Cheese Filled Salted Beer Pretzel Croissants

A quick, easy, and delicious snack!

- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 1/2 cup shredded Cheddar cheese (2 oz)
- 1 egg
- 1 bottle (12 oz) stout or porter beer
- 1 tablespoon baking soda
- sea salt (or kosher)

Turn on your oven and heat to 375°F.

Spray cookie sheet with cooking spray or line with cooking parchment paper.

Separate crescent dough into 8 triangles.

Place 1 tablespoon cheese (or more if you'd like) on wide end of each triangle.

Roll up the dough and make sure the cheese is tucked in.

In a bowl, beat egg and a splash (~2 tablespoons) of the beer with whisk until blended.

In a deep microwave-safe bowl, microwave remaining beer uncovered on High for 1 minute 30 seconds or until hot.

Slowly add baking soda and stir until dissolved.  Do it slowly because it will bubble up fast!

Soak each crescent, one at a time, in the beer mixture for 15 seconds.

Remove with a slotted spoon and place on a cooling rack.

Let stand, at room temperature about 5 minutes.

Brush crescents with egg mixture, and transfer to cookie sheet.

Sprinkle the crescents with as much salt as you like.

Bake 10-12 minutes or until tops are deep golden brown.

Eat them while they are hot!