Salami, cheese and olives are sealed inside this Italian appetizer.
| 1 |
|
tablespoon LAND O LAKES® Butter, melted |
| 1 |
|
teaspoon finely chopped fresh garlic |
| 1 |
|
(1-pound) loaf frozen bread dough, thawed |
| 1/4 |
|
pound thinly sliced deli Genoa salami |
| 6 |
|
(1-ounce) slices LAND O LAKES® Provolone Cheese, cut into strips |
| 1/4 |
|
cup sliced stuffed green olives |
| 2 |
|
green onions, sliced |
| 1 |
|
LAND O LAKES® All-Natural Egg, beaten |
| 1 |
|
teaspoon water |
|
|
Poppy seed, if desired |
Stir together butter and garlic in small bowl. Roll out bread dough on lightly floured surface to 12-inch square. Place on lightly greased baking sheet; brush with butter mixture.
Layer salami, cheese, olives and onions in 3-inch strip down center of dough to within 1/2-inch of top and bottom, leaving 4 1/2 inches of dough on each side of filling.
Cut twelve 3-inch long 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.
Cover; let rise in warm place until almost double in size (30 to 45 minutes). Combine egg and water in small bowl; brush over braid. Sprinkle with poppy seed, if desired.
Heat oven to 350°F. Bake for 25 to 35 minutes or until golden brown. Remove from baking sheet; cool 10 minutes. Cut into slices.
