Antipasto Salad Bowl

Source: The Pampered Chef

1 package refrigerated bread dough
1 large head romaine lettuce, torn into pieces
1 medium cucumber, sliced
1/2 cup Italian salad dressing
1/2 cup pitted ripe olives, sliced
1 ounce fresh Parmesan cheese, grated
2 plum tomatoes, cut in wedges
2 ounces thinly sliced salami, cut in quarters

Heat to 350 degrees F. Spray outside and bottom of Stoneware Baking Bowl with nonstick spray; place upside down on counter.

Unroll bread dough onto flat side of 18 x 12-inch cutting board. Transfer dough from cutting board to cover outside of Baking Bowl, pinching dough together at sides to seal. (Do not press dough onto Baking Bowl.) Bake 15 to 18 minutes or until deep golden brown. Remove from oven onto non-stick cooking rack. Let stand 15 minutes. Carefully remove bread from Baking Bowl. Turn upright and cool 5 minutes.

Slice cucumber and onion with Ultimate Slice and Grate. Slice olives with Egg Slicer Plus. Cut tomatoes into wedges and salami into quarters with 5-inch Utility Knife.

In bread bowl, toss lettuce, sliced vegetables and salami with Italian Salad Dressing. Using Deluxe Cheese Grater, grate Parmesan Cheese over salad and toss gently. Serve salad using 3-Way Tongs. Tear off pieces of bread bowl to accompany serving of salad.