1 tablespoon 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 Provolone Cheese, cut into strips

1/4 cup sliced stuffed green olives

2 green onions, sliced

1 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.