Italian Bread Appetizer

I got this recipe from a coworker about 15 years ago. It was xeroxed from a magazine but I don't know what the magazine was. This makes a beautiful braided loaf, and the filling ingredients can be switched out with whatever suits your fancy.

• Ready In: 1 hr 45 mins
• Serves: 16

Ingredients

• 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

Directions

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 350°F 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.