Fontina-Stuffed Pretzel Bread

From: Chef Govind Armstrong. Yield: 4 servings.

½ cup (about ½ medium) yellow onion
1 tsp. olive oil
1⁄3 cup roasted red bell peppers,
cut in ½” strips
2 tsp. chopped fresh parsley
½ tsp. chopped fresh thyme or ¼ tsp. dried thyme
2 cups (8 oz.) fontina cheese,
shredded
1 cup diced smoked baked ham
to taste, salt and pepper
4 6” pretzel rolls

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

To hollow out 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” around the edge. Use a small spoon to scrape out inside of the bread and discard or save for another use.

Stuff ¼ of the filling mixture into the pretzel breads by using end of a wooden spoon to gently push filling into bread. Replace cut-off end and wrap each bread with foil, leaving foil open on top. Place stuffed breads on baking sheet. Bake 10-15 minutes until bread is crisp and filing is warm. Slice and serve.