Prep Time: 3 minutes

Cook Time: 20-25 minutes

Serves: 6 bowls or 4 larger bowls

Ingredients:

2 frozen dough loafs (bread or pizza, this will depend on what you’re stuffing them with)

2 eggs, beaten

What to do:

Regular Method (5-8 hours)

– Place dough on a large sprayed baking sheet and cover with plastic wrap also coated with cooking spray to keep it from sticking while the dough is rising. Let rise 4 to 7 hours then carefully remove plastic wrap. (Just a reminder that the actual rising time will depend on the temperature of your kitchen)

Refrigerator Method (8-16 hours)

– Place dough on a large sprayed baking sheet and cover with plastic wrap also coated with cooking spray to keep it from sticking while the dough is rising. Place in your refrigerator for 6 to 12 hours. Remove from refrigerator and let rise 2 to 3 hours then carefully remove plastic wrap. (Just a reminder that the actual rising time will depend on the temperature of your kitchen)

Speed Method (2-4 hours)

– Preheat oven to 200 degrees, wait 3 minutes then turn oven off. Coat a baking sheet with non-stick cooking spray and place frozen dough on sheet uncovered. Boil 2 quarts water and pour water into a shallow pan placed on lowest oven rack. Place your frozen dough in warm, moist oven and let rise 2 -4 hours.

Soup Bowls

Cut loaf into thirds once it has raised, form each into round balls. Place back on the large sprayed baking sheet. Brush with egg and cover with sprayed plastic wrap. Let rise until double in size. Remove plastic wrap and bake at 350 degrees for about 20-25 minutes or until golden brown. Cook and slice off the top and hollow out bread and fill with your favorite soup, chowder, chili or dip.