Italian Bread Bowls Recipes

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ITALIAN EGG BREAD BOWL

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13



Italian Egg Bread Bowl image

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Using a serrated knife, slice about 1 inch off the top crust of the Italian bread. Carefully tear out the insides of the loaf, leaving about 3/4-inch of bread to form a shell. Put the loaf on the prepared baking sheet, drizzle inside with some olive oil, and season with salt and pepper. Bake until slightly crispy, about 10 minutes. Cool on a baking rack while you make the eggs. Preheat the broiler.
  • Heat the 2 tablespoons olive oil in a large skillet over high heat. Add the sausage and cook, breaking it up with a wooden spoon, until golden brown. Remove the sausage to a paper-towel-lined plate.
  • Add the onion and the green and red peppers to the skillet; cook, stirring occasionally, until softened, about 4 minutes. Reduce the heat slightly, then add the chiles, sausage, parsley and basil; toss to combine. Stir in the eggs and about two-thirds of the provolone and cook, stirring, until the eggs just begin to set, less than 1 minute.
  • Pour the egg mixture into the bread shell and top with the Parmesan and the remaining provolone. Broil until the cheese is melted and bubbly and the eggs are just cooked through, about 3 minutes. (You can use a cake tester to check--insert it into the eggs to see if it comes out with raw egg on it.)
  • Transfer to a cutting board, let set for 1 or 2 minutes, and then slice into 4 to 6 wedges.

1 round loaf good-quality Italian bread
Olive oil, for drizzling, plus 2 tablespoons
Kosher salt and freshly ground black pepper
8 ounces loose sweet Italian sausage
1 small Spanish onion, halved and thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 jarred Calabrian chiles, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons torn fresh basil
10 large eggs, whisked until frothy
6 ounces grated provolone
1/4 cup grated Parmesan

QUICK AND EASY BREAD BOWLS

Impress all your friends by serving cream soups or dips with this bread bowl recipes. It's one of the most popular recipes on my blog, yammiesnoshery.com. -Rachel Heidenreich, Marshall, Michigan

Provided by Taste of Home

Time 55m

Yield 6 servings.

Number Of Ingredients 6



Quick and Easy Bread Bowls image

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 500°. Punch dough down. Divide and shape into 6 balls. Place 3 in. apart on 2 baking sheets that have been generously sprinkled with cornmeal or greased. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Spray loaves with water; if desired, generously sprinkle with sesame seeds. Using a sharp knife, score surface with shallow cuts in an "X" pattern. Bake 2 minutes. Reduce oven setting to 425°. Bake until golden brown and internal temperature reaches 190°-200°. Remove from pans to wire racks to cool completely., Cut a thin slice off the top of bread. Hollow out bottom portion of loaf, leaving a 1/2-in. shell. Discard removed bread or save for another use, such as croutons.

Nutrition Facts : Calories 283 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 396mg sodium, Carbohydrate 57g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

2 tablespoons active dry yeast
3 cups warm water (110° to 115°)
2 tablespoons sugar
2 teaspoons salt
6-1/2 to 7-1/2 cups bread flour
Optional: Cornmeal and sesame seeds

ITALIAN BREAD BOWLS

Recipe makes 8 bread bowls. They have a nice crusty outside which is perfect for soups in the winter. This recipe does scale down pretty easily to 4 bowls. Scaled recipe can be made in a 2 lb bread machine. Be sure to scale the instructions, too ;) Ready in 2 hours and 15 minutes. Bowls can be frozen for up to 1 month, if desired.

Provided by VelcrowMistress

Categories     Breads

Time 45m

Yield 8 Bread Bowls, 1 serving(s)

Number Of Ingredients 8



Italian Bread Bowls image

Steps:

  • In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
  • When the dough has pulled together into a ball, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in size, about 40 minutes.
  • Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
  • Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
  • To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.

2 tablespoons active dry yeast
2 1/2 cups warm water (110 degrees F/45 degrees C)
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

ITALIAN BREAD BOWLS

These cute little bread bowls are a great way to serve soup in the wintertime. I usually serve a hearty potato soup when I have the time to bake them. They freeze for up to 1 month, if desired.

Provided by Kerri Skrudland

Categories     Bread     Yeast Bread Recipes

Time 2h15m

Yield 8

Number Of Ingredients 8



Italian Bread Bowls image

Steps:

  • In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
  • When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
  • Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
  • Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
  • To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.

Nutrition Facts : Calories 439.4 calories, Carbohydrate 85 g, Fat 4.6 g, Fiber 3.4 g, Protein 12.5 g, SaturatedFat 0.7 g, Sodium 593.7 mg, Sugar 0.3 g

2 (.25 ounce) packages active dry yeast
2 ½ cups warm water (110 degrees F/45 degrees C)
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

ITALIAN MEAT BOWLS

These bite-size, hand-held meatball cups are filled with gooey cheese and marinara. A mini muffin tin helps make the shape possible. Use gluten-free breadcrumbs for a wheat-free version.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h40m

Yield 8 to 12 servings (24 pieces)

Number Of Ingredients 12



Italian Meat Bowls image

Steps:

  • Combine the milk and 1/4 cup of the breadcrumbs in a large bowl and allow it to sit for 5 minutes. Add the garlic, egg, 1/2 cup of the Parmesan and 1 teaspoon salt. Use your hands to stir everything together until well combined. Add the ground beef and mix until just combined.
  • Drop rounded tablespoons of the meat mixture into a 24-cup miniature muffin tin. Use your fingers to push the meat into the bottom and up the sides of each cup to form a small bowl shape. Press 1 cube of mozzarella into each bowl. Cover with plastic wrap and freeze until solid, about 2 hours. (This can be done a day in advance.)
  • Position an oven rack in the upper third of the oven and preheat it to 450 degrees F. Set a cooling rack over a rimmed baking sheet and spray it generously with cooking spray. Put the remaining 1/4 cup breadcrumbs in a small bowl.
  • Use a small offset spatula or butter knife to help nudge the frozen meat bowls out of the muffin tin. Roll the outside of each bowl in the breadcrumbs to coat completely and place on the prepared rack. Spoon 1 teaspoon of marinara sauce into each bowl. Combine the oregano, crushed red pepper and remaining 1/4 cup Parmesan in a small bowl and sprinkle some on each meat bowl.
  • Bake, rotating the baking sheet once halfway through, until the meat is just cooked through and the breadcrumbs are crispy, 15 to 20 minutes.

1/3 cup whole milk
1/2 cup Italian breadcrumbs
2 cloves garlic, grated
1 large egg, lightly beaten
3/4 cup grated Parmesan
Kosher salt
1 pound 80 percent ground beef
Nonstick cooking spray, for the rack
6 ounces part-skim mozzarella, cut in to 24 cubes
1/2 cup prepared marinara sauce
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper

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