Description
A delicious and savory snack featuring soft pretzels stuffed with a creamy spinach and artichoke filling.
Ingredients
Scale
- 1 cup fresh spinach, chopped
- 1 cup artichoke hearts, chopped
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 package of pretzel dough
- Coarse salt for sprinkling
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine chopped spinach, artichoke hearts, cream cheese, sour cream, mozzarella cheese, Parmesan cheese, garlic powder, and onion powder. Mix until well combined.
- Roll out the pretzel dough and cut it into squares.
- Place a spoonful of the spinach-artichoke mixture in the center of each square.
- Fold the dough over the filling and pinch to seal.
- Boil the stuffed pretzels in a baking soda solution for 30 seconds.
- Place the pretzels on a baking sheet lined with parchment paper and sprinkle with coarse salt.
- Bake for 15-20 minutes or until golden brown.
- Let cool slightly before serving.
Notes
- For a spicier version, add red pepper flakes to the filling.
- These pretzels can be made ahead of time and frozen before baking.
- Serve with marinara sauce or ranch dressing for dipping.
Nutrition
- Serving Size: 1 pretzel
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg