Fontina-Stuffed Pretzel Bread

Fontina-Stuffed Pretzel Bread

prep time

minutes
cook time

minute
servings
4

Ingredients










Cooking Instructions

1

Heat oven to 375°F. In a small skillet, sauté the onion in oil until soft, 3 to 4 minutes. In a medium bowl, toss the sautéed onions with the peppers, parsley, thyme, cheese, and ham. Season to taste with salt and pepper.


2

To hollow the pretzel rolls, cut off one end and set aside. Using a thin-bladed knife, gently cut the center out of each bread, leaving 3/8 inch around the edge. Use a small spoon to scrape out the inside of the bread, and discard or save for another use.


3

Stuff one-fourth of the filling mixture into the pretzel breads by using the end of a wooden spoon to gently push the filling into the bread. Replace the cut-off end, and wrap each bread with foil, leaving the foil open on top. Place the stuffed breads on a baking sheet. Bake 10 to 15 minutes, until the bread is crisp and the filling is warm. Slice and serve.


Ingredients










Cooking Instructions

1

Heat oven to 375°F. In a small skillet, sauté the onion in oil until soft, 3 to 4 minutes. In a medium bowl, toss the sautéed onions with the peppers, parsley, thyme, cheese, and ham. Season to taste with salt and pepper.


2

To hollow the pretzel rolls, cut off one end and set aside. Using a thin-bladed knife, gently cut the center out of each bread, leaving 3/8 inch around the edge. Use a small spoon to scrape out the inside of the bread, and discard or save for another use.


3

Stuff one-fourth of the filling mixture into the pretzel breads by using the end of a wooden spoon to gently push the filling into the bread. Replace the cut-off end, and wrap each bread with foil, leaving the foil open on top. Place the stuffed breads on a baking sheet. Bake 10 to 15 minutes, until the bread is crisp and the filling is warm. Slice and serve.


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