Instructions: Preheat oven to 425 F. For mini pretzels, unroll pizza crust onto flat side of 12" x 12" cutting board. Using pizza cutter, cut dough lengthwise into eighteen 1/2" wide strips. Form each strip into pretzel shape. Place on 15" round baking stone. In small bowl, combine egg and salt, brush onto dough using pastry brush. Sprinkle with seeds. Bake 10 - 12 minutes or until golden brown. Remove immediately to nonstick cooling rack.

For honey-mustard dip, whisk together all dip ingredients in 1 quart batter bowl with whisk until well blended. Serve with warm pretzels.

Yields 18 mini pretzels and 1 cup dip.

*Coarse salt may be substituted for seeds if desired.

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