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Suggest a better description1. Preheat the oven to 400 degrees. Carve a 2-inch deep rectangular slice out of the top of the bread, leaving 1 inch on the sides and the bottom. Cut the bread top crosswise into 1-inch slices. Transfer the bread bowl to a parchment-lined baking sheet. Place 1/2 cup sun dried tomatoes and 1/2 cup salami in the bottom; top with three-quarters of the prosciutto.
2. In a medium saucepan, melt the butter over medium-high heat. Add the flour; whisk until smooth. Pour in 1 cup half-and-half and bring to a simmer, whisking constantly. Reduce the heat to medium-low and simmer, whisking occassionally, until thickened, about 6 minutes. Add the cheese; stir until melted, adding more half-and-half if the sauce is too thick to pour. Season with salt and pepper.
3. Pour the cheese sauce into the bread bowl. Top with the remaining sun dried tomatoes, salami, and prosciutto. Bake 10 minutes. Put the bread-top slices on the baking sheet. Bake until the cheese sauce is hot and the bread is toasted, about 10 minutes. Serve with bread.
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Serving Size: 1 Serving (342g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 717 | ||
Calories from Fat: 462 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.3g | 68 % | |
Saturated Fat 27.3g | 137 % | |
Monounsaturated Fat 17.2g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 136.6mg | 42 % | |
Sodium 2065mg | 71 % | |
Potassium 2363.4mg | 62 % | |
Total Carbohydrate 42.9g | 13 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 35.9g | ||
Protein 28.9g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 717
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