Artichoke Dip Stuffed Pretzels Recipe
Introduction
These Artichoke Dip Stuffed Pretzels combine the savory flavors of creamy artichoke dip with warm, soft pretzels. Perfect as an appetizer or snack, they offer a delicious twist on traditional pretzels that’s sure to impress your family and friends.
Ingredients
- 12 oz. Galbani® Mozzarella
- 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 parmesan cheese, grated
- 1 egg, for egg wash
- Coarse salt
Instructions
- Step 1: Preheat the oven to 425 degrees Fahrenheit.
- Step 2: 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.
- 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 dough to about 1/4 inch thickness.
- Step 5: Using a knife or pizza cutter, cut the dough into 1 1/2 inch wide strips.
- Step 6: Spoon about 1 tablespoon of the artichoke mixture along the center of each dough strip, spreading it along the entire length.
- Step 7: Tear pieces of mozzarella and place them on top of the artichoke mixture, covering the strip completely.
- Step 8: Fold the dough over the filling and pinch the edges together to seal. Roll the stuffed dough gently into a cylinder and shape it into a pretzel form.
- Step 9: Brush each pretzel with the beaten egg and sprinkle with coarse salt.
- Step 10: Place pretzels on a baking sheet and bake for 20 minutes until golden brown.
- Step 11: Let the pretzels cool for 5 minutes before serving.
Tips & Variations
- For a milder flavor, reduce or omit the crushed red pepper flakes.
- You can substitute mayonnaise with Greek yogurt for a lighter dip filling.
- Try adding chopped sun-dried tomatoes or olives to the artichoke mixture for extra flavor.
- If you prefer a crispier crust, brush the pretzels with melted butter right after baking.
Storage
Store leftover pretzels in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Reheat in a 350-degree oven for 5-7 minutes to keep the crust crisp without drying out the filling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade pizza dough instead of refrigerated thin crust?
Yes, homemade pizza dough works well. Just roll it out to about 1/4 inch thickness and proceed with the recipe as written.
Can I prepare these pretzels in advance?
You can assemble the pretzels and refrigerate them unbaked for a few hours. Just brush with egg wash and bake when ready.
PrintArtichoke Dip Stuffed Pretzels Recipe
These Artichoke Dip Stuffed Pretzels combine the savory flavors of creamy artichoke dip with melted mozzarella, all wrapped in soft, golden baked pretzel dough. Perfect as a flavorful appetizer or snack, these pretzels feature a delightful blend of spinach, parmesan, garlic, and a touch of heat from red pepper flakes, encased in a crispy, freshly baked crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 pretzels 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Cheese
- 12 oz. Galbani® Mozzarella, sliced
- 1/2 cup Parmesan cheese, grated
Dough
- 1 refrigerated thin pizza crust
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
Finishing
- 1 egg (for egg wash)
- Coarse salt (for sprinkling)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for baking the pretzels.
- Prepare the artichoke dip mixture: Drain and chop the canned artichokes finely. In a mixing bowl, combine the artichokes, finely chopped fresh spinach, minced garlic, crushed red pepper flakes, mayonnaise, and grated Parmesan cheese. Stir everything together until well mixed and set aside.
- Slice the mozzarella: Cut the Galbani® Mozzarella into slices, then further cut each slice into two smaller pieces for easy layering inside the dough strips.
- Roll out the dough: Lightly flour a clean surface and roll out the refrigerated thin pizza crust to about 1/4 inch thickness using a rolling pin.
- Cut the dough strips: Using a knife or a pizza cutter, slice the rolled-out dough into 1 1/2 inch wide strips.
- Fill the dough strips: Place about 1 tablespoon of the artichoke mixture along the center of each dough strip, spreading it evenly along the length of the strip.
- Add the mozzarella: Tear the mozzarella pieces and layer them on top of the artichoke mixture, ensuring the entire strip is covered with cheese over the filling.
- Shape the pretzels: Fold each dough strip over the filling, pinching the edges firmly to seal. Then gently roll the stuffed dough into a cylinder shape and twist it into a classic pretzel form.
- Apply egg wash and season: Brush each formed pretzel with beaten egg to give a shiny golden finish once baked. Sprinkle coarse salt evenly over the top for flavor and texture.
- Bake the pretzels: Arrange the pretzels on a baking sheet and bake in the preheated oven for 20 minutes, or until golden brown and cooked through.
- Cool and serve: Remove the pretzels from the oven and let them cool for about 5 minutes before serving to allow the cheese to set slightly and for safe handling.
Notes
- Ensure artichokes are well drained to prevent soggy dough.
- Adjust the amount of crushed red pepper flakes according to your preferred spice level.
- Egg wash gives the pretzels a nice glossy finish and helps the coarse salt stick.
- Serve warm for the best cheesy and melty texture.
- These pretzels can be frozen after shaping and baked directly from frozen, adding a few extra minutes to baking time.
Keywords: artichoke dip, stuffed pretzels, mozzarella, appetizer, snack, spinach, parmesan, baked pretzels
