Cheesy Corn and Fontina-Stuffed Bread Bites

Cheesy Corn and Fontina-Stuffed Bread Bites

prep time

minutes
cook time
20
minutes
servings
12
pieces

Ingredients









Cooking Instructions

1

Heat oven to 350°F.*


2

With small knife, cut out 1 1/2-inch-wide circle in top of each roll and pick out bread to create small well, leaving at least 1/2 inch of bread at bottom. Set aside.


3

In medium bowl, combine shredded fontina, corn kernels, shallot, cilantro, jalapeño pepper and mayonnaise.


4

Mix well to combine. Season with salt and pepper.


5

Spoon about 1/4 cup mixture into each roll so mixture fills well and is mounded over top. Bake 20 minutes.


6

Remove from oven and serve immediately.


* Alternatively, you may prepare on the grill. Heat grill to medium-low indirect heat. Place large piece of foil over grill grates. Place rolls on foil and cover grill for 5 minutes or until cheese has melted and rolls are slightly toasted. Remove and serve immediately.


Ingredients









Cooking Instructions

1

Heat oven to 350°F.*


2

With small knife, cut out 1 1/2-inch-wide circle in top of each roll and pick out bread to create small well, leaving at least 1/2 inch of bread at bottom. Set aside.


3

In medium bowl, combine shredded fontina, corn kernels, shallot, cilantro, jalapeño pepper and mayonnaise.


4

Mix well to combine. Season with salt and pepper.


5

Spoon about 1/4 cup mixture into each roll so mixture fills well and is mounded over top. Bake 20 minutes.


6

Remove from oven and serve immediately.


* Alternatively, you may prepare on the grill. Heat grill to medium-low indirect heat. Place large piece of foil over grill grates. Place rolls on foil and cover grill for 5 minutes or until cheese has melted and rolls are slightly toasted. Remove and serve immediately.


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