Preheat Oven and Prep Bread Bowls: Preheat your oven to 350°F (180°C). Slice the tops off the four garlic bread rolls. Gently hollow out the inside of the rolls to create “bowls,” leaving a thick enough wall to hold the sauce. Place the hollowed-out bowls and their tops on a baking tray.

Cook the Bacon: Place a large skillet over medium heat. Add the chopped bacon and cook, stirring, until crispy. Use a slotted spoon to remove the bacon to a paper-towel-lined plate, leaving a small amount of fat in the pan.

Cook the Chicken: Add the olive oil and butter to the same pan. Once the butter is melted, add the bite-sized chicken pieces. Season with salt and pepper and cook, stirring occasionally, until golden brown and cooked through. Remove the chicken and set it aside with the bacon.

Caramelize Onions and Mushrooms: In the same pan, add the thinly sliced onions. Turn the heat to low and cook, stirring, for about 10 minutes until soft, sweet, and caramelized. Add the minced garlic and sliced mushrooms, turn the heat up slightly, and cook for another 3-4 minutes until the mushrooms are browned.

Build the Creamy Sauce: Add the sliced roasted red peppers to the pan. Pour in the thickened cream, chicken stock, Dijon mustard, and smoked paprika. Stir together and let it simmer gently for 3-5 minutes to thicken slightly.

Add the Cheese: Reduce the heat to low. Stir in the shredded mozzarella and grated parmesan cheese. Keep stirring gently until the cheeses are fully melted and the sauce is smooth.

Combine and Wilt Spinach: Return the cooked chicken and crispy bacon to the skillet. Fold them into the creamy sauce. Add the finely chopped baby spinach and stir just until it wilts, about 1 minute. Taste and adjust seasoning with salt and pepper if needed.

Fill and Bake the Bread Bowls: Carefully spoon the hot, cheesy stroganoff mixture into each of your hollowed-out garlic bread bowls. Sprinkle a little extra parmesan cheese over each one.

Place the baking tray in the preheated oven and bake for 5-7 minutes, until the bread is extra toasty and the filling is hot and bubbly.

Garnish and Serve: Garnish the bowls with a sprinkle of fresh parsley. Serve immediately with the reserved garlic bread tops on the side for dipping.