Octopus and penguin-shaped bread bowls

There's still plenty of soup weather left before the warm days of summer are here. For your next soup night, surprise the kids by serving it in these adorable bread bowls.

Octopus bread bowl recipe

Yields 2, 6 or 12 octopus bread bowls, depending on size of rolls package

Ingredients:

• 1 package frozen Traditional White Rhodes Dinner Rolls (available in packages of 12, 36 or 72 rolls)
• Melted butter
• Black olives
• Cream cheese

Directions:

Thaw the Rhodes Dinner Rolls according to the directions on the package.

Combine the dough from 3 thawed rolls and roll into a flat circle, approximately 9 inches wide. Cut 8 dough triangles for the arms.

Twist each dough arm and arrange in a circle on a baking sheet lined with parchment paper.

Combine 3 more thawed rolls into a ball and place in the center of the twisted dough arms to make the octopus body. Cover with a dish towel and let the dough rest and rise for 15-20 minutes. Preheat oven to 350 degrees F. Bake at for 20-25 minutes.

Remove from oven and brush with butter.

Slice the top of the octopus body off and hollow out the center area for soup. To make the eyes, cut small holes into the bread and insert two black olives. Pipe a circle of cream cheese onto each eye.

Fill octopus bread bowl with desired soup.

Up next: Penguin bread bowl recipe >>