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    Mozzarella Stuffed


    Source of Recipe


    WKRG
    Mozzarella Stuffed Tuscan Pocket Breads


    Red pepper relish:
    1/2 cup roasted red peppers(store bought is fine)
    1 tsp Balsamic vinegar
    pinch dried or fresh thyme
    1/2 clove chopped garlic
    dash of cayenne pepper
    Kosher salt to taste.
    2 tbsp basil pesto (store bought is fine)
    Two pieces of flatbread opened for stuffing.
    4 oz of Fresh Mozzarella
    1 oz of Fontina


    Preheat oven to 425 degrees.
    Finely chop all ingredients of red pepper relish together(use a small food processor if handy).
    Slice Mozzarella about 1/4" thick and lay inside pocket bread.
    Spoon one tbsp of Pepper relish on top of cheese.
    place Fontina on top,
    Add 1 tbsp of pesto


    Bake in pan for 6 minutes or until cheese appears gooey.

 

 

 


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