This sauce may not be very flavorful, but when you add salt and pepper on you plate, it really pops. I used nutmeg as my non-salt spice, although I think the cream sauce needs salt, because it does lack flavor. I used more than what the recipe called for, for dill, because I like the flavor of dill.

The directions stating how to roll them out were sort of confusing so I'll try to clarify them. I first separated my dough into two balls. I then rolled one of the balls into a rectangle and then with a knife, I cut six long triangles out. I then took one of the triangles, rolled it out a little more and then started at the base of the triangle and rolled it to the left and then once it formed the typical "Crescent Side" I went to the other side and did the same. I then stopped and rolled the crescent straight. Basically, you just take your triangle of dough and roll it at the bottom, go to the left, and then go to the right, then go the center again. Then put the point side down on your baking sheet and let it rise again. Overall, the flavor was okay. They are very soft, which is what I like. I think I next time I'll cut the butter in half. It's too much for my taste.

Don't ommit the topping, they definitely need it!

They smell and taste exactly like the mall pretzels. Very good.