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Wisconsin Fontina-Stuffed Pretzel Bread
Courtesy of Wisconsin Milk Marketing Board
Servings: 4
Prep Time: 20 Min. Cook Time: 10 Min. What you need:
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+ 1/2 c. (about 1/2 med.) julienned yellow onion
+ 1 tsp. olive oil + 1/3 c. roasted red peppers, cut in 1/2" strips + 2 tsp. chopped fresh parsley + 1/2 tsp. chopped fresh thyme, or 1/4 tsp. dried + 2 c. (8 oz.) shredded Fontina cheese + 1 c. diced smoked baked ham + salt and pepper, to taste + 4 (6 ") pretzel rolls What to do:
1. Preheat the oven to 375°F.
2. In a small skillet, sauté the onion in oil until soft, 3 to 4 min.. In a medium bowl, toss the sautéed onions with the peppers, parsley, thyme, cheese, and ham. Season to taste with salt and pepper. 3. 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 in. around the edge. Use a small spoon to scrape out the inside of the bread, and discard or save for another use. 4. 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 min., until the bread is crisp and the filling is warm. Slice and serve. |
