We currently do not have working central air in our apartment, so I've been trying to either plan for meals on the grill, in the slow cooker or no heating necessary to avoid turning on my oven to make us dinner. Earlier this week we had a few days that it was okay to use the oven with the windows open and fans on, so I made some meatballs and mini bread bowls.
SLOW COOKER MEATBALLS AND MINI BREAD BOWLS
1 lb lean ground beef
1 egg
1/2 cup Italian bread crumbs
3 tablespoons milk
1 jar (25 oz) marinara sauce
1 can (11 oz) Pillsbury™ refrigerated crusty French loaf
Parmesan cheese, if desired
Directions
2. Meanwhile, heat oven to 350°F. Cut dough into four pieces. Spray underside of jumbo muffin pan. Form dough around muffin cups to make four bowls. Bake 13 to 15 minutes or until bowls are golden brown. Cool slightly. Remove bowls, and cool completely.
3. Brush baked bread bowls with butter and garlic salt or Italian herbs for an interesting flavor twist.