Italian Bread Appetizer

• 3 tablespoons olive oil
• 3 garlic cloves, crushed
• 1 loaf frozen bread dough, thawed according to package directions (white or wheat)
• 1/4 lb sliced genoa salami, cut into strips
• 1/4 lb sliced provolone cheese, cut into strips
• 1 (7 ounce) jar roasted red peppers, drained and chopped
• 2 green onions, chopped
• 1 egg, beaten with
• 1 teaspoon water
• poppy seed

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. 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. 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. 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. Heat oven to 350u0b0F 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.

olive oil, garlic, bread, genoa salami, provolone cheese, red peppers, green onions, egg, water

Taken from www.food.com/recipe/italian-bread-appetizer-229765 (may not work)