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
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.
High Altitude (3500-6500 ft)
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