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Artichoke Dip Stuffed Pretzels Recipe

Artichoke Dip Stuffed Pretzels Recipe
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★★★★★

4.7 from 19 reviews

Delight in these savory Artichoke Dip Stuffed Pretzels, featuring a rich mixture of artichokes, spinach, garlic, and cheese wrapped in golden, soft pretzel dough. Perfect as a flavorful snack or appetizer, these pretzels combine creamy mozzarella and parmesan with a hint of red pepper flakes for a delightful spicy kick.

Ingredients

Scale

Cheese and Dip Filling

  • 12 oz. Galbani® Mozzarella, sliced and torn
  • 1 can artichokes, well drained and chopped (about 14 oz)
  • 1 cup fresh spinach, finely chopped
  • 1 tsp. minced garlic
  • 1 tsp. crushed red pepper flakes
  • 3 Tbsp. mayonnaise
  • 1/2 cup parmesan cheese, grated

Dough and Topping

  • 1 refrigerated thin pizza crust
  • 1 egg, beaten for egg wash
  • Coarse salt, for sprinkling

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for the pretzels to bake to a perfect golden brown.
  2. Prepare Artichoke Dip Mixture: Thoroughly drain and chop the artichokes, then combine them in a medium bowl with finely chopped fresh spinach, minced garlic, crushed red pepper flakes, mayonnaise, and grated parmesan cheese. Mix until well blended and set aside.
  3. Slice the Cheese: Slice the mozzarella cheese and cut each slice into two pieces to create manageable portions for stuffing the pretzels.
  4. Roll Out Dough: Lightly flour a clean surface and roll out the refrigerated thin pizza crust using a rolling pin to a 1/4-inch thickness. This ensures the dough is thin enough to wrap but still sturdy.
  5. Cut Dough Strips: Using a knife or pizza cutter, cut the rolled dough into strips approximately 1 1/2 inches wide for uniform pretzel shapes.
  6. Fill Dough Strips: Spoon about 1 tablespoon of the artichoke mixture evenly along the center of each dough strip, spreading it along its entire length.
  7. Add Cheese: Tear pieces of mozzarella cheese and place them on top of the artichoke mixture, covering the strip completely with cheese to ensure a gooey filling.
  8. Shape Pretzels: Fold each dough strip over the filling and pinch the edges tightly to seal. Gently roll the stuffed dough into a cylinder and twist into a classic pretzel shape.
  9. Apply Egg Wash and Salt: Place the shaped pretzels on a baking sheet. Brush each pretzel with the beaten egg wash to give a shiny crust, then sprinkle generously with coarse salt for authentic flavor.
  10. Bake Pretzels: Bake the pretzels in the preheated oven for about 20 minutes until golden brown and cooked through.
  11. Cool Pretzels: Remove pretzels from the oven and let them cool on a wire rack or baking sheet for 5 minutes before serving to set the fillings and allow for safe handling.

Notes

  • Ensure the artichokes are well drained to avoid soggy dough.
  • Adjust crushed red pepper flakes to taste if you prefer less or more spice.
  • For a vegan version, substitute mozzarella and parmesan with plant-based cheeses and mayonnaise with vegan mayo.
  • Serve these pretzels warm for the best cheesy, melty experience.
  • Can be made ahead and reheated in the oven for a few minutes to refresh crispiness.

Nutrition

Keywords: artichoke dip, stuffed pretzels, spinach, cheesy pretzels, appetizer, snack

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