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Soft pretzel dough stuffed with a creamy, cheesy spinach and artichoke filling featuring Galbani® Mozzarella and Parmesan cheeses. A warm, handheld appetizer or snack that combines classic spinach-artichoke dip flavors in a portable, mess-free form.

Ingredients

Scale
  • 12 oz Galbani® Mozzarella cheese
  • 1/2 cup grated Galbani® Parmesan cheese
  • 1 refrigerated thin pizza crust (dough)
  • 1 can artichokes, well drained and chopped (about 7–14 oz)
  • 1 teaspoon minced garlic
  • 1 teaspoon crushed red pepper flakes
  • 1 cup fresh spinach, finely chopped
  • 3 tablespoons mayonnaise
  • 1 egg, beaten (for egg wash)
  • Coarse salt, for sprinkling on top

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Drain and chop artichokes; drain thoroughly and squeeze excess moisture from chopped spinach.
  3. In a bowl, combine artichokes, chopped spinach, minced garlic, crushed red pepper flakes, mayonnaise, and grated Parmesan; stir until evenly mixed.
  4. Cut mozzarella into thin rounds or small slabs and halve or tear into small pieces to fit inside the dough.
  5. Lightly flour your work surface; if the dough is sticky, chill it briefly or dust with a little flour.
  6. Roll the refrigerated thin crust dough to about 1/4-inch thickness.
  7. Slice the dough into strips about 1½ inches wide.
  8. Spread about 1 tablespoon of the spinach-artichoke filling down the center of each dough strip.
  9. Place mozzarella pieces evenly on top of the filling along the length of each strip.
  10. Fold the dough over the filling, pinch the edges tightly to seal, then roll the sealed strip into a cylinder and shape into a pretzel or desired shape.
  11. Beat the egg for egg wash (add 1 teaspoon water if desired), brush each pretzel with the egg wash, and sprinkle with coarse salt; arrange on a parchment-lined or lightly greased baking sheet.
  12. Bake for about 20 minutes, until the dough is golden and the cheese is melted.
  13. Let pretzels cool about 5 minutes before serving.

Notes

Ensure artichokes and spinach are well drained to avoid soggy filling., Use small mozzarella pieces for even melting and easier sealing of dough., Pinch edges tightly to prevent filling leakage during baking., Chill sticky dough briefly in fridge or dust with flour for easier handling., Add a teaspoon of water to egg wash for a shinier crust if desired., Variations: swap mayonnaise with cream cheese; add cooked bacon or roasted red peppers; use shredded mozzarella mixed into filling; make mini pretzels for bite-sized snacks; brush with warm garlic butter and sprinkle fresh parsley after baking., Make ahead: Assemble and refrigerate pretzels up to 24 hours before baking. Baking time may increase slightly if baked straight from fridge., Storage: Store baked pretzels in airtight container in fridge up to 3 days. Reheat in oven at 350°F for 8–12 minutes for best texture., Freezing: Freeze assembled pretzels before baking (freeze on tray then bag) for up to 2 months; bake from frozen adding 5–8 minutes to bake time. Freeze baked pretzels wrapped tightly for up to 2 months and reheat in oven.

Nutrition

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