For the Salad:

1. In a large bowl, combine romaine lettuce, grape tomatoes, mini pepperoni, and mozzarella pearls.
2. Toss the salad with the Italian dressing until evenly coated.
3. Add the garlic croutons just before serving to keep them crunchy.
4. Serve in individual bowls or as a shareable platter.

For the Croutons: 

1. Preheat the oven to 250 degrees.
2. Let the garlic bread thaw slightly, so it’s easier to cut. Chop into crouton-sized cubes—think 1-inch squares or thicker chunks for larger croutons. 
3. In a small bowl, combine the olive oil, salt, and any of the optional ingredients. Toss the garlic bread cubes in the oil mixture and fully coat them.
4. Lay the croutons out in a single layer (no crowding—it’ll give them space to crisp up).
5. Pop them in the oven for 30-40 minutes, flipping halfway. You want them toasted and crispy.
6. Let them cool overnight so that they get fully crunchy!