- 1 can (11 ounce) Pillsbury refrigerated original breadsticks
- 1 egg white, slightly beaten
- 2 Tablespoons Italian seasoning
- 2 Tablespoons coarse sea salt
- 2 Tablespoons grated Parmesan cheese
- 1/4 Cup yellow mustard
- 4 drops blue food color
Heat oven to 375 degrees. Line cookie sheet with cooking parchment paper, or lightly spray cookie sheet with cooking spray.
Unroll dough on work surface; separate into 12 breadsticks. Roll and stretch each breadstick into 12-inch rope. Reserve 2 ropes for making shamrock stems. Pinch ends of 1 remaining rope together in center of rope to form 2 circles; repeat with remaining 9 ropes. Pinch 2 formed ropes together to make shamrock shape. Repeat to make total of 5 shamrocks.
Cut reserved ropes into 5 total pieces, stretching as necessary to make all equal in size. Press 1 piece in base of each shamrock-shaped pretzel to make stem of shamrock. Place on cookie sheet. Brush with egg white. Top with Italian seasoning, salt and cheese.
Bake 12 to 14 minutes or until golden brown.
Meanwhile, in small bowl, mix mustard and food color. Serve as dip with pretzels.