Spinach Artichoke Stuffed Pretzels
  • 3 tubes refrigerated French bread dough
  • 1 cup mayo
  • 1 cup parmesan cheese
  • 14 ounce can artichoke hearts, drained and chopped coarsely
  • 9 ounce box frozen spinach, thawed and squeezed well to drain
  • 4 cloves garlic, minced
  • a sprinkle of salt (can omit and add at end in case it's salty enough for you)
  • 2 tbsp. baking soda
  • 1½ c. warm water
  • 4 T. melted butter
  • 1 tbsp. chopped parsley
  • Coarse salt
  1. Preheat oven to 400° and line a large baking sheet with parchment paper.
  2. In a large bowl, combine mayo, parmesan, artichoke hearts, frozen spinach, garlic, and salt.
  3. Divide each dough into 6 pieces to make 18 pieces total.
  4. Stretch and roll each piece into a long rectangle.
  5. Spoon about 2 tablespoons of the dip mix into the center of the dough.
  6. Roll the dough tightly into a rope.
  7. Twist into a pretzel shape and lay on pan.
  8. Put baking soda in a bowl with the warm water. Whisk to dissolve the soda.
  9. Brush this onto the pretzels with a pastry brush.
  10. Let sit 10 mins to dry.
  11. Brush on the melted butter and sprinkle with salt and parsley.
  12. Bake 18 to 20 minutes until golden brown.
Recipe by Hugs and Cookies XOXO at https://hugsandcookiesxoxo.com/spinach-artichoke-stuffed-pretzels/