Italian Appetizer Bread

Ingredients: 1 Tablespoon olive oil 3 cloves of garlic, crushed 1 loaf (1 pound) frozen white or wheat bread dough, thawed overnight in a plastic bag coated on the inside with non-stick spray 1/4 pound sliced salami cut into thin strips 1/4 pound sliced provalone cheese cut into thin strips 1 jar (7 oz) roasted red bell peppers, drained and chopped 2 green onions, chopped 1 egg beaten with 1 teaspoon water poppy seeds (optional)

Directions: 1. In a small saucepan cook oil and crushed garlic over medium heat stirring constantly for 2-3 minutes until golden and fragrant. Discard the garlic pieces, saving the oil. 2. On a lightly floured surface roll out dough into a 12 inch square and place on a lightly greased cookie sheet and then brush with the reserved garlic flavored oil to 3 inches of the side edges and 1 inch from the top and bottom edges. Sprinkle evenly down the center with salami and cheese. Arrange roasted peppers and green onions on top of the salami and cheese. 3. Use a knife or scissors to make eight 3 inch cuts into dough along both sides of the filling. Fold up the bottom and then start bringing side dough strips up across filling at an angle alternating sides to give a braided effect. Pinch dough at bottom and top to seal filling inside. 4. Brush the top of loaf with the egg mixture to give a golden crust and sprinkle with poppy seeds. Set aside to rise in a warm draft-free location. I like to turn on the oven to 200°F while making the loaf and then turn OFF the oven and allow the loaf to rise inside until double in size. Then remove bread, turn on oven and allow the oven to warm up to 350°F for 5 minutes before baking. 5. Bake for 35 minutes until golden and immediatelty remove from the baking sheet and cool 5 minutes on a wire rack to keep the bottom from getting soggy. Slice into 16 slices and serve warm or at room temperature. Approximately 168 calories and 7 grams fat.

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