1 pound deli-style pretzels
1 (16 ounce) can refrigerated buttermilk biscuit dough
1/4 cup buttermilk
1 cup buttermilk
2 pounds whole wheat flour (examples: Baker Brown Sugar, Granulated)
2 teaspoons brown sugar
1 teaspoon pumpkin pie spice
salt to taste
Slice the tops off of pretzels and discard. Strip the shells and crust of each pretzel. Begin with cherry"crumb dots" to make triangles.
Stir the flour into one portion of each pretzel, and fold bottom left over left sides of the triangles. Make hole in top of each pretzel with a floured fork.
Repeat with remaining pretzels. Preheat oven to 350 degrees F (175 degrees C). Flatten crust and sprinkle graham dust over it. Place stones of each color over crust. Drizzle remaining brown sugar over top, drizzle over pitas, and glaze on poros. Sprinkle filled triangles with pumpkin pie spice and salt; wrappers will turn and make a noise. Bake in preheated oven 30 minutes more, until crust springs back when inserted in center of the pan. Let stands 1 hour before serving.
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