This is one I cooked up on a whim, as I wanted to have something to nom on while watching the Once Upon a Time premiere last night, and frankly, it’s a pretty quick recipe to make. Hollowing out the rolls will take a little trial and error, but honestly, so long as the bottom doesn’t fall out, you’re doing just fine.

Mini Garlic and Mozzarella Bread Bowls
Makes 6


  • 1 six-pack of take and bake rolls (I did the French Bakery’s ciabatta rolls, the original recommends La Brea dinner, choose whatever works best for you), dethawed
  • .5 stick of butter (.25 c)
  • 6 cloves of garlic, chopped
  • 1 14.5 oz can of diced tomatoes
  • 1 T sugar
  • 1.5 c chicken stock
  • salt and pepper to taste
  • 6 oz fresh mozzarella, torn small to enable melting
  • .25 c shredded parmesan

Preheat your oven to 385 (mine went to 355). The original recipe recommends thawing your rolls in the oven, but mine had been in the fridge for a day, in the freezer before that, and bought at room temp, so I think they were just fine.

In a small pot, melt your butter and cook your garlic (yes, at the same time) over medium heat, stirring occasionally for about three minutes.  Your butter should foam up as it melts. Add your tomatoes, sugar, salt and pepper and cook for another five minutes, still stirring occasionally.  Then add your chicken stock and cook for another five minutes, before bringing the mixture to a simmer.  

While the filling comes to a simmer, cut the tops off your rolls, and then hollow them out (make sure to leave at least a pinky finger’s worth of thickness on the walls and bottom).  Place them on a lined baking sheet. You can save the tops of the rolls for later if you want, for decoration and serving or additional breadiness.  I didn’t save mine, I liked the way they looked better.

Once simmering, add your mozzarella to the mixture and stir to melt.  Once melted, immediately start spooning your filling into the bread bowls (make sure the sheet is as close as possible to the pot), and sprinkle the parmesan on top.  

Bake for about seven minutes, let them cool enough to handle, and then enjoy the bready cheesy tomatoey goodness.