Spinach-Pecan Braided Bread

This recipe is a "tweaked" one from the *Ambrosia* Junior Auxiliary cookbook, put out by the JA in Vicksburg, Mississippi. You can order a copy at Amazon.com, and I suggest you do! The proceeds benefit their projects for children, and the food shots and historical narratives are great. I was one of the four writers who provided the historical passages, so I'm obviously biased!:):) This is a delicious pull-apart loaf filled with yummy things, perfect for a brunch or morning coffee. The original recipe had sausage in it, which I omitted. The ready-made bread dough makes this really easy, although I have made it "the hard way" using my favorite yeast-dough recipe, as well. Always a big hit!

• Ready In: 45 mins
• Serves: 10-12
• Yields: 1 loaf

Ingredients

• 2  tablespoons olive oil
• 1⁄4 cup  chopped onion
• 1 (8 ounce) container cream cheese with chives
• 1 (10 ounce) package frozen spinach, thawed drained
• 1⁄2 cup  toasted pecans, chopped
•  salt and pepper
• 16  ounces  loaf  frozen bread dough, thawed
• 1  tablespoon  melted butter
•  German mustard (optional)

Directions

1. Heat oil in skillet and saute' onions until soft. Turn off heat and stir in cream cheese, spinach, pecans, and seasonings.
2. On a lightly floured surface, roll dough out into a 9" x 12" rectangle. Carefully transfer to a baking sheet covered with parchment paper. .
3. Spread filling mixture in a 3" line down the center of the dough, to within 1" of ends. Make 3" cuts on the diagonal on either side of filling, at 1" intervals. Moisten the ends of each strip, and alternately fold strips at an angle across filling, tucking ends in well under the strip below, to form a "braid" effect.
4. Let rise in warm place for about 30 minutes. Brush surface with melted butter and bake at 350 for 25 minutes. Serve with German-style mustard if desired.