Artichoke Parmesan Stuffed Pretzels

Savor the delectable blend of artichoke, Parmesan, and baked pretzel perfection in every bite of these Artichoke Parmesan Stuffed Pretzels.

baked stuffed pretzels on crinkled parchment paper. 


  • Carmie’s Kitchen Artichoke Parmesan Dip Mix
  • 2 (8oz) blocks cream cheese, softened
  • 12 oz. mozzarella, shredded
  • 1 refrigerated thin pizza crust
  • 1 egg, for egg wash
  • Course salt, optional*


  1. Pre-heat oven to 425 degrees.
  2. Prepare dip: In a medium bowl, add cream cheese and Carmie’s Kitchen Artichoke Parmesan Dip Mix. Mix well and set aside.
  3. On a lightly floured surface, roll out refrigerated thin pizza crust dough. Roll out and flatten to 1/4 inch. With a knife or pizza cutter, cut dough into 1 1/2 inch strips.
  4. Spoon 1 tablespoon of dip mix onto each strip and spread to cover the dough. Top each strip with mozzarella cheese.
  5. Fold dough strip over and pinch together. Gently roll stuffed strip into a strand. Form dough into a pretzel shape.
  6. Repeat for each dough strip.
  7. Brush pretzels with egg wash. Top with a sprinkle of salt, if desired.*
  8. Bake for 20 minutes. Let cool 5 minutes.
The Kitchen Store Branded recipe card for artichoke parmesan stuffed pretzels.
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