These bread bowls will complement any soup on the menu.
Preheat oven to 400°F (200C). Cut dough in half to form four equal portions. Place dough cut-side down on Large Round Stone with Handles; press lightly to form four 1/2-in. (1 cm) rounds.
Brush dough with olive oil; sprinkle with cheese. Bake 21-23 minutes or until deep golden brown.
To serve, slice off top of each bread round; carefully remove centers to form bowls. Place on plates; ladle soup into bowls.
Calories 660, Total Fat 23 g, Saturated Fat 6 g, Cholesterol 10 mg, Carbohydrate 94 g, Protein 20 g, Sodium 1640 mg, Fiber 2 g
6 starch, 4 fat (6 carb)
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