Italian Appetizer Bread

Ingredients: 1 tablespoon butter or margarine, melted 1 teaspoon finely chopped fresh garlic 1 1 pound loaf frozen bread dough, thawed 1/4 pound thinly sliced deli Genoa salami 6 slices, 1 ounce each provolone cheese, cut into strips 1/4 cup sliced stuffed green olives 2 green onions, sliced 1 large egg, beaten 1 teaspoon water poppy seed, if desired

Directions: 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 eight 3 inch 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. Combine egg and water in small bowl; brush over braid. Sprinkle with poppy seed, if desired. Cover; let rise in warm place until almost double in size, 30 to 45 minutes. Heat oven to 350 degrees. Bake for 25 to 35 minutes or until golden brown. Remove from baking sheet; cool 10 minutes. Cut into slices.