Italian Bread Appetizer

• olive oil↗3 tablespoons
• garlic cloves↗3 crushed
• frozen bread dough1 loaf

  thawed according to package directions (white or wheat)

• genoa salami↗1⁄4 lb

  cut into strips

• provolone cheese↗1⁄4 lb

  cut into strips

• roasted red peppers↗1 jar

  drained and chopped

• green onions↗2

  chopped

• egg↗1

  beaten with

• water↗1 teaspoon
• poppy seed↗

Step-by-step instructions

1. 1

   In a small saucepan cook oil and garlic together over medium-low heat, stirring almost constantly, 2 to 3 minutes, until garlic is golden and fragrant. Discard garlic and set aside saucepan of garlic-flavored oil.

2. 2

   On lightly floured surface stretch and roll dough into 12" square; place on lightly greased baking sheet and brush with reserved garlic-flavored oil. Sprinkle evenly with salami and cheese. Arrange roasted peppers and green onions down center of dough, leaving a 1" border at each end and a 3" border on each side.

3. 3

   Use a knife or scissors to make eight 3" cuts into dough along both sides of the filling. Bring dough strips up across filling at an angle, alternating sides to give a braided effect. Pinch dough at bottom and top to seal in filling.

4. 4

   Brush braid with egg mixture; sprinkle evenly with poppy seeds. Set aside to rise in a warm, draft-free location 30 to 45 minutes, until puffy. (If you're using wheat bread, rising time may be longer.).

5. 5

   Heat oven to 350°F Bake 35 minutes or until golden. Immediately remove bread from baking sheet and cool 5 minutes on wire rack. Cut into 16 slices and serve warm or at room temperature.