Bread-bowl soup

Bread bowls made with Pillsbury® crusty French loaf are great for soup or chili!

Save and Share

false

( 0 Ratings)

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

297f9ee6-b36a-43c9-9db7-cb16d6628caf

Member Recipe By dax3468

Prep Time 15 min
Total Time 30 min
Servings 4

Ingredients

1: pkg can Pillsbury® refrigerated crusty French loaf

1: can cans (18.5 oz each) Progresso® Rich & Hearty beef pot roast with country vegetables or chicken corn

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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.
2 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.
3 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
4 Meanwhile, in 2-quart saucepan, heat soup over medium heat until hot.
5 Place bread bowls in shallow soup bowls or pasta plates. Ladle soup into bread bowls; serve immediately.