Mini pretzel sticks with leek & sour cream filling

Ingredients for 10 servings:

Mini Pretzel Sandwich Roll, fully baked, item 2597
3 leeks
600 g sour cream
500 g diced ham
750 g grated Emmental cheese
A little butter for sautéing
Salt, pepper, ground nutmeg

Preparation:

Allow the mini pretzel sticks to thaw for 15–20 minutes and heat in the oven at 100 °C for 6–8 minutes.

Clean and wash the leeks and cut into fine rings. Sauté the leek rings in a pan with a little butter over medium heat for 3–4 minutes until translucent and allow to cool briefly.

Mix the sour cream, leek, diced ham and Emmental cheese well in a bowl. Season to taste with salt, pepper and nutmeg.

Cut the tops of the pretzel sticks lengthways and fill generously with the leek and sour cream mixture.

Bake in a preheated oven at 180 °C for approx. 10 minutes until the cheese has melted and is lightly browned.

Hint:

For a vegetarian version, simply omit the diced ham or replace it with diced, sautéed mushrooms.