You know we love pops, pops, and more pops. And we’re not the only ones. This past Wednesday, March 28th, was actually Something on a Stick Day! How silly but awesome is that? So without further ado, we bring you the next culinary cuteness that is sure to sweep the nation: Pretzel Pops!

Ingredients: (makes 8 pops)

– 1 tube of Pillsbury crescent roll dough

– 1 bag of pretzel rods

– 1 egg

– fillings and toppings galore!

For fillings and toppings, we improvised based on what we already had in the kitchen, and we encourage you to do the same. For this round of pretzel pops, we used:

– cheese: parmesan, mozzarella, and cheddar

– herbs: chives and sage

– sun-dried tomatoes

– sweets: shredded coconut, cinnamon, brown sugar, maple walnuts, craisins

– cookie crumbs (specifically, Thin Mints!)

Now, let’s get to work. Preheat your oven to 375 degrees. Prep all of your fillings and toppings. For us, this meant chopping up craisins, crushing up maple walnuts, hammering away at Thin Mint crumbs, dicing up chives, and so on.

To prepare each pretzel, take the pre-cut dough triangle you’d use for one crescent roll. Cut off one small triangle so you’re left with a wide strip.

Press fillings into the strip and fold into a roll.

Roll a little bit so that everything stays together, and form your pretzel.

Next, grab that extra triangle of dough. Lay it down, and press a pretzel rod into it. Place your doughy pretzel on top. Use your fingers to connect the two pieces of dough. Brush the top of your pretzel with a light egg wash, and sprinkle with additional toppings. Place on a cookie sheet.

Repeat with all of your pretzels.

Now bake for about 12 minutes!

Take them out of the oven and marvel at the loveliness.

Let cool for 5-10 minutes before serving.

And there you have it… Pretzel Pops!

We created the following combinations.

– Thin Mints and Sprinkles

– Craisins and Maple Walnuts

– Cinnamon Sugar Coconut

– Sprinkles with Cinnamon

– Chives and Cheddar

– Parmesan, Sesame, and Sage

– Red Chili Pepper, Sun-dried Tomato, and Mozzarella

For sweet pretzels, we recommend serving with honey, nutella, creme fraiche, and fresh fruit. For savory ones, go for mustard, marinara sauce, hummus, and you can never go wrong with an herby aioli.

Now, go hang out on the tiniest balcony in the world and revel in your Pretzel Pops.

How will you get creative with cooking up Pretzel Pops? We’d love to see your creations. Send photos our way via email, Twitter, or Facebook.