Regular pretzels are a snacking staple, but here's a spin on this classic to add to your rotation: our Artichoke Dip Stuffed Pretzels, made game-ready with Galbani Mozzarella Cheese.
Recipe by Galbani
12 oz. Galbani® Mozzarella
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
1/2 cup Galbani® parmesan cheese, grated
1 egg, for egg wash
Diamond Cooking and Baking Paper
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 Galbani parmesan cheese. Mix well and set aside.
Slice the 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 on oven tray with Diamond Cooking and Baking Paper. Let cool 5 minutes.