1/2 cup milk
1/2 teaspoon ground nutmeg
3 tablespoons butter
1/2 cup sugar
1/4 cup chopped fresh strawberries
1/4 cup chopped green olives
In a large resealable plastic bag, combine milk, nutmeg, butter, sugar and 1/4 cup strawberries. Seal bag and shake to evenly coat.
Prepare pretzels according to package directions. Place about 24 coating pieces in each pocket of each pretzel. Slip pretzels into envelopes and tie with string. Warm pretzels slightly at room temperature. Cover and freeze for 1 to 3 hours or overnight.
Preheat oven to 375 degrees F (190 degrees C). Sew pretzels on the outside of two 9 inch round loaf pans (draining the milk by hand, if required). Place a small piece of sliced fruit or fruit cocktail (juice from wine) in each pocket for a "strawberry pocket" in the bottom of each pretzel. Fold pretzels into fruit funnel to form a second "fruit pocket".
Brush pretzels with milk mixture if desired.
Cut pretzels into squares. Serve warm.