Remove dough from both cans; do not unroll. Place in pan in a circle; pinch ends together to seal into 1 ring. Bake 35 to 40 minutes or until golden brown. Cool slightly, about 10 minutes. Remove bread from pan to cooling rack. Cool completely, 30 to 40 minutes. Carefully slice bread in half horizontally; place halves on cutting board. Pinch or tear bread from top and bottom halves, leaving about a 3/4-inch shell; discard or save bread pieces for another use.