Ingredients:
1 (1/4 ounce) package active dry yeast
2 tablespoons sugar
3/4 cup water ( 105 F to 115 F)
3 cups Bisquick reduced-fat baking mix
Directions:
Dissolve yeast and sugar in warm water in large bowl.
Stir in Bisquick mix until dough leaves side of bowl and forms a ball.
Turn dough onto surface lightly dusted with Bisquick mix; gently roll in Bisquick mix to coat.
Knead about 1 minute or until smooth.
Cover and let rise 10 minutes.
Heat oven to 375 F.
Grease outsides of five 10-ounce (large) custard cups.
Place cups upside down on large ungreased cookie sheet.
Divide dough into 5 equal parts.
Pat or roll each part into 7-inch circle.
Shape circles over outsides of custard cups (eo not curl dough under edges of cups).
Bake 15 to 18 minutes or until golden brown.
Tap custard cups to loosen bread bowls.
Cool 3 minutes; carefully lift bread bowls off custard cups (custard cups and bread will be hot).
Cool bread bowls upright on wire rack.
Make Chicken Caesar Salad and fill bread bowls as directed.
Servings: 5
Time preparation: 40 min.
Time total: 78 min.