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
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.