Meatball Sub Bundtwich

Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.

Remove dough from both cans; do not unroll. Place in pan in a circle; pinch both ends of dough firmly together to seal into 1 ring. Bake 33 to 38 minutes or until golden brown. Cool slightly, about 10 minutes. Remove bread from pan to cooling rack. Cool completely, about 1 hour.

Line 18x13-inch pan with cooking parchment paper. With serrated bread knife, carefully cut bread in half horizontally. Pinch or tear bread from cut sides of top and bottom halves, leaving about a 3/4-inch shell; discard or save bread pieces for another use. Place bread rings cut sides up on pan.

In small microwavable bowl, place butter. Cover with plastic wrap; microwave on High 30 to 60 seconds or until melted. Stir in garlic powder. Brush both sides of each ring with garlic butter.

In medium microwavable bowl, place frozen meatballs. Microwave uncovered on High 2 to 3 minutes or until thawed. Stir in pasta sauce; cover with plastic wrap, and microwave on High 3 to 5 minutes or until meatballs are heated through and sauce is hot.

Use decorative side of bread ring for top of Bundtwich. Place cheese slice halves and pepperoncini in decorative side of bread ring. Spread meatball mixture in other side of bread ring. Bake 8 to 12 minutes or until cheese is melted and rings are hot.

Carefully replace decorative side of bread ring; lightly press. With serrated bread knife, cut into 8 wedges to serve. Serve with additional sauce, if desired.