Pizza Stuffed Mini Bread Bowls

Preheat oven to 350°F. Spray a cookie sheet with cooking spray. Remove the dough from can. Cut each loaf into 4 equal pieces. Shape each piece into a ball and place them seam-side down (so dough is smooth on top) onto the cookie sheet. Bake for 22 to 26 minutes or until golden brown.

Meanwhile, heat the olive oil in a pot. Add the onions and sausage and cook until the onions are soft and the sausage has browned, about 10 minutes. Add the mushrooms and cook another 5 minutes. Add the chicken broth, tomato sauce, Italian seasoning, pesto and Parmesan cheese. Simmer for 10 minutes or until the bread bowls are ready.

Preheat the broiler to high.

When the bread bowls have cooled, cut the top off each loaf with a sharp, serrated knife. Press the bread inside the bread bowl down, making room for the soup.

Spoon about 1 to 1 1/2 cups warm soup into each bowl and serve. Sprinkle the top of each bowl with mozzarella and then add a pepperoni slice. Place under the broiler for 1 minute or until the cheese is melted.

Place the top of each bread bowl next to the filled bread bowl on a plate. Serve and eat immediately!