Fontina-Stuffed Pretzel Bread
- ½ cup (about ½ medium) julienned yellow onion
- 1 teaspoon olive oil
- ⅓ cup roasted red peppers, cut in ½-inch strips
- 2 teaspoons chopped freshparsley
- ½ teaspoon chopped fresh thyme, or ¼ teaspoon dried
- 2 cups (8 ounces) shredded fontina cheese
- 1 cup diced smoked baked ham
- Salt and pepper, to taste
- 4 (6-inch) pretzel rolls
Instructions:
This is a great recipe to be shared with all your friends.
- Preheat the 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 with salt and pepper.
- 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 ⅜ inch around the edge. Use a small spoon to scrape out the inside of the bread, and discard or save for another use.
- 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 for 10 to 15 minutes, until the bread is crisp and the filling is warm. Slice and serve.