Pizza Bread Bowl Fondue

Hawaiian and Pepperoni Style

Print Recipe

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

½ teaspoon garlic powder

½ teaspoon onion powder

⅔ cup olive oil

1 prepared round Hawaiian bread

1 prepared loaf of cheese bread

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

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

Add ½ teaspoon each of garlic and onion powder to ⅔ cup oil.
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.
Preheat oven to 350 degrees.
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.
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.