I know you've seen the big, regular-sized loaves of bread, hollowed out and used as bowls for soup or dip. This is a variation on that idea- in miniature.
It's fast and easy to put together, and who wouldn't want their very own little bread bowl? No double-dipping here. :)
I bought a bag of 4" hard rolls from the bakery section, and a selection of dips. Thicker dips work better than salsa-types.
Using a bread knife, slice off the top 1/4th of the rolls. Using a small knife or spoon, scoop the bread out of the rolls, leaving a 3/4" thick shell. (I froze the tops and insides for future use). Brush the rolls, inside and out, with a very thin layer of olive oil or melted butter. Place rolls on a cookie sheet, and bake at 375 degrees for about 7 minutes, or until lightly toasted.
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