I have to confess I have been in the middle of a project and realized I was hungry, only to look at the clock and discover dinnertime was in 25 minutes (or less-ha ha!). The secret is that there's only one special ingredient in these bread bowls: a refrigerated tube of French bread dough! You can keep it in your fridge for about 2 months, at standby with a can of chili or stew, for when you need to make it look like you didn't forget about dinner. This one's for all you busy moms (and dads!) who need something delicious in a pinch. However, it's also for all you who want to make bread bowls from scratch, but don't have the time to do it. I figure if you cooked it, that means you made it, right?
This is it! Ok, so it's 2 ingredients (is a mist of oil an ingredient?).
Preheat oven to 350 degrees F. Lightly grease the pan. So easy, your kids can help.
Ok, so this picture requires me to confess that I cannot open one of these tubes. The suspense of when it's going to pop is too much for me. You think I kid. Is there a name for this disorder? Come on, I can't be alone.
Bend the dough in. There will be a "seam." Fold the dough in to conceal the seam and tuck the rough edges under the ball of dough.
Don't worry about making it a perfect ball. The less perfect it is, the more likely people will believe you made it yourself! ha ha!
Cut just a little bit off the top. Cut too low and you've just made a bread plate.
Do not take the insides out of the breadbowl. That's the best part! Firmly push the bread down and to the sides with your thumbs.
See, plenty of room for soup! Now you can either grab the can opener or spoon in something home-made.
This recipe came from the Pillsbury Bake-off in 2002. Kudos to Maureen Gill for coming up with it! I really like the Bake-Off recipes at Pillsbury.com. Invented and reviewed by real people. If Pillsbury's willing to give someone a million dollars for making it, I'm willing to try it!