Artichoke 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
Scale
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
Find it online: https://dinewithlily.com/artichoke-dip-stuffed-pretzels-recipe/
