Why You’ll Love Artichoke Dip Stuffed Pretzels Recipe
I like this recipe because it brings together two of my favorite snacks in one: warm pretzels and rich artichoke dip. I enjoy how the filling stays creamy while the outside bakes up golden and slightly crisp. I also appreciate how versatile these pretzels are, whether I serve them as an appetizer, game-day snack, or a fun addition to a casual dinner.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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
Directions
I start by preheating the oven to 425 degrees so it’s ready when the pretzels are shaped. I drain and chop the artichokes, then place them in a bowl. I finely chop the spinach and add it to the artichokes, followed by the garlic, crushed red pepper flakes, mayonnaise, and Parmesan cheese. I mix everything together well and set the dip aside.
I slice the mozzarella and cut each slice into two pieces. On a lightly floured surface, I roll out the refrigerated thin crust pizza dough and gently flatten it to about 1/4 inch thick. Using a knife or pizza cutter, I cut the dough into 1 1/2 inch strips.
I spoon about 1 tablespoon of the artichoke mixture along the center of each strip, spreading it along the entire length. I tear the mozzarella pieces and place them on top of the artichoke mixture, making sure the filling is evenly covered with cheese.
I fold the dough over the filling and pinch it together, then gently roll the stuffed dough into a cylinder and shape it into a pretzel. I brush each pretzel with egg wash, sprinkle with coarse salt, and place them on a baking sheet. I bake them for 20 minutes, then let them cool for about 5 minutes before serving.
Servings and Timing
I usually get about 8 stuffed pretzels from this recipe. Preparation takes me around 20 minutes, baking takes 20 minutes, and the total time from start to finish is about 40 minutes.
Variations
I sometimes add extra crushed red pepper flakes when I want more heat. I also like mixing in chopped sun-dried tomatoes for a slightly tangy twist. When I want a milder version, I reduce the red pepper flakes and add extra mozzarella for an even creamier filling.
Storage/Reheating
I store any leftover pretzels in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven at 350 degrees for about 8 to 10 minutes so the pretzels stay crisp. I avoid the microwave when possible, since it can make the dough soft.
FAQs
Can I make these pretzels ahead of time?
I like to assemble the pretzels ahead of time and refrigerate them unbaked for a few hours before baking.
Can I freeze the stuffed pretzels?
I freeze them after baking and cooling, then reheat them in the oven straight from frozen.
Do I need to use thin pizza crust?
I find thin crust works best because it wraps easily around the filling without becoming too doughy.
Can I add more vegetables to the filling?
I sometimes add finely chopped mushrooms or roasted red peppers for extra flavor.
What dipping sauce goes well with these pretzels?
I enjoy serving them with marinara sauce or a simple garlic butter dip.
How do I keep the filling from leaking out?
I make sure to pinch the dough seams tightly and avoid overfilling each strip.
Can I make these without spinach?
I have made them without spinach, and they still turn out creamy and flavorful.
Are these good for parties?
I love making these for parties because they’re easy to grab and always disappear quickly.
Can I use pre-shredded mozzarella?
I prefer slicing mozzarella because it melts more smoothly, but pre-shredded works in a pinch.
How do I know when they’re done baking?
I look for a golden-brown exterior and bubbling cheese inside before taking them out of the oven.
Conclusion
I keep coming back to these Artichoke Dip Stuffed Pretzels because they’re comforting, flavorful, and fun to make. I enjoy serving them warm and watching everyone pull apart the soft pretzel to reveal the creamy filling inside.
Soft, golden pretzels stuffed with a creamy spinach and artichoke filling and plenty of melted mozzarella. These indulgent pretzels are comforting, flavorful, and perfect as an appetizer, snack, or game-day treat.
Ingredients
12 oz Galbani® mozzarella, sliced
1/2 cup Galbani® Parmesan cheese, grated
1 refrigerated thin pizza crust
1 can artichoke hearts, well drained and chopped
1 teaspoon minced garlic
1 teaspoon crushed red pepper flakes
1 cup fresh spinach, finely chopped
3 tablespoons mayonnaise
1 egg, for egg wash
Coarse salt, for topping
Instructions
Preheat the oven to 425°F (220°C).
In a bowl, combine chopped artichokes, spinach, garlic, crushed red pepper flakes, mayonnaise, and grated Parmesan cheese. Mix well and set aside.
Slice the mozzarella and cut each slice in half.
On a lightly floured surface, roll out the refrigerated pizza dough to about 1/4-inch thickness.
Using a knife or pizza cutter, cut the dough into 1 1/2-inch-wide strips.
Spoon about 1 tablespoon of the artichoke mixture along the center of each strip.
Place pieces of mozzarella evenly over the filling.
Fold the dough over the filling, pinch the seams closed, and gently roll into a cylinder.
Shape each stuffed rope into a pretzel.
Brush each pretzel with egg wash, sprinkle with coarse salt, and place on a baking sheet.
Bake for 20 minutes, or until golden brown.
Let cool for about 5 minutes before serving.
Notes
Pinch seams tightly to prevent filling from leaking.
Add sun-dried tomatoes or mushrooms for extra flavor.
Reduce red pepper flakes for a milder version.
Serve warm for best texture and flavor.
Pairs well with marinara or garlic butter for dipping.
