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Artichoke Dip Stuffed Pretzels Recipe

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★★★★★

4.7 from 100 reviews

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.

Ingredients

Scale

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

  1. Preheat the oven: Set your oven to 425°F (220°C) to prepare for baking the pretzels.
  2. 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.
  3. 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.
  4. 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.
  5. Cut the dough strips: Using a knife or a pizza cutter, slice the rolled-out dough into 1 1/2 inch wide strips.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Find it online: https://foodbylina.com/artichoke-dip-stuffed-pretzels-recipe/