Why You’ll Love This Recipe
- Flavorful Fusion: Combines the classic taste of artichoke dip with the beloved texture of soft pretzels.
- Cheesy Goodness: Loaded with mozzarella and Parmesan cheeses for a rich, creamy filling.
- Perfect for Gatherings: An impressive appetizer that’s sure to be a hit at parties and family gatherings.
Ingredients
- 12 oz. Galbani® Mozzarella cheese
- 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
- 1/2 cup grated Parmesan cheese
- 1 egg, for egg wash
- Coarse salt, for sprinkling
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Preheat your oven to 425°F (218°C).
- Prepare the Filling: In a bowl, combine the chopped artichokes, finely chopped spinach, minced garlic, crushed red pepper flakes, mayonnaise, and grated Parmesan cheese. Mix well and set aside.
- Prepare the Dough: On a lightly floured surface, roll out the refrigerated pizza dough to a 1/4-inch thickness. Using a knife or pizza cutter, cut the dough into 1 1/2-inch wide strips.
- Assemble Pretzels: Spoon about 1 tablespoon of the artichoke mixture along the center of each dough strip. Tear the mozzarella slices into pieces and place them on top of the artichoke mixture, ensuring the filling is covered with cheese. Fold the dough over the filling and pinch the edges together to seal. Gently roll the stuffed dough into a cylinder and shape it into a pretzel.
- Egg Wash and Baking: Place the pretzels on a baking sheet. Brush them with beaten egg and sprinkle with coarse salt. Bake in the preheated oven for 20 minutes, or until golden brown. Let cool for 5 minutes before serving.
Servings and Timing
- Servings: Makes approximately 8 pretzels.
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
Variations
- Cheese Options: Substitute mozzarella with cheddar or pepper jack for a different flavor profile.
- Spice Level: Adjust the amount of crushed red pepper flakes to control the heat, or omit them for a milder taste.
- Dough Alternatives: Use homemade pretzel dough instead of pizza crust for a more traditional pretzel texture.
Storage/Reheating
- Storage: Store leftover pretzels in an airtight container at room temperature for up to 2 days.
- Reheating: Reheat in a preheated 350°F (175°C) oven for 5-7 minutes until warmed through. Avoid microwaving, as it may make the pretzels soggy.
FAQs
What type of artichokes should I use for this recipe?
Use canned artichoke hearts that are well drained and chopped.
Can I use frozen spinach instead of fresh?
Yes, thaw and drain frozen spinach thoroughly before using to remove excess moisture.
Is it possible to make the filling ahead of time?
Yes, prepare the filling up to a day in advance and store it in the refrigerator until ready to use.
Can I freeze the stuffed pretzels?
It’s best to enjoy them fresh, but you can freeze baked pretzels. Reheat them in the oven to restore their texture.
What dipping sauces pair well with these pretzels?
Marinara sauce, ranch dressing, or a cheesy dip complement these pretzels nicely.
How can I prevent the filling from leaking out during baking?
Ensure the dough edges are well-sealed and avoid overfilling to prevent leaks.
Can I use a different type of dough?
Yes, crescent roll dough or homemade pretzel dough can be used as alternatives.
How do I achieve a traditional pretzel flavor?
Boil the shaped pretzels in a baking soda solution before baking to achieve a traditional pretzel flavor and texture.
Are these pretzels suitable for vegetarians?
Yes, as long as the cheeses used are made with vegetarian-friendly rennet.
Can I add other ingredients to the filling?
Feel free to add ingredients like sun-dried tomatoes or olives to customize the filling to your taste.
Artichoke Dip Stuffed Pretzels
- Total Time: 40 minutes
- Yield: 8 pretzels
- Diet: Vegetarian
Description
Artichoke Dip Stuffed Pretzels are the ultimate appetizer, combining the creamy goodness of artichoke dip with the chewy, golden-brown perfection of soft pretzels. Perfect for parties or family gatherings, these cheesy, flavorful snacks are sure to impress.
Ingredients
- 12 oz. Galbani® Mozzarella cheese
- 1 refrigerated thin pizza crust
- 1 can artichoke hearts, well drained and chopped
- 1 tsp. minced garlic
- 1 tsp. crushed red pepper flakes
- 1 cup fresh spinach, finely chopped
- 3 Tbsp. mayonnaise
- 1/2 cup grated Parmesan cheese
- 1 egg, for egg wash
- Coarse salt, for sprinkling
Instructions
- Preheat oven to 425°F (218°C).
- In a bowl, mix chopped artichokes, spinach, garlic, red pepper flakes, mayonnaise, and Parmesan cheese. Set aside.
- Roll out pizza dough to 1/4-inch thickness on a floured surface. Cut into 1 1/2-inch wide strips.
- Spoon 1 tablespoon of the filling onto each strip, add mozzarella pieces, fold dough to cover filling, and pinch edges to seal. Roll into a cylinder and shape into pretzels.
- Place pretzels on a baking sheet, brush with egg wash, and sprinkle with coarse salt.
- Bake for 20 minutes or until golden brown. Cool for 5 minutes before serving.
Notes
- Adjust crushed red pepper flakes for spice preference.
- Substitute mozzarella with cheddar for a different flavor.
- For a traditional pretzel taste, boil shaped pretzels in a baking soda solution before baking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
