Antipasto Salad Bowl

Jennifer Hanson 1

"Refrigerated bread dough forms the edible bowl for this spectacular salad featured on the cover of our 1998 Spring/Summer Catalog. (A Pampered Chef Recipe)"


40 6 servings
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

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  1. Preheat oven to 350F. Lightly spray outside and bottom of Stoneware Baking Bowl with vegetable oil using Kitchen Spritzer; place upside down on counter. Unroll bread dough onto flat side of 18" x 12" Grooved Cutting Board. Transfer dough from cutting board to cover outside of Baking Bowl pinching dough together at sides to seal. Bake 15-18 minutes or until deep golden brown. Remove from oven to Nonstick Cooling rack. Let stand 15 minutes.
  2. Carefully remove bread from Baking Bowl. Turn upright; cool 5 minutes.
  3. Slice cucumber and onion using Vario-Slicer. Slice olives using Egg Slicer Plus. Cut tomatoes into wedges and salami into quarters using 5" Self-Sharpening Utility Knife. In bread bowl, toss lettuce, sliced vegetables, and cheese over salad; toss gently. Serve salad, tearing off pieces of bread bowl to accompany serving of salad.
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