Bread snails filled with diced ham and fontina

Name: Bread snails filled with diced ham and fontina
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12
Ingredients: Water lukewarm 0.6 cup; Type 00 flour 2 cups; Extra virgin olive oil 1 spoonful; Malt 1 tsp; Fine salt 1 tsp; Brewer's yeast 1 tsp; Prosciutto cotto diced 4.2 oz; Fontina cheese 3.2 oz; Eggs 1; Whole milk 1 spoonful; Poppy seeds to taste

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Difficulty: Average
Prep time: 30 min
Cook time: 25 min
Makes: 12 pieces

PRESENTATION

Chiocciole di pane ripiene di cubetti di cotto e fontina is this classic treat you’ll definitely spot at gatherings in Valle d’Aosta. These Italian bread rolls aren’t just any old snack—they're stuffed with diced ham and creamy Fontina cheese. Really good stuff. This rich and melty filling creates a flavor that’s hard to resist. And look, the bread gets a golden and slightly crispy exterior while staying tender inside. Packed with salty-sweet ham and smooth cheese, right? In northern Italy, these stuffed bread rolls are great for family gatherings, casual parties, or really any occasion where you need something more exciting than plain bread.

There’s something super super satisfying about biting into one of these warm ham and cheese rolls and enjoying that mix of gooey cheese and savory chunks. These rolls often sit next to other rustic foods on buffet tables—imagine mini panini with turnip greens or other regional veggies for a crispy vegetarian twist.

The beauty of this dish? Its versatility. While you can mess around with the filling, using authentic Fontina from the Alps and quality cooked ham keeps it true to the Valle d’Aosta style. Really, these homemade stuffed rolls are a hit when you need finger food that’s easy to eat but still feels special. They’re not about fuss, you know; they’re about good, simple ingredients with a homey vibe.

You get a snack that’s moist inside yet chewy from the bread, making it perfect for sharing. When planning an Italian appetizer spread, these baked ham and cheese rolls fit right in, complementing a variety of other savory breads and bites. They bring together rich cheese and salty ham, pairing beautifully with many rustic foods, inviting everyone to grab one and dig in. Whether it’s a casual hangout or a special gathering, these rolls add a touch of Italian charm and flavor to the table. Seriously good, making them a beloved choice in northern Italian cuisine.

INGREDIENTS

Ingredients for 12 snails: Water 0.6 cup (150 ml) - lukewarm; Type 00 flour 2 cups (250 g); Extra virgin olive oil 1 spoonful; Malt 1 tsp; Fine salt 1 tsp (5 g); Brewer's yeast 1 tsp (3 g)

for the filling: Prosciutto cotto 4.2 oz (120 g) - diced; Fontina cheese 3.2 oz (90 g)

for garnish: Eggs 1; Whole milk 1 spoonful; Poppy seeds to taste

Preparation

How to prepare Bread snails filled with diced ham and fontina

To make the bread snails filled with ham and fontina, start by preparing the bread dough: sift the flour into a bowl 1, dissolve the dry yeast in warm water in another bowl 2, stirring with a spoon, then incorporate the malt (you can use sugar as an alternative) 3 until you get a homogeneous mixture.

Pour the mixture into the bowl with the flour 4, add the olive oil 5 and salt 6.

Mix the ingredients with your hands 7 and transfer the dough to a countertop and knead until you get a smooth dough ball. Transfer the dough ball to a bowl, cover it with plastic wrap 8, and let it rise in an oven with the light on for 2 hours. After the rising time, the dough ball will have doubled in volume 9.

Transfer it to the countertop and roll out a sheet of 10x14 inches, brush the surface with a mixture of beaten egg and a tablespoon of milk 10. Now move on to the filling: place the fontina slices on the surface of the bread sheet, leaving a 3/4 inch edge to facilitate rolling. Distribute the diced ham 11. Now roll the dough from the long side 12.

Once rolled 13, transfer it to a tray covered with parchment paper 14 and let it rest in the refrigerator for at least half an hour. After this time, cut the roll into slices 1 inch thick 15, you will get about 12 snails. Transfer them to a baking sheet lined with parchment paper, and let the snails rise for at least 1 hour in an oven with the light on.

Brush the surface of the snails with the milk and beaten egg emulsion 16, sprinkle with poppy seeds 17, and bake in a preheated static oven at 355°F for 25 minutes (or in a convection oven at 320°F for 15-20 minutes) until the bites are golden. Your bread snails filled with ham and fontina are ready 18 to be served!

Storage

You can freeze the bread snails filled with diced ham and fontina both raw and cooked. After cooking, they can be stored in a transparent or paper bag for up to 1-2 days.

Advice

You can vary the filling by stuffing the roll with other tasty ingredients: olives, sun-dried tomatoes, anchovies, or even vegetables or other cured meats like bacon or salami, the choice is yours!

For the translation of some texts, artificial intelligence tools may have been used.