Pizza Bread Bowl Fondue Hawaiian and Pepperoni Style
Try this fun way to enjoy a simple supper this spring. You can get creative with fondue and dippers, but here are a couple of our favorites.
Ingredients
Bread bowls
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅔ cup olive oil
- 1 prepared round Hawaiian bread
- 1 prepared loaf of cheese bread
Hawaiian Pizza Fondue
- 2 cups cubed Colby Jack cheese
- 8 ounces cream cheese, cubed
- 2 teaspoons cornstarch
- 1 (8-ounce) can crushed pineapple, drained
- 6 ounces diced ham
- Chopped green onion or chives
- Coconut chips (optional)
- Dippers: Toasted bread, sliced Canadian bacon, plantain chips, steamed veggies
Pepperoni Pizza Fondue
- 1 (6-ounce) package sliced pepperoni, chopped
- 1 teaspoon Italian seasoning
- 1½ cups cubed American cheese
- 1½ cups cubed mozzarella
- ½ teaspoon garlic powder
- 2 teaspoons cornstarch
- ½ cup grated Parmesan
- Dippers: Deep fried tortellini and Ravioli, toasted bread, assorted veggies
Directions
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Add ½ teaspoon each of garlic and onion powder to ⅔ cup oil.
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Hollow out bread bowls, making sure not to cut through bottom of the loaves. Brush insides with seasoned oil. Cube and brush the cut-out bread as well.
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Preheat oven to 350 degrees.
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For Hawaiian Pizza Fondue, toss cheeses with cornstarch. Stir in pineapple and ham. Fill bread bowls and place on baking sheet. Tent with foil. Bake 20 minutes. Remove foil and lay cubed bread pieces around bowls. Bake another 8–10 minutes. Garnish with onion and coconut.
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For Pepperoni Pizza Fondue, set aside Parmesan, half the pepperoni and half the Italian seasoning. Combine all remaining ingredients and fill bread. Sprinkle with the remaining pepperoni and seasoning. Place bowls on baking sheet. Tent with foil. Bake 20 minutes. Remove foil and lay cubed bread pieces around bowls. Bake another 8–10 minutes. Garnish with Parmesan.
