Pillsbury Bread Bowl A Bowl You Can Eat Recipes

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SANTA FE CHICKEN BREAD BOWLS



Santa Fe Chicken Bread Bowls image

Bread bowls come easy with refrigerated dough. And here's a great tasty filling!

Provided by Pillsbury Kitchens

Categories     Entree

Yield 6

Number Of Ingredients 14

2 cans (11 oz) refrigerated Pillsbury™ Original French Bread
1 tablespoon olive or vegetable oil
2 boneless skinless chicken breast halves, cut into 1/2-inch pieces
1 red bell pepper, chopped
1/4 cup chopped red onion
1 (16-oz.) can chili beans, drained
1 (11-oz.) can super sweet yellow and white corn, drained
1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
3/4 cup sour cream
1/2 cup ketchup
1 (1-oz.) pkg. Old El Paso™ Taco Seasoning Mix
1 tablespoon dried parsley flakes
1 teaspoon dried basil leaves
2 oz. (1/2 cup) shredded cheddar cheese, if desired

Steps:

  • Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Remove dough from cans. Cut each loaf into 3 pieces; shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet. Bake at 350°F. for 22 to 26 minutes or until golden brown.
  • Meanwhile, heat oil in large saucepan over medium-high heat until hot. Add chicken, bell pepper and onion; cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally.
  • Add all remaining ingredients except cheese; mix well. Bring to a boil. Reduce heat to medium-low; simmer 7 minutes or until thoroughly heated, stirring occasionally.
  • With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowls. Place each bread bowl on individual serving plate. Spoon about 1 cup chicken mixture into each. Sprinkle evenly with cheese. Place top of each bread bowl next to filled bread bowl.

Nutrition Facts : Calories 590, Carbohydrate 78 g, Cholesterol 50 mg, Fat 3, Fiber 7 g, Protein 26 g, SaturatedFat 8 g, ServingSize 1/6 of Recipe, Sodium 1960 mg, Sugar 14 g

PILLSBURY BREAD BOWL - A BOWL YOU CAN EAT



Pillsbury Bread Bowl - a Bowl You Can Eat image

Got this from their website. This recipe is just how to make bread "soup bowls". You add canned or any home made soup into these bowls. I can not wait to try this myself; so darn easy.

Provided by ssej1078_1251510

Categories     < 60 Mins

Time 45m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 2

1 Pillsbury refrigerated crusty french loaf, packaged from the dairy section
cooking spray

Steps:

  • Heat oven to 400 degrees Fahrenheit.
  • Place 4 (10-oz) custard cups upside down on ungreased cookie sheet.
  • Spray outside of cups with cooking spray.
  • 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.
  • 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.
  • Place bread bowls in shallow soup bowls or pasta plates.
  • Ladle soup into bread bowls; serve immediately.

Nutrition Facts :

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3/5 (4)
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Total Time 35 mins
  • Heat oven to 350°F. Spray cookie sheet with cooking spray. Remove dough from can; do not unroll. Cut dough into 4 equal pieces. Shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on cookie sheet.
  • Bake 18 to 20 minutes or until deep golden brown. Remove from cookie sheet; place on wire rack. Cool 10 minutes.
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