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Fontina-Stuffed Pretzel Bowls

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Serves: 4

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All you need:

  • 4 (6 inch) Baking Stone pretzel rolls
  • Olive oil non-stick spray
  • 2 tsp olive oil
  • 1/2 c. chopped yellow onion
  • 2/3 c. chopped red bell pepper
  • 1/3 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
  • 1/4 tsp dried thyme
  • 3 tbsp non-fat cream cheese
  • 1 1/2 c. shredded Fontina cheese
  • Salt and pepper, to taste

All you do:

  1. Preheat the oven to 375 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition Facts per serving:

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