Description
Deliciously baked bread bowls filled with cheese and pepperoni, perfect for a hearty meal.
Ingredients
Scale
- 4 large round loaves of Italian bread or sourdough boules
- 1/2 cup unsalted butter (melted)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 3 cups shredded mozzarella cheese
- 1 cup shredded provolone cheese
- 1 8-ounce package pepperoni slices
- 1/4 cup marinara sauce
- 2 tablespoons fresh parsley (chopped) (for garnish)
Instructions
- Preheat oven to 375°F. Slice tops off bread, scoop out insides leaving 1-inch walls, and place shells on a baking sheet.
- Mix melted butter with garlic powder, oregano, and salt. Brush exteriors and interiors of shells generously with the mixture.
- Toast shells for 10-12 minutes until golden. Remove, fill bottoms with half the cheese, then return to oven.
- Top with pepperoni, drizzle with marinara, add remaining cheese and optional bread crumbs. Bake 10-15 minutes until bubbly.
- Garnish with parsley and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes to restore crispness. Do not freeze.