Italian Stuffed Bread
Ingredients:
- butter, melted - 1 T
- finely chopped fresh garlic - 1 t
- frozen bread dough, thawed - 1 pound loaf
- thin sliced deli Genoa salami - 1/4 pound
- Provolone cheese, cut into strips - 6 ounces
- sliced green olives - 1/4 cup
- green onion, sliced - 2
- egg, beaten - 1
- water -
- Poppy Seed - garnish
Instructions:
In a bowl, stir together butter and garlic. On lightly floured work surface roll dough to a 12 inch square. Place dough on a lightly greased baking sheet; brush butter mixture over dough. In a 3 inch strip down the center of the dough, layer salami, cheese, olives and onions, leave 1/2 inch strip at top and bottom of dough. 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 for 30 - 45 minutes or until almost double in size.
In a bowl, combine egg and water; brush over braid. Sprinkle poppy seed over top of loaf. Bake in a preheated 350 degree oven for 25 - 35 minutes or until golden brown. Remove from baking sheet; cool for 10 minutes. Slice and serve.
