INGREDIENTS
- 3 sprigs fresh thyme, leaves removed
- 2 sprigs fresh oregano, leaves removed
- 1 teaspoon garlic salt
- 1 (13.2 ounce) tube Pillsbury Simply Rustic French Bread
- 2 (18 ounce) cans Progresso High Fiber 3-Bean Chili with Beef
- 2 tablespoons crumbled or shredded cheese
- 2 tablespoons fresh parsley (for garnish)
DIRECTIONS
- Preheat oven to 350.
- Finely chop the fresh herbs.
- Pull the bread from the tube and roll it into a ball. Add the herbs and garlic salt; knead well to mix everything together. Using a pastry cutter, divide the ball in half. Roll out the smaller balls into 8-inch circles (roughly).
- Turn two oven-safe bowls upside down and lightly grease the bottoms and sides. (Cooking spray or oil is fine.) Lay the dough over each bowl and manipulate it so it's even and snug on the bowls. Lightly brush with oil. Place the two bowls on a baking sheet and slide into the oven for about 20 minutes, or until golden brown.
- Let rest for 5 minutes, and then pull the bread bowls off of the real bowls. Flip bread bowls over and fill with hot Progresso chili. Garnish with parsley and cheese. Serve immediately!
Tip: Don't allow soup to sit in bread bowls before serving. Fill bread bowls and serve immediately so bottom of bowl doesn't get soggy.