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Source: Fabulous Food Associations

Wisconsin Fontina-Stuffed Pretzel Bread
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Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
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1/2 cup (1/2 medium) yellow onion, julienned
1 tsp. olive oil
1/3 cup roasted red bell peppers, cut in 1/2-inch strips
2 tsp. fresh parsley, chopped
1/2 tsp. fresh thyme, chopped, or 1/4 tsp. dried
2 cups (8 oz.) Wisconsin Fontina cheese, shredded
1 cup smoked baked ham, diced
salt and pepper, to taste
4 (6-inch) pretzel rolls

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

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

Chef Govind Armstrong
Table 8
Los Angeles, CA
Miami Beach, FL

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