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1 tablespoon Butter, melted<\/span><\/p>\n 1 teaspoon finely chopped fresh garlic<\/span><\/p>\n 1 (1-pound) loaf frozen bread dough, thawed<\/span><\/p>\n 1\/4 pound thinly sliced deli Genoa salami<\/span><\/p>\n 6 (1-ounce) slices Provolone Cheese, cut into strips<\/span><\/p>\n 1\/4 cup sliced stuffed green olives<\/span><\/p>\n 2 green onions, sliced<\/span><\/p>\n 1 egg, beaten<\/span><\/p>\n 1 teaspoon water<\/span><\/p>\n Poppy seed, if desired<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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).<\/span><\/p>\n Combine egg and water in small bowl; brush over braid. Sprinkle with poppy seed, if desired.<\/span><\/p>\n Heat oven to 350\u00c2\u00b0F. Bake for 25 to 35 minutes or until golden brown. Remove from baking sheet; cool 10 minutes. Cut into slices.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 \u00c2\u00a0 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…<\/p>\n