Sunday, October 9, 2011

Bread Bowls with Soup

Bread Bowl Soup
Bread Bowl Soup
Bread bowls made with Pillsbury® crusty French loaf are great for soup or chili!                       
1 can Pillsbury® refrigerated crusty French loaf
2 cans (18.5 oz each) Progresso® Rich & Hearty beef pot roast with country vegetables or chicken
  • Heat oven to 400°F. Place 4 (10-oz) custard cups upside down on ungreased cookie sheet; spray outsides of cups with cooking spray.
  • Cut loaf of dough crosswise into 4 equal pieces. Press or roll each piece into 6-inch round. Place each round over custard cup on cookie sheet, shaping dough to fit around cup and form bowl shape. Dough should not touch cookie sheet.
  • Bake 11 to 13 minutes or until golden brown. Place bread bowls with custard cups on cooling rack; cool 5 minutes. Remove bowls from cups.
  • Meanwhile, in 2-quart saucepan, heat soup over medium heat until hot.
  • Place bread bowls in shallow soup bowls or pasta plates. Ladle soup into bread bowls; serve immediately.

and here is how mine turned out...
Sirloin burger with country vegetables
Tomato Bisque

So since it is just the two of us I doubled up the bread bowls and only made two and since I don't have any of those deep dish bowl/plate things we had to make due with pie plates. Tasted awesome and was great for a quick filling meal - almost to much for one person to eat.

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