Bread Bowl Soup

By Booper-2

Ingredients

• 1 can Pillsbury® refrigerated crusty French loaf
• 2 cans (18.5 oz each) Progresso® Rich & Hearty beef pot roast with country vegetables or chicken corn chowder soup

Details

Servings 1
Cooking time 30mins
Adapted from pillsbury.com

Preparation

Step 1

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.

Don’t have enough 10-oz custard cups? Lightly crush 4 sheets of foil into 4 (4-inch) balls; flatten tops slightly. Place flat sides up on ungreased cookie sheet. Continue as directed above. Remove foil from bread bowls and discard.

How to Make Bread Bowl Soup

Wheaties