Italian appetizer bread stuffed with salami, cheese and olives makes a perfect warm appetizer for a crowd.
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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 large Land O Lakes® Egg, beaten
1 teaspoon water
Poppy seed, if desired
Stir together butter and garlic in 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 30-45 minutes or until almost double in size. Combine egg and water in bowl; brush over braid. Sprinkle with poppy seed, if desired.
Heat oven to 350°F.
Bake 25-35 minutes or until golden brown. Remove from baking sheet; cool 10 minutes. Cut into slices.