Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 (6 inch) Baking Stone pretzel rolls | ||
| Olive oil non-stick spray | ||
| 2 tsp. olive oil | ||
| ½ c. chopped yellow onion | ||
| ⅔ c. chopped red bell pepper | ||
| ⅓ c. roasted red bell peppers, cut in 1/2-inch strips | ||
| 1 c. finely diced smoked ham | ||
| 1 tbsp. chopped fresh parsley or Gourmet Garden® Parsley paste | ||
| ¼ tsp. dried thyme | ||
| 3 tbsp. non-fat cream cheese | ||
| 1 ½ c. shredded Fontina cheese | ||
| Salt and pepper, to taste |
Directions
- Preheat the oven to 375 degrees.
- Cut into the top of each pretzel roll and make a 1-1/2-inch-wide hole on the top of the roll. Be careful not to cut through the entire roll; you want to cut a cone shape so that you can pull off the top of the portion you cut. Carefully tear away the innards of roll, leaving about 1/4-inch to 1/3-inch thickness on the sides of the roll and about 1/2-inch thickness on the bottom. Also tear off a portion of the “cone” so that it can sit flat on a surface. Spray insides of each roll with olive oil baking spray.
- Once oven in preheated, place bottom part of bread bowl upside down on wire rack in oven. Bake for 5 minutes or until lightly toasted. Remove from oven and set aside on a baking sheet.
- Meanwhile, in a small skillet, heat the olive oil. When hot, add the onion and red bell peppers and saute until soft, 3 to 4 minutes. Add the roasted peppers, ham, parsley and thyme. Cook for 2 to 3 minutes or until warmed through. Remove from heat and add cream cheese and Fontina cheese; stir to thoroughly combine. Season to taste with salt and pepper.
- Stuff one-fourth of the filling mixture into the pretzel bowls by using a spoon. Replace the cut-off top and wrap each bread bowl with foil, leaving a 2- to 3-inch opening in the foil on top (to allow steam to escape). Place the stuffed pretzel bowls on a baking sheet. Bake 10 to 15 minutes, until the bread is slightly crisped and the filling is warm. Serve pretzel bowl like a sandwich.
Recipe Source:
Kym Wroble, Hy-Vee Dietitian, Iowa City 1