A savory appetizer that will cure your craving for something Italian and cheesy.
Ingredients
- 6 La Brea Bakery Take & Bake French Dinner Rolls
- 1 tablespoon extra virgin olive oil
- ¼ cup butter
- 6 garlic cloves, minced
- 14 ½ ounces diced tomatoes
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon sugar
- 1 ½ cups chicken stock
- 1 ½ cups mozzarella cheese, finely shredded
- ¼ cup Parmesan cheese finely shredded
Preparation
- Heat oven to 385°F. Cut about ⅓-inch off the top of each roll and reserve for later.
- Scoop out most of the inside of the roll, leaving approximately ⅓-inch thickness all the way around to form a bowl. Brush the inside and top with olive oil.
- Place the rolls on a baking sheet and bake for 5 minutes. Remove from oven and allow to cool (leave oven on).
- Add the butter and garlic to a medium saucepan over medium heat and stir to combine. Allow the butter to melt and begin to foam, stirring occasionally for 3 minutes.
- Add the tomatoes, salt, pepper, and sugar and continue to cook for 5 minutes, stirring occasionally.
- Add the chicken stock and cook an additional 5 minutes. Lower to a simmer for 5 to 10 minutes.
- Increase the heat under the tomato mixture to medium and add mozzarella to the pan, stirring to combine and melt the cheese.
- Spoon the mixture into the bread bowls and top with the Parmesan before returning the bread bowls to the oven for 5 minutes. Remove from oven and serve with the removed bread tops on the side for dipping.
