In case you didn’t get the memo, Immaculate Baking now makes PRETZEL DOUGH, too! Oh yes we did 🙂
And just like all of our other goodies that you’ve come to know and love, our pretzels are pretty yummy all by themselves, but just think all the other fun ways that you can put your own yummylicious twist to it (see what I did there?)! So here’s a starter idea for ya: a stuffed pretzel brimming with your favorite ingredients! Ours just happened to be spinach, artichoke and bacon!
You Will Need:
- 1 can of Immaculate Baking Co.® refrigerated pretzel dough
- Spinach & Artichoke Dip (buy some ready-made, or make your own from scratch!)
How to Get the Dough Rolling:
- Heat oven to 400°F. Separate each roll of pretzel dough first before you unroll it into strips. Cut each strip of pretzel dough in half lengthwise, so now you have 16 long strips of dough. It’ll make the stuffing easier!
- Spread about 1 1/2 tablespoons artichoke and spinach dip along the length of 8 strips of dough. Top each dip-lined dough strip with one dough strip from the remaining 8. Seal tightly.
- Follow the instructions on the can to braid the pretzel, do the soda wash, and bake for 9-12 minutes or until golden brown.
If you’re planning to make your very own Spinach & Artichoke Dip, here’s a recipe from Half-Baked Harvest!
- 2 slices thick-cut bacon, chopped (optional)
- 1 tablespoon butter
- 1 clove garlic, minced or grated
- 1 tablespoon flour
- 1/2 cup milk
- 1 ounce cream cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup Greek yogurt
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon pepper
- 1/2 cup (about 5 ounces) frozen chopped spinach, thawed
- 1 (6.7 ounce) jar grilled artichoke hearts or you can sub marinated artichokes, chopped
And this is how you get your dip together:
- Heat a medium skillet over medium heat and add bacon. Cook until all fat is rendered and bacon is crispy, stirring often. Remove bacon with a slotted spoon and place to drain on a paper towel. To the same skillet (if not using the bacon start here),
- Melt the butter over medium heat. Add the minced garlic and cook for a couple of minutes. Whisk in flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook one minute, if your paste gets too thick splash in more milk.
- Add cream cheese, mozzarella, parmesan and pepper. Stir until cheeses are melted. Stir in the greek yogurt until smooth. Chop artichokes and spinach and add to the sauce. Add the bacon, stir to combine. Dip will be thick, just use some muscle and stir in those veggies!
Valentine’s Day is fast approaching! While I don’t have a Valentine, and chocolate isn’t my choice of sweets, and I’d never get caught in anything that’s pink or pastel or heart-shaped while I’m still breathing, I’m actually excited 🙂
Oh yes, I totally agree that Valentine’s Day is absurdly and completely over-commercialized, but I’d like to think that it’s nice that one day out of the whole year, we’re all just a little bit peer-pressured into wearing our hearts on our sleeves, and proclaiming our true feelings to our loved ones. We just don’t do that often enough anymore. And honestly, Valentine’s Day isn’t exclusive to the puppy-dog-eyed couples or the hopeless romantics who are crazy in love any more. It should just be a day for anyone who has someone they can say “I Love You” to. Oh and there are plenty of ways to say “I Love You” and to show that you care without having to spend a fortune. Case in point: You can totally whip up some homemade chocolate truffles with just 2 ingredients!
One of the first things that I discovered ever since I started eating, I mean, working with as much Immaculate Baking goodies as I do now, is that while all of our refrigerated dough taste great when you bake them up as is, what makes them truly terrific is the infinite potential of creation! Waffle iron the cinnamon rolls, grill the crescent rolls or stuff the biscuits with your favorite ingredients, and all of a sudden you have a huge range and combinations of wonderful baked goodies!
We wanted to share a stuffed biscuit recipe with you this time of the year, because hey, why should the turkey get all the stuffing fun on Thanksgiving 🙂 This yummy stuffed biscuit would pair nicely with soups, chili, salad, or even that juicy turkey! And let’s be real, it’s got bacon stuffed in them, so you know it’s going to be tasty all on its own, period!
It’s not even Halloween yet, but it might not be too early to start brainstorming your holiday dinner menu! We’ve shared several foodier recipes on Facebook way back when it was still sunny and warm out! We thought it might be time to dust them off as many of them would be perfect appetizer options if you’re planning on hosting a little dinner party! Hey, even if it’s just for your monthly book club or ladies night in, these are a few simple ideas that will definitely wow your guests, starting with this platter of Spinach Stuffed Party Cups!
You Will Need:
- 1 can Immaculate Baking Co.® refrigerated Crescent Rolls
- 1 box (9 oz) frozen chopped spinach
- 1 tablespoon olive oil
- 1/4 cup finely chopped onion
- 1 clove garlic, finely chopped
- 1/4 cup chopped sun-dried tomatoes
- 1 cup shredded Asiago cheese (4 oz)
- 2 tablespoons Dijon mustard
Here’s How to Get the Dough Rolling:
- Heat oven to 350°F. Lightly spray 24 mini muffin cups with cooking spray. Cook spinach as directed on box. Drain spinach; cool 5 minutes. Carefully squeeze with paper towel to drain well.
- In 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Remove from heat. Stir in spinach, sun-dried tomatoes, 3/4 cup of the cheese and the mustard; set aside.
- Unroll dough into 2 long rectangles; firmly press perforations to seal. Cut each rectangle into 12 squares. Place 1 square in each muffin cup; firmly press in bottom and up sides of cups, leaving corners of dough extended over edges of cups.
- Spoon slightly less than 1 tablespoon spinach mixture into each cup. Sprinkle with remaining 1/4 cup cheese, using about 1/2 teaspoon per cup.
- Bake 10 to 15 minutes or until golden brown. Cool 5 minutes; remove from muffin cups. Serve warm.
12 servings (2 cups each)
1 Serving: Calories 130 (Calories from Fat 70); Total Fat 7g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 10mg; Sodium 340mg; Potassium 105mg; Total Carbohydrate 10g (Dietary Fiber 0g); Protein 4g
% Daily Value: Vitamin A 35%; Vitamin C 0%; Calcium 10%; Iron 2%
Exchanges: 1/2 Starch, 1/2 Lean Meat, 1 Fat
Carbohydrate Choices: 1/2
Shredded Parmesan cheese can be substituted for the Asiago if you prefer the flavor of this cheese.
Rich-tasting Dijon mustard hails from Dijon, France. Its flavor can range from mild to hot, depending on the brand.
It’s no wonder that more and more people want to know where their food comes from. Because when you think about, it doesn’t get more important than to know what you’re putting into your bodies. And this is the very reason why we keep our goodies pure and simple, using only ingredients that you would use if you were making your own cookies and cinnamon rolls and pie crusts from scratch. And then we thought, why not take it to the next level and create a recipe series where we introduce ingredients that come from sources that you can trust? And that was exactly what we did!