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.


2

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


3

To hollow 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.


4

Stuff 1/4 of the filling mixture into pretzel breads by using the end of a wooden spoon to gently push the filling into the bread. Replace cut-off end and wrap each bread with foil, leaving the foil open on top. Place stuffed breads on a baking sheet. Bake 10-15 minutes, until bread is crisp and filling is warm. Slice and serve.


Ingredients










Cooking Instructions

1

Heat oven to 375°F.


2

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


3

To hollow 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.


4

Stuff 1/4 of the filling mixture into pretzel breads by using the end of a wooden spoon to gently push the filling into the bread. Replace cut-off end and wrap each bread with foil, leaving the foil open on top. Place stuffed breads on a baking sheet. Bake 10-15 minutes, until bread is crisp and filling is warm. Slice and serve.


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