Giant Spinach Dip-Stuffed Pretzel

Creamy spinach-artichoke filling and mozzarella are tucked inside one oversized soft pretzel. Refrigerated pizza dough keeps the preparation straightforward.

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

Directions

1. Heat the oven to 350°F. Spray a baking sheet with nonstick cooking spray.

2. Wrap the thawed spinach and drained artichokes in a clean kitchen towel and squeeze out excess liquid. Put them in a large bowl with the cream cheese, Parmesan, garlic powder, a pinch of salt, and a few grinds of pepper. Beat with a handheld mixer for about 2 minutes, until combined.

3. Unroll and stack the two pieces of pizza dough. Roll them together into a rectangle 36 inches long and 5 inches wide. Spoon the filling in a line down the middle.

4. Pull each cheese stick lengthwise into four strips. Arrange the strips along both long sides of the filling. Fold the dough lengthwise over the filling and pinch the seam securely closed. Gently roll and stretch it into a 5-foot rope.

5. Shape the rope into a large pretzel on the prepared sheet. Bake for about 30 minutes, until golden and nearly cooked through.

6. Dissolve the baking soda in 1/2 cup hot water. Brush the pretzel with the solution and bake for about 10 minutes more, until the dough is fully cooked and the crust is deep golden and crisp.

7. Brush with melted butter, sprinkle with coarse salt, and let cool for 5 minutes before serving warm.

Recipe source: Food Network Kitchen, Food Network