Spinach Artichoke Stuffed Pretzels
Spinach Artichoke Stuffed Pretzels
Ingredients
- 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
- 1 ½ c. warm water
- 4 T. melted butter
- 1 tbsp. chopped parsley
- Coarse salt
Instructions
- Preheat oven to 400° and line a large baking sheet with parchment paper.
- In a large bowl, combine mayo, parmesan, artichoke hearts, frozen spinach, garlic, and salt.
- Divide each dough into 6 pieces to make 18 pieces total.
- Stretch and roll each piece into a long rectangle.
- Spoon about 2 tablespoons of the dip mix into the center of the dough.
- Roll the dough tightly into a rope.
- Twist into a pretzel shape and lay on pan.
- Put baking soda in a bowl with the warm water. Whisk to dissolve the soda.
- Brush this onto the pretzels with a pastry brush.
- Let sit 10 mins to dry.
- Brush on the melted butter and sprinkle with salt and parsley.
- Bake 18 to 20 minutes until golden brown.
adapted from Delish
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