Ingredients:

• 1 package Rudi’s Gluten-Free Rosemary Olive Oil Ciabatta Rolls
• 1 Tbsp. olive oil
• 1/2 cup diced Granny Smith apple
• 1/2 cup diced firm, ripe pear
• 1/3 cup finely chopped onion
• 1/3 cup finely chopped celery
• 1/2 tsp. dried thyme leaves
• 1/4 tsp. dried rubbed sage
• Salt + pepper (to taste)
• 3/4 cup gluten-free vegetable broth
• 1/4 cup chopped walnuts, optional

Directions:

1. Preheat oven to 400 degrees.
2. In a small pan over medium heat, saute onion and celery in olive oil for 2-3 minutes, until fragrant and beginning to soften.
3. Add apples, pears, and dried herbs to the pan, stirring well.
4. Cook 3-5 minutes, stirring regularly, until apples and pears are soft but not mushy.
5. Remove rolls from the freezer and place directly onto a baking sheet.
6. Bake rolls four 4 minutes and remove pan from the oven.
7. Use a serrated knife to cut the tops, lengthwise, off of the rolls. Use your fingers to scoop out the inside of each roll, tearing into pieces and putting in a medium-sized mixing bowl.
8. Stir together bread, vegetable broth, and apple-pear mixture. Adjust seasoning as necessary.
9. Scoop stuffing back into the bread ‘bowls.’ Sprinkle with walnuts if desired.
10. Bake 6 more minutes, or until heated through.
11. Serve immediately.