FONTINA STUFFED FRENCH BREAD
I found this recipe online somewhere and don't remember where. The filling is nice and gooey. I love how fontina cheese is so melty and mild. You can use any type of long bread. Sourdough is a good choice.
Provided by LilPinkieJ
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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 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 rolls 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 with a good serrated bread knife (so you don't smoosh it) and serve.
Nutrition Facts : Calories 160.9, Fat 12.6, SaturatedFat 7.4, Cholesterol 43.9, Sodium 409.4, Carbohydrate 2.3, Fiber 0.3, Sugar 1.2, Protein 9.9
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