1. Line rimmed baking pan with foil. Coat large bowl with oil; add dough, cover with plastic wrap and let stand in warm place 1 hour or until dough has almost doubled in size.
2. Preheat oven to 375°. In medium bowl, toss garlic, cheeses, red peppers, artichoke hearts,olives and banana peppers. Makes about 4 cups antipasto mixture.
3. On lightly floured work surface, roll or stretch dough to 24 x 8 inch rectangle. Leaving 1/2 inch border, top dough with salami and antipasto mixture. Starting from long end, roll up dough tightly and pinch edges to seal. Form dough into a wreath shape and place on prepared pan; sprinkle with Italianseasoning. With sharp knife, make 12 cuts, about 2 inches apart, halfway through wreath, being careful not to cut all the way through.
4. Bake wreath 30 minutes or until golden brown. Cut wreath into 12 pieces; serve topped with cherry tomatoes and parsley.

Approximate nutritional values per serving (1 piece): 269 Calories, 15g Fat, 6g Saturated Fat, 38mg Cholesterol, 825mg Sodium, 21g Carbohydrates, 1g Fiber, 1g Sugars, 0g Added Sugars, 13g Protein