Transform your favorite roll into a vessel for soaps and stews with this easy recipe for Mini Pretzel Roll Bread Bowls.
Ever since my kids were babies, we’ve watched football together — whether it’s on Sunday, Monday or Thursday. But we have less time these days and football always seems to be priority ‘z’ in our lives. Still, I think it’s important to have that time together enjoying something.
Whether it’s football or movie night or something else, spending time together is always a good thing. That’s where I hear about the odder bits of my kids days. And the tidbits that wouldn’t otherwise be shared.
And it’s where we dig into tasty bites.
I don’t know about you, but for us game day food — and movie night food — typically means smaller bites so we can have more of a variety. That’s why we love wings, baked wontons and veggie platters. But you still need something a little substantial, right? Something that is filling and satisfying … and that’s where this recipe comes in.
Mini Pretzel Roll Bread Bowls are mini in the sense that they are much smaller than full sized bread bowls. You won’t be having a big bread bowl with a ton of soup, but rather a smaller portion — so you can fill up, while still leaving room for other game day snacks.
Best of all? They are super easy to make.
You start by hollowing out the pretzel roll into a bowl shape. Then you bake it until its toasted. Fill it with hot soup.
But what hot soup?
Recently Campbell’s challenged me to find a fabulous way to enjoy their soup on game day. So I used the new Campbell’s Chunky BBQ Seasoned Pork Soup they sent me to whip up these bowls. The meaty soup is filled with veggies and good barbecue flavor — perfect for chilly afternoons and for enjoying with other popular game day foods.
Like other Chunky soups, this one is packed with bits and pieces of meat and veggies, which makes it wonderfully hearty — even in smaller portions. We adored the flavor and bone-sticking-ness of this.
- 4 sandwich-size pretzel rolls
- Preheat oven to 350 degrees.
- Place pretzel rolls on a baking sheet. use a knife to cut out the center of the roll, leaving a 1-inch rim around the outside and at least 1/2 inch at the bottom. They cut-out should be bowl-shaped.
- Bake the rolls for 5-10 minutes, until crispy and toasty.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.