Jalapeño Pretzel Poppers

Ingredients:

• 2 cans flaky biscuit dough
• 7-10 jalapenos, cored and chopped into 1/2" - 1" rings
• 5 blocks variety of cheese, cubed (I used cheddar, pepper jack, Monterey jack, colby jack and mozzarella)
• 1 egg + 1 tablespoon water, whisked
• 1/4 cup baking soda
• sea salt, for topping pretzels
• mustard, for serving

Here's How:

1. Preheat the oven to 425 F. Bring a large pot of water to a boil and add the baking soda. Open the biscuits and split each in half by gently pulling apart the layers.
2. Place a jalapeno ring in the center of a piece of dough. Press a cube of cheese into the center then wrap the whole thing tightly, pinching together the seams and rolling into a ball shape. Repeat with the remaining jalapeno rings and cheese cubes, adding or removing the jalapeno as desired.
3. Drop the rolled balls of dough into the boiling water. Boil for 3-5 minutes, until the dough is puffed and just beginning to firm up. Remove from the water with a slotted spoon.
4. Place the boiled dough on a greased baking sheet. Brush each dough ball with the eggwash then sprinkle sea salt onto the tops as desired. Place the pretzels into the preheated oven and bake for 18-20 minutes, until the pretzels are golden brown and cooked through. Let rest for 2-3 minutes on the baking sheet before transferring to a serving platter. Serve with mustard and enjoy!