Chili Bowls

16 ounces frozen bread dough
2 tablespoons butter, melted
3 cups favorite chili
1/2 cup Cheddar cheese, grated
1/4 cup onions, chopped
Garlic powder and Parmesan cheese

Thaw the bread dough until it is pliable. Cut the dough crosswise into 4 pieces. With lightly floured hands, shape each dough piece into a ball. Place balls 3 inches apart on a lightly greased cookie sheet. Brush balls with melted butter. Let bowls rise in a warm place until tripled in size. Bake at 375 degrees F for 20 to 25 minutes until golden brown. Remove from cookie sheet immediately and allow to cool on rack.

To make chili bowls, slice off tops of loaves and hollow by pinching bread out with fingers. Brush cut side of tops with melted butter and sprinkle with garlic powder and Parmesan cheese. Toast bowls and tops by placing in the oven or under the broiler. Fill with hot chili and top with grated cheese and onions.

Serves 4.

NOTE: for smaller bowls, cut dough into 6 pieces.

Bread Bowls

4 servings

1 pound store-bought pizza dough, cut into 4 equal pieces
Nonstick cooking spray

Preheat the oven to 425°F. 
Coat the outsides of four disposable 8½ inch round cake pans with nonstick cooking spray. 
Turn the cake pans upside-down and stretch a dough quarter over the outside of each; prick each crust all over with a fork. 
Bake for 8 to 10 minutes, or until lightly browned. 
Carefully remove the crusts from the cake pans and place on a wire rack to cool. 
Serve (see tips below), or place in an airtight container until ready to serve. 

TASTY TIP: To flavor the bread bowls, lightly brush the outside of the dough with melted butter or olive oil and sprinkle with garlic or onion powder before baking.

SERVING TIPS: We can do so much with these! Fill 'em with your favorite mixed greens and top with grilled chicken or shrimp for a complete meal in one edible bowl! Use them for serving dips, or even for individual servings of your favorite hearty chili and stew.