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Nutrition Facts
Serving Size 1 (61g) Recipe makes 6 servings The following items or measurements are not included below: 1 cup smoked ham 24 inches French rolls
Calories 160
Calories from Fat 113		(70%)
Amount Per Serving		%DV
	Total Fat 12.6g	19%
	Saturated Fat 7.4g	36%
	Monounsaturated Fat 3.8g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 43mg		14%
Sodium 409mg		17%
Potassium 57mg		1%
Total Carbohydrate 2.3g		0%
	Dietary Fiber 0.3g	1%
	Sugars 1.2g
Protein 9.9g		19%
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Fontina Stuffed French Bread

Recipe #335209 | 25 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Jess4Freedom
Nov 4, 2008

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.

SERVES 6 (change servings and units)

Ingredients

1/2 cup yellow onion, julienned
1 teaspoon olive oil
1/3 cup roasted red pepper, cut in 1/2 inch strips
2 teaspoons fresh parsley, chopped
1/2 teaspoon fresh thyme, chopped
8 ounces Fontina cheese, shredded
1 cup cooked smoked ham, diced
salt and pepper
4 (6 inch) French rolls

Directions

1
Preheat oven to 375°F
2
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.
3
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.
4
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.
5
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.

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Featured Reviews for This Recipe

From: Lainey6605

On Mar 16, 2009

Very tasty! Love the flavors in this and it was pretty simple to make! Thanks for sharing!

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From: Starrynews

On Feb 1, 2009

Good stuff! The parsley and thyme really added a nice flavor. They were also very visually appealing. The store was out of French rolls, so I used Italian rolls and prepared as directed. I omitted the salt. Thanks for sharing!

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From: appleydapply

On Dec 15, 2008

Cheesy goodness! I made a few minor changes to the recipe. 1. I used fresh diced red pepper which I sauteed with the onions. 2. I cut my rolls hot-dog style - I knew there was no way I was going to be able to try to do the scooping from the top without tearing the rolls. So I just cut a length-wise slit and tore out the extra bread with my fingers, which worked great. 3. I had leftover cheeses from other recipes, so I subbed a combo of havarti, muenster, and asiago. It was delicious - I think the fontina would be good, too, but any creamy melting cheese should work. This one is a keeper!

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From: Lori Mama

On Dec 9, 2008

What a nice little package. I love Fontina cheese, so when I saw you had a recipe for it, I had to tag it. Yum! I couldn't find French rolls at our grocery store, so used panini. I also did not have fresh thyme, so dried had to do. Would be even better when my thyme bush is in bloom this summer.