Parmesan Bread Bowls

Parmesan Bread Bowls

A fun and unusual way to serve your favorite chili recipes!

Prep Time

15

Minutes

Total Time

47

Minutes

Makes

6

bread

1
package regular or quick active dry yeast
1/4
cup warm water (105°F to 115°F)
2
tablespoons sugar
3
cups Gold Medal® all-purpose flour
3
teaspoons baking powder
3/4
teaspoon salt
1/3
cup grated Parmesan cheese
1/4
cup shortening
1
cup buttermilk
  1. Dissolve yeast in warm water in small bowl. Stir in sugar; set aside.
  2. Mix flour, baking powder, salt and cheese in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture look like fine crumbs. Stir in yeast mixture and just enough buttermilk so dough leaves side of bowl and forms a ball.
  3. Place dough on lightly floured surface. Knead about 1 minute or until smooth. Cover and let rise in warm place 10 minutes.
  4. Heat oven to 375ºF. Grease outsides of six 10-ounce custard cups. Place cups upside down in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Divide dough into 6 equal parts. Pat or roll each part into 7-inch circle. Shape dough circles over outsides of custard cups. (Do not allow to curl under edges of cups.)
  5. Bake 18 to 22 minutes or until golden brown. Carefully lift bread bowls from custard cups--custard cups and bread will be hot. Cool bread bowls upright on wire rack.
Makes 6 bread bowls
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead Tip
Planning a casual get-together with friends? Bake, then freeze these little bowls in an airtight freezer bag up to one month. Let them thaw a few hours before serving. If bowls get soggy, place them in a 350ºF oven for a few minutes or until crisp.
Serve With
Not in the mood for chili? These versatile bowls are a great container for thick stews, creamed meat, vegetable mixtures or even savory salads.

Nutrition Information:

1 Serving (1 Bread Bowl)
  • Calories 365
    • (Calories from Fat 110 ),
  • Total Fat 12 g
    • (Saturated Fat 4 g,),
  • Cholesterol 10 mg;
  • Sodium 680 mg;
  • Total Carbohydrate 55 g
    • (Dietary Fiber 2 g,
  • Protein 11 g;
Percent Daily Value*:
    Exchanges:
    • 3 1/2 Starch;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.