Artichoke and Spinach Stuffed Pretzels
I changed my mind, I want to make these for the Potluck tonight! I’ll let you know how they come out.
Artichoke and Spinach Stuffed Pretzels
This is a very easy version of this recipe.
Ingredients
- 12 oz. Mozzarella
- 1 Refrigerated thin pizza crust
- 1 can Artichokes well drained and chopped
- 1 tsp Garlic minced
- 1 tsp Crushed red pepper flakes
- 1 cup Fresh spinach finely chopped
- 3 Tbsp Mayonnaise
- 1/2 cup Parmesan Freshly grated
- 1 Egg For egg wash
- Course Salt
Instructions
- 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.Sliced 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
Notes
This recipe comes from the Galbani website.
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Hi!
Are you still the stewards at the Good Life Center?
Hi Nick,
We are still connected and are substitutes this year, but we are now living at our place on Cape Rosier. There aren’t any stewards this year, but there is a caretaker who lives on the cape.
~Sue