Recipe - Savory Sandwich Ring

2 pack (11 ounce each) refrigerated
French bread dough
3 Garlic gloves, pressed
One half teaspoon Each: dried oregano leaves
and dried basil leaves
8 ounce Thinly cut or sliced up deli meat (we
had turkey ham, turkey
breast and hard salami)
4 ounce Thinly cut or sliced up cheese such
as: Muenster, Swiss or
American
2 cup Lettuce, chopped
6 tablespoon Italian salad dressing,
divided
1 md Each: onion, green bell
pepper, and tomato
One half cup Pitted ripe olives

This was prepared and served at a "Pampered Chef" party that I went to a
couple of weeks ago. Of course, the purpose of cooking things at the
*party* is to sell their kitchen products, but every one of the recipes she
made was delicious. So, for a buck I bought the cookbook from which they
came (Season's Best Recipe Collection, Spring/Summer 1997)!! Here is the
sandwich we enjoyed:

Preheat oven to 350~F. Place dough seam side down on 15" Baking Stone (a
cookie sheet would work also), pinching ends together to form circle. Cut
six to eight diagonal slashes (1/2inch deep) on top of dough with Serrated
Bread Knife; spray with vegetable oil using Kitchen Spritzer. Press garlic
over top of bread dough circle with Garlic Press, spreading evenly with
Skinny Scraper. Sprinkle with oregano and basil. Bake 2630 minutes or
until deep golden brown. Immediately remove from stone to nonstick cooling
rack; cool completely.

Meanwhile, chop lettuce into thin strands using Garnisher. Using
VarioSlicer thinly slice onion, green pepper, and tomato. Slice olives
using Egg Slicer Plus. To assemble sandwich, cut bread in half horizontally
using Serrated Bread Knife. Cover bottom half of bread ring with
overlapping meat slices. Top with cheese slices and lettuce. Spoon 2 Tbsp.
salad dressing over circle of lettuce. Layer onion, green pepper, and
tomato slices over the lettuce. Top with olives. Spread bread with One fourth cup
salad dressing over cut side of bread top using Pastry Brush; place over
sandwich. Cut into wedges and serve.

Serves 8

Approximately 386 calores and 18 grams of fat per serving (per the
cookbook.)

Sorry for the gratuitous mention of the Pampered Chef products, but since
I'm copying from their cookbook, I thought I'd better copy exactly. Posted
to TNT Prodigy's Recipe Exchange Newsletter by BLAdams96@aol.com on May
6, 1997