Shelly's Recipe

ITALIAN APPETIZER BREAD

Category: Hot

1 tbsp butter, melted
1 tsp finely chopped garlic
1 (1 lb) loaf frozen bread dough, thawed
1/4 lb thinly sliced Genoa salami
6 slices provolone cheese, cut into strips
1/4 cup sliced stuffed olives
2 green onions, sliced
1 egg, beaten
1 tsp water
Poppy seed

Stir together butter and garlic in a small bowl. Roll out bread dough on lightly floured surface to a 12 inch square. Place on a lightly greased baking sheet; brush with butter mixture. Layer next 4 ingredients in 3 inch strip down center of dough to within 1/2 inch of top and bottom, leaving 4 1/2 inch of dough on each side of filling. Cut 8 (3 inch) strips, 1 inch apart, along both sides of filling. Fold strips across filling at an angle, alternating sides to give a braided effect. Pinch dough at bottom and top to seal.

Combine egg and water in a small bowl and brush over braid. Sprinkle with poppy seed. Cover, let rise in a warm place until almost double in size, about 30-45 minutes.

Preheat oven to 350. Bake for 25-30 minutes or until golden brown. Remove from baking sheet; cool 10 minutes. Cut into slices.