1 (8 oz.) can refrigerator crescent rolls
1 egg, beaten
Coarse salt
Prepared mustard

Preheat oven to 375 degrees. Separate roll dough into rectangles. Seal perforations. Cut each rectangle into 4 strips; shape each strip into 15 inch rope. Shape each into pretzel on ungreased baking sheet. Brush with beaten egg; sprinkle with salt. Bake for 8 to 12 minutes or until golden brown. Serve hot with mustard. Yield: 16 pretzels.