Salami, cheese and olives are sealed inside this Italian appetizer.

Prep: 20 min - Rising: 30 min - Bake: 25 min

1 tablespoon LAND O LAKES® 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 slices (1-ounce each) deli LAND O LAKES® 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 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°F. Bake for 25 to 35 minutes or until golden brown. Remove from baking sheet; cool 10 minutes. Cut into slices.

Makes 16 servings

Nutritional Info Per 1 Serving: Calories 160, Fat 8 g, Cholesterol 30 mg, Sodium 420 mg, Carbohydrates 14 g, Dietary Fiber <1 g, Protein 7 g

This recipe created by Land O'Lakes.