Description
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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pretzel
- Calories: 360
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 65 mg
