Artichoke Dip Stuffed Pretzels Recipe
Introduction
These Artichoke Dip Stuffed Pretzels combine the comforting flavors of creamy artichoke dip with the fun, chewy texture of soft pretzels. Perfect for a snack or appetizer, they offer a delightful twist on traditional pretzels that’s sure to impress family and friends.
Ingredients
- 12 oz. Galbani® Mozzarella
- 1/2 cup Galbani® Parmesan cheese, grated
- 1 refrigerated thin pizza crust
- 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
- 1 egg, for egg wash
- Coarse salt
Instructions
- Step 1: Preheat your oven to 425 degrees Fahrenheit.
- Step 2: Prepare the artichoke dip by combining the drained, chopped artichokes, finely chopped spinach, minced garlic, crushed red pepper flakes, mayonnaise, and grated Parmesan cheese in a bowl. Mix well and set aside.
- Step 3: Slice the mozzarella cheese and cut each slice into two pieces.
- Step 4: On a lightly floured surface, roll out the refrigerated thin pizza crust with a rolling pin until it is about 1/4 inch thick. Cut the dough into strips about 1 1/2 inches wide using a knife or pizza cutter.
- Step 5: Spoon about 1 tablespoon of the artichoke mixture evenly along the center of each dough strip.
- Step 6: Tear the mozzarella pieces and place them over the artichoke mixture, covering the entire length of the strip.
- Step 7: Fold the dough over the filling and pinch the edges together to seal. Gently roll each stuffed strip into a cylinder and shape into a pretzel.
- Step 8: Brush each pretzel with the beaten egg to create an egg wash and sprinkle with coarse salt.
- Step 9: Place the pretzels on a baking sheet and bake in the preheated oven for 20 minutes. Let them cool for 5 minutes before serving.
Tips & Variations
- For a milder flavor, reduce the crushed red pepper flakes or omit them entirely.
- You can substitute fresh spinach with kale or arugula for a different green twist.
- Brush pretzels with melted butter instead of egg wash for a softer crust.
- Serve with a side of marinara or ranch dipping sauce to complement the flavors.
Storage
Store any leftover stuffed pretzels in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350 degrees Fahrenheit for about 10 minutes to retain their crispness. Avoid microwaving as it may make the dough soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of dough instead of pizza crust?
Yes, you can use premade bread dough or pretzel dough if you prefer, but the thin pizza crust makes the process quicker and yields a lighter texture.
Is this recipe freezer-friendly?
Yes, you can freeze the assembled but unbaked pretzels. Place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
PrintArtichoke Dip Stuffed Pretzels Recipe
These Artichoke Dip Stuffed Pretzels are a delightful snack combining soft, golden pretzel dough stuffed with a savory, creamy artichoke and spinach dip and ooey-gooey mozzarella cheese. Perfect as party appetizers or a flavorful treat, these baked pretzels feature a crispy exterior with a rich, cheesy, and tangy filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8–10 pretzels 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cheeses
- 12 oz Galbani® Mozzarella, sliced
- 1/2 cup Galbani® Parmesan cheese, grated
Dough & Toppings
- 1 refrigerated thin pizza crust
- 1 egg, for egg wash
- Coarse salt, for sprinkling
Dip Filling
- 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
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it’s hot and ready for baking the pretzels.
- Prepare Artichoke Dip: Drain the artichokes well and chop them finely, then place them in a mixing bowl. Finely chop the fresh spinach and add it to the bowl. Add minced garlic, crushed red pepper flakes, mayonnaise, and grated Parmesan cheese. Mix everything thoroughly until combined and set aside.
- Prepare Mozzarella: Slice the mozzarella cheese and then cut each slice into two smaller pieces for easy layering in the pretzels.
- Roll Out Dough: On a lightly floured surface, 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, cut the dough into 1 1/2 inch wide strips.
- Fill Dough Strips: Spoon about 1 tablespoon of the prepared artichoke mixture along the center of each dough strip, spreading evenly along the entire length. Tear pieces of mozzarella and place on top to fully cover the artichoke filling.
- Form Pretzels: Fold the dough over the cheese and artichoke mixture, pinching the edges together to seal. Gently roll the stuffed dough into a cylinder shape, then twist and shape each into a pretzel form.
- Apply Egg Wash and Salt: Brush each pretzel with the beaten egg to help them develop a golden crust. Sprinkle generously with coarse salt for flavor and texture.
- Bake Pretzels: Arrange the pretzels on a baking sheet and bake in the preheated oven for 20 minutes until golden brown and cooked through.
- Cool and Serve: Remove the pretzels from the oven and let them cool for 5 minutes before serving to allow the filling to set slightly and for safe handling.
Notes
- Ensure artichokes are well drained to avoid soggy dough.
- Adjust crushed red pepper flakes according to your preferred level of spiciness.
- Serves well warm; reheat briefly in the oven to regain crispiness if made ahead.
- Can substitute mayonnaise with Greek yogurt for a lighter dip filling.
- Use coarse salt like sea salt or pretzel salt for the best crunch and flavor.
Keywords: artichoke dip, stuffed pretzels, mozzarella, appetizer, snack, party food, baked pretzels, spinach, cheesy filling
