Thaw rolls and knead into a ball.
Spray a baking sheet and place dough ball in the center to rise.
Rise until 3 times original size.
Brush with egg wash.
Bake at 350 degrees for about 20 minutes.
In a small frying pan, melt the 1 tablespoon of butter. Then add your corn. I used frozen corn and just let it thaw in the butter. You want to just heat it but not overcook it. Set it aside. Now take a small to medium sauce pan and place it on the counter.
Add your cold milk and slowly whisk in the flour.
Once the flour is whisked in, making sure you have no lumps, place it on medium-high heat.
Now you need to whisk, until your mixture begins to boil.
Now add the 2 tablespoons of butter, the garlic powder, pepper, chicken bouillon, and oregano.
Take a look at the consistency of your mixture, continue to whisk until the mixture starts to thicken.
Your next step will be to add the cheese. Add your mozzarella little by little in ½ cup increments. Each ½ cup you add, you will whisk until it melts. Then add the next. Whisk in your parmesan cheese and let your mixture thicken until it is thick. See the picture above for the consistency you want to have. Now it is time to add the corn. Your bread bowl should be ready to cut. Use a sharp knife to cut a large circle on the top of the bowl.
Make sure you set aside all of the bread you cut out.
You will want to cut into the bowl to hollow it. I usually leave about an inch of bread on all sides. These will melt and help make your bowl water tight.
Place your bread bowl on the tray you will serve it on.
Now add your cheese corn dip into the middle of the bowl. All of the dip I made fit perfectly into my bowl.
You can now decorate it with your left over bread and corn chips.