No-stick cooking spray
1 (11.5 oz.) can Pillsbury Refrigerated Cornbread Twists

Heat oven to 375 degrees. Invert four 6 ounce custard cups on large ungreased cookie sheet; spray with cooking spray. Unroll dough; separate into 16 strips. Cut 10 strips in half lengthwise. (Bake remaining 6 strips for breadsticks as directed on package.) Wrap 2 strips of dough around wide end of each coated cup to form rim, overlapping and securely pinching strips to seal. Place 3 strips 1 at a time, over bottom and sides of each cup forming lattice bowl. Pinch ends of each strip well to seal rim. Using fingers, press and flatten dough, forming base.

Bake at 375 degrees for 12 to 15 minutes or until deep golden brown. Place bowls right side up on cooling rack; cool slightly. With knife, carefully loosen rim of baked salad bowls from custard cups; cool completely. Remove custard cups. 4 salad bowls.