels
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Spread half the tomato paste over one sheet of pastry.
  • Sprinkle with half the parmesan cheese and.
  • half the oregano.
  • Place one stick of cabanossi along one long edge of pastry and.
  • place another stick of cabana along opposite edge.
  • Roll up pastry from both edges towards centre.
  • Repeat with other pastry sheet and remaining ingredients.
  • Cover and refrigerate for 2 hours.
  • Cut rolls into 1cm wide slices, place on lightly greased oven trays.
  • Bake in moderate oven for about 15 minutes, or until crisp and golden brown.
  • Serve warm or cold.

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