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Mozzarella and pesto bread bowls

When I have stale bread rolls I don’t throw them away - I make breadcrumbs or baked stuffed bowls/boats from them. These mozzarella and pesto bread bowls were made using up leftovers in my fridge – gluten-free buns, a grilled bell pepper, some pesto and mozzarella. You can use grilled courgette, sundried tomatoes or artichokes too ( jarred or home-made). Serve with a crisp salad!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 stale bread rolls or buns
  • 4 tsp pesto approx.
  • ½ cup grilled vegetables of your choice home-made or jarred
  • Handful of basil leaves
  • 1 mozzarella ball

Method
 

  1. Preheat oven to 180C.
  2. Cut off the top third off the rolls. Scoop out the soft bread, leaving about 1cm rim. (Don’t dispose the soft bread bits- make breadcrumbs from it!).
  3. Rub pesto inside the bread bowls, then line them with basil leaves and sliced grilled vegetable of your choice. Season with salt & pepper, then put them on a baking tray.
  4. Drain, pat-dry then thinly slice the mozzarella. Cover the bowls with the cheese slices.
  5. Bake for 10-15 minutes until the cheese starts to melt.
  6. Serve the bowls with baby leaf or rocket salad.