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    You are in: Home / Recipes / Fontina Stuffed French Bread Recipe
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    Fontina Stuffed French Bread

    Fontina Stuffed French Bread. Photo by Lori Mama

    1/1 Photo of Fontina Stuffed French Bread

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    LilPinkieJ's Note:

    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.

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    Units: US | Metric


    1. 1
      Preheat oven to 375°F
    2. 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. 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. 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. 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.

    Ratings & Reviews:

    • on March 16, 2009


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

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    • on February 01, 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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Fontina Stuffed French Bread

    Serving Size: 1 (60 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 160.8
    Calories from Fat 113
    Total Fat 12.5 g
    Saturated Fat 7.3 g
    Cholesterol 43.8 mg
    Sodium 409.4 mg
    Total Carbohydrate 2.2 g
    Dietary Fiber 0.3 g
    Sugars 1.1 g
    Protein 9.8 g

    The following items or measurements are not included:

    smoked ham

    French rolls

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