A stuffed soft pretzel guarantees the perfect crust-to-dip ratio. Made with shortcut ingredients like refrigerated pizza dough and string cheese, this is one easy party snack that doesn’t require a special occasion.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- Nonstick cooking spray, for the baking sheet
- 6 ounces marinated artichoke hearts, drained
- One 10-ounce box frozen spinach, thawed
- One 8-ounce package cream cheese, at room temperature
- 1 cup grated Parmesan
- 1/4 teaspoon garlic powder
- Kosher salt and freshly ground pepper
- Two 13.8-ounce tubes refrigerated pizza dough
- 6 sticks part-skim mozzarella string cheese
- 1 tablespoon baking soda
- 2 tablespoons unsalted butter, melted
- Pretzel salt or other coarse salt, for topping
Instructions
- Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
- Combine the spinach and artichoke hearts in a large clean kitchen towel and wring out any excess moisture. Transfer to a large bowl.
- Add the cream cheese, Parmesan, garlic powder, a pinch of salt and a few grinds of pepper. Use a handheld mixer to beat until combined, about 2 minutes.
- Unroll the sheets of pizza dough and stack them. Use a rolling pin to roll the dough out to a 36-inch-by-5-inch plank. Spread the spinach dip in an even line down the center of the dough. Tear each piece of string cheese lengthwise into 4 strips ; line up the strips along the top and bottom of the line of spinach dip, creating a border of cheese around the dip. Fold the dough in half lengthwise. Pinch the edges together in the center to seal in the filling. Use your hands to roll and stretch the dough into a 5-foot rope.
- Form the rope into a giant pretzel shape and place on the prepared baking sheet. Bake until the dough is almost completely cooked through and golden brown all over, about 30 minutes.
- Dissolve the baking soda in 1/2 cup hot water. Brush the pretzel all over with the soda water and continue baking until dark golden brown and crisp, about 10 minutes more. Brush with the butter and sprinkle with salt. Let cool 5 minutes, then serve warm.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 576 |
| Total Fat | 30 g |
| Saturated Fat | 14 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 23 g |
| Cholesterol | 67 mg |
| Sodium | 1540 mg |
| Serving Size | 1 of 8 servings |
| Calories | 576 |
| Total Fat | 30 g |
| Saturated Fat | 14 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 23 g |
| Cholesterol | 67 mg |
| Sodium | 1540 mg |
Reviews
Looks too dark, overcooked? even the bottom when they lift and tear it in the video is black. Still plan on making this, will watch the color carefully.
Delicious! We aren’t big fans of artichoke, so I sautéed one chopped yellow onion then added the spinach to sweat out the moisture. It turned out great and we’re already planning on when we can make it again!
Very impressive presentation for guests and tastes great. Mine “leaked” meaning that as it rose in the oven it stretched and split on top mostly and spinach showed through. This did not reduce its impressiveness.
After making this, are you able to freeze it? Or make it, not bake it and freeze it to bake later?
Great recipe! I used homemade pizza dough. This made it harder to roll it into the long log, so I made two pretzels and that worked well. Great moist cheesy flavor and it looks great for a cool presentation. I had a few leaks, but they filled in the spots in the pretzel and looked good-not a negative at all. Thanks for a fun new appetizer.
Incredibly easy. A crowd pleaser.
Loved this recipe! We are not big fans of cream cheese in dishes, so we substituted the same amount of ricotta for the cream cheese and it turned out perfect!
I think there is a little confusion in the instructions, I took both from the can and folded each in half lengthwise then pinched them together at the center seam to make one long piece of dough, then rolled it out to 36″ it was almost 5″ wide when I started, the width only needed a little bit of rolling, I used regular mozzarella cheese because that is what I had on hand, I sliced it to make the same thing as a string cheese. Once you fill the dough with the mixture be sure to seal the edges to prevent leakage, mine had some and it was not pretty in the oven, I’ll be more careful the next time. Once you fill it you now need to make that 36″ log into a 5 ft log, it is very easy to do because once you try and get it on your pan it starts to stretch. I baked it on a round pizza stone with silicone sheets under the pretzel, so glad I did this it made it so easy to get off, the pizza stone keeps it warm for a longer period of time. We now have a new cool go-to appetizer sure to please any crowd, be sure to print the recipe and take it with you as I did!
I imagine it would be just a matter of breaking it down-I plan to break into, say, thirds, then make each third into pretzel “nuggets” (leaving enough space between line of filling to allow for sealing). Will report back once attempted-in the meantime, good luck and hope this helped!
This was incredibly delicious! I will definitely be making this again. This will work as a great appetizer for any party!