Fontina-Stuffed Pretzel Bread

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

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