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Artichoke Dip Stuffed Pretzels Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8-10 pretzels
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Artichoke Dip Stuffed Pretzels are a savory and cheesy snack featuring a delicious mixture of artichokes, garlic, spinach, and Parmesan cheese stuffed inside soft pretzel dough, then baked to golden perfection. This recipe combines the tangy flavors of artichoke dip with the irresistible appeal of warm, homemade pretzels, making it a perfect appetizer or party treat.

Ingredients

Cheese

  • 12 oz. Galbani® Mozzarella cheese
  • 1/2 cup Galbani® Parmesan cheese, grated

Dough & Seasonings

  • 1 refrigerated thin pizza crust
  • coarse salt, for sprinkling
  • 1 egg (for egg wash)

Artichoke Dip Mixture

  • 1 can artichokes, well drained and chopped
  • 1 tsp. minced garlic
  • 1 tsp. crushed red pepper flakes
  • 1 cup fresh spinach, finely chopped
  • 3 Tbsp. Mayonnaise

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the pretzels.
  2. Prepare Dip Mixture: Drain and chop the artichokes, then place them in a mixing bowl. Finely chop the spinach and add it to the bowl. Mix in the minced garlic, crushed red pepper flakes, mayonnaise, and grated Parmesan cheese until everything is well combined. Set this mixture aside.
  3. Prepare Cheese: Slice the mozzarella cheese into thin slices, then cut each slice in half to create smaller pieces suitable for stuffing.
  4. Prepare Dough: Lightly flour your work surface and roll out the refrigerated thin pizza crust using a rolling pin until it is about 1/4 inch thick. Using a knife or pizza cutter, slice the dough into 1 1/2 inch wide strips.
  5. Assemble Pretzels: Spoon approximately 1 tablespoon of the artichoke mixture evenly along the center of each dough strip. Then, tear the pieces of mozzarella cheese and place them evenly over the artichoke mixture along the entire length of the strip.
  6. Shape Pretzels: Fold each dough strip over the filling and pinch the edges together tightly to seal. Gently roll each stuffed strip into a cylinder and then twist or form it into a traditional pretzel shape.
  7. Prepare for Baking: Brush each pretzel with the egg wash to promote browning, then sprinkle with coarse salt to add flavor and texture. Place the pretzels on a baking sheet lined with parchment or a non-stick surface.
  8. Bake: Bake the pretzels in the preheated oven for 20 minutes or until they turn golden brown and cooked through.
  9. Cool: Remove the pretzels from the oven and allow them to cool for 5 minutes before serving to let the cheese settle and to avoid burns.

Notes

  • Make sure to drain the artichokes very well to avoid soggy pretzels.
  • You can substitute spinach with kale or omit it if preferred.
  • Use an egg wash to achieve a shiny, golden crust on the pretzels.
  • Allow pretzels to cool slightly before eating as the cheese filling will be very hot.
  • Serve with marinara sauce or ranch dressing for an extra dip option.

Find it online: https://slsrecipes.com/artichoke-dip-stuffed-pretzels-recipe/