Artichoke Dip Stuffed Pretzels



  • 12 oz. Galbani® Asiago Sliced 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 parmesan cheese, grated
  • 1 1/2 lbs. meatloaf mix (ground beef, pork, veal) or ground beef 80/20
  • 1 egg, for egg wash
  • course salt


  • Preheat oven to 425 degrees.
  • Prepare dip:  Drain artichokes, chop and place in a bowl. Finely chop spinach, add to bowl. Next add garlic, red pepper flakes, mayo and parmesan cheese.  Mix well and set aside.
  • Remove sliced cheese from package and separate each slice.  Cut each slice into quarters.
  • On a lightly floured surface, roll out refrigerated thin crust pizza dough.  Using a rolling pin gently flatten dough to 1/4 inch.  With a knife or pizza cutter, cut dough into 1 1/2 inch strips.
  • Spoon about 1 Tbsp. artichoke mixture along the center of the strip of dough, spreading the dip along the entire length of the strip.
  • Tear the quartered pieces of cheese and place along the top of artichoke mixture, making sure to cover the entire strip of dough and artichoke mixture with cheese.
  • Fold dough over and pinch together.  Gently roll stuffed dough into a cylinder and form into pretzel shape.
  • Brush pretzels with egg wash and sprinkle with salt.  Place on a baking sheet.
  • Bake for 20 minutes.  Let cool  5 minutes.