1. Prepare Your Dough and Oven: If using frozen dough, ensure it’s fully thawed. Preheat your oven to 375 F (190 C). Lightly grease a baking sheet or line it with parchment paper.

2. Season the Dough: In a small bowl, combine the olive oil, Italian seasoning, garlic powder, salt, and black pepper. Mix well. Place the thawed bread dough on a clean, lightly floured surface. Gently stretch or roll the dough into a roughly rectangular shape, about 1/2 inch thick. Brush the seasoned olive oil mixture evenly over the entire surface of the dough, leaving a small border around the edges.

3. Shape the Bowls: Carefully roll the dough from one long side to the other, creating a log. Pinch the seam closed to seal. Now, cut the log into 6-8 equal pieces, depending on how large you want your bread bowls to be. Take each piece and gently tuck the edges under to form a round, smooth ball. Place these dough balls seam-side down on your prepared baking sheet, leaving about 2-3 inches between each for expansion.

4. Create the Egg Wash: In a small bowl, whisk together the beaten egg and 1 tablespoon of water until well combined. This egg wash will give your bread bowls a beautiful golden-brown color and a slightly shiny crust.

5. Brush and Bake: Brush the tops and sides of each dough ball generously with the egg wash. If desired, sprinkle with optional: grated Parmesan cheese and/or optional: chopped fresh parsley for extra flavor and visual appeal. Place the baking sheet in the preheated oven.

6. Monitor for Doneness: Bake for 20-25 minutes, or until the bread bowls are golden brown and sound hollow when tapped on the bottom. The internal temperature should reach 200-210 F (93-99 C) if you’re using a thermometer.

7. Cool and Hollow: Once baked, remove the bread bowls from the oven and transfer them to a wire rack to cool slightly. While still warm but cool enough to handle, use a sharp serrated knife to carefully cut a circle in the top of each bread bowl, about 1/2 inch from the edge. Gently scoop out the soft interior bread, leaving a sturdy shell about 1/2 to 3/4 inch thick. Don’t discard the scooped-out bread; it’s perfect for dipping!

8. Serve with Dips: Fill each hollowed bread bowl with your favorite dips and arrange them on a platter with the scooped-out bread pieces and any other dippers you like.