Artichoke Dip Stuffed Pretzels
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12 oz. Galbani® Mozzarella
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1/2 cup Galbani® Parmesan cheese, grated
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1 refrigerated thin pizza crust
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1 can artichokes, well drained and chopped
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1 tsp. minced garlic
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1 tsp. crushed red pepper flakes
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1 cup fresh spinach, finely chopped
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3 Tbsp. Mayonnaise
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1 egg, for egg wash
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coarse salt
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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.
Slice mozzarella cheese and cut each slice into two pieces.
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 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.
-
12 oz. Galbani® Mozzarella
-
1/2 cup Galbani® Parmesan cheese, grated
-
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 egg, for egg wash
-
coarse 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.
Slice mozzarella cheese and cut each slice into two pieces.
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 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.
« The flavors were pretty good, but the ratio of filling is way too much for the amount of crust. Unable to make it stuffed. If I were to make it again, I would reduce the filling and keep the crust whole, spread the filling on it, roll it up, and cut it into pinwheels. »
Diane - 03/07/2023« The whole family absolutely loved this recipe! Delicious! Thank you Galbani! »
Linda - 04/16/2023« I liked the sound of this recipe and needed to make something for a pre-season football party. I thought this would fit the bill, however, my sister-in-law (the hostess) doesn’t like artichokes or spinach. She does enjoy onions. So, I made this with caramelized onions. I also realized I didn’t have the Parmesan in the house so I finely grated some cheddar. I made different shapes too. It was faster than fussing around with pretzel shapes. It worked like a charm. The result was delicious. Everyone loved them. Thanks for this versatile recipe. »
Miki - 08/25/2023« I made these twice and they are to die for. They are really great. »
Judy - 04/04/2024« These look & sound so good! I would love to make them. »
Precious - 01/24/2025« They were a little labor intensive but everyone loved them, I will make them again, delicious! »
Joni - 10/31/2025