Description
These Artichoke Dip Stuffed Pretzels combine a savory artichoke and spinach dip with gooey mozzarella and Parmesan cheeses, all wrapped in crispy, golden-baked thin pizza dough twisted into a fun pretzel shape. Perfect as an appetizer or snack, these pretzels are flavorful with a hint of garlic and a touch of heat from red pepper flakes.
Ingredients
Scale
Cheese
- 12 oz. Galbani® Mozzarella cheese, sliced
- 1/2 cup Galbani® Parmesan cheese, grated
Dip Filling
- 1 can artichokes, well drained and chopped
- 1 cup fresh spinach, finely chopped
- 1 tsp. minced garlic
- 1 tsp. crushed red pepper flakes
- 3 Tbsp. Mayonnaise
Dough and Topping
- 1 refrigerated thin pizza crust
- 1 egg (for egg wash)
- Coarse salt, for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it is hot enough for baking the pretzels to a perfect golden finish.
- Prepare the Artichoke Dip Mixture: Drain the canned artichokes thoroughly, then chop them coarsely. In a bowl, combine the chopped artichokes with finely chopped fresh spinach, minced garlic, crushed red pepper flakes, mayonnaise, and grated Parmesan cheese. Mix thoroughly and set aside to let the flavors meld.
- Prepare the Mozzarella Cheese: Slice the mozzarella cheese into even slices, then cut each slice into two pieces for easy layering inside the pretzel dough strips.
- Roll Out Pizza Dough: Lightly flour a clean surface, then roll out the refrigerated thin pizza crust using a rolling pin until it is about 1/4 inch thick. Use a knife or pizza cutter to cut the dough into strips approximately 1 1/2 inches wide.
- Fill Dough Strips with Dip: Spoon about one tablespoon of the prepared artichoke mixture along the center of each dough strip, spreading it evenly along the entire length of the strip.
- Add Mozzarella Cheese: Tear pieces of the mozzarella slices and evenly distribute them on top of the artichoke mixture, fully covering the filling to ensure cheesy goodness inside each pretzel.
- Shape the Pretzels: Fold the dough strip over the cheese and artichoke mixture, pinching the edges together to seal. Then gently roll the stuffed dough into a cylinder and twist into the shape of a pretzel.
- Apply Egg Wash and Season: Brush each shaped pretzel with the beaten egg wash to give them a glossy, golden crust once baked. Sprinkle coarse salt generously over each pretzel for added flavor and crunch.
- Bake Pretzels: Arrange the pretzels on a baking sheet and bake in the preheated oven for approximately 20 minutes until golden brown and cooked through. Remove from oven and allow to cool for 5 minutes before serving.
Notes
- Make sure to drain the canned artichokes well to prevent soggy dough.
- Adjust the amount of crushed red pepper flakes to your preferred spice level.
- Using a refrigerated thin pizza crust makes the process quick and easy, but you can substitute with homemade thin dough for a personalized touch.
- Brush pretzels with egg wash carefully to avoid any dripping onto the baking sheet for best appearance.
- Serve warm for the gooey cheese and savory dip to be enjoyed at their best.
