Savory Sandwich Ring from Pampered Chef

2 packages (11 ounces each) refrigerated French bread dough
3 garlic cloves, pressed
½ teaspoon each: dried oregano and dried basil
1 medium each: onion, green bell pepper, and tomato, all thinly sliced
½ cup pitted ripe olives, sliced
8 ounces thinly sliced deli meat, such as hard salami, turkey, ham or
bologna
4 ounces thinly sliced cheese, such as Swiss, American or Munster
6 tablespoons Italian dressing, divided

Preheat oven to 350*F. Place dough, seams side down, on 15” round baking
stone. Join ends of dough together to form 1 large ring. Cut 8 diagonal slashes (1/2 inch deep) on top of dough. Lightly spray dough with vegetable oil. Press garlic over dough; spread evenly. Sprinkle with oregano and basil. Bake 26-30 minutes or until deep golden brown. Immediately remove from baking stone to cooling rack; cool completely.

Chop lettuce into thin strands. Thinly slice onion, bell pepper and tomato. Slice olives. To assemble sandwich, cut bread in half horizontally . Arrange meat and cheese evenly over bottom half of bread. Top with lettuce. Drizzle 2 tablespoons dressing evenly over lettuce. Top with onion, bell pepper, tomato and olive slices. Brush cut side of bread top with remaining dressing; place
over bottom half. Cut into 8 wedges and serve.

Italian Sausage Bread

1 lb Italian sausage

4 oz mozzarella cheese

1 can (2.25oz) pitted ripe olives, drained

1/4 fresh parsley, snipped

1 tsp Italian Seasoning Mix

2 packages (11oz each) refrigerated French bread dough

1 can (8oz) pizza sauce



Heat a large skillet over medium heat until hot. Cook sausages 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain & transfer to a bowl.

Preheat oven to 400°F. Grate cheese. Chop olives. Snip parsley. Add olives, parsley & seasoning mix to sausage mixture; mix well.

On large cutting board, unroll 1 package bread dough, forming a 12x10" square. Spread half of the pizza sauce over dough to within 1" of edge. Spread half of the sausage mixture over sauce. Starting at front edge, roll dough into a cylinder; pinch to seal. Carefully transfer roll onto a rectangle stone. Repeat with remaining dough, sauce & filling mixture to form a second roll; place on baking baking stone.

Slice 8 diagonal cuts across top of each roll. Bake 25-30 minutes or until golden brown. Slice into 1" slices using bread knife. Serve hot.

Yields: 12 servings