Braided Pepperoni Pizza Bread

Braided Pepperoni Pizza Bread (Adapted from Hormel)

12 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
2 tablespoons garlic and herb cheese spread
1 1/2 ounces sliced pepperoni
4 ounces (about 1 cup) shredded mozzarella cheese
3 tablespoons fresh grated Parmesan cheese
1 large egg yolk
1 teaspoon water
1 teaspoon black sesame or poppy seeds

Preheat oven to 400 degrees with the rack in the lower third of the oven.

On a lightly floured surface, stretch dough out into an 11" x 14" rectangle. Spread cream cheese lengthwise down the center third of the rectangle to within 1" of the shorter ends. Evenly top with pepperoni and cheeses. Fold short ends of the dough about 1" over the filling, pinching to seal. Cut slits on the long 14" sides of the dough about 1" apart, cutting from the edge to within 1/2" of the filling. Fold cut strips down at an angle over the filling, alternating from side to side for a braided appearance. Fold ends under to seal. Transfer to a large baking sheet lined with parchment paper.

In a small bowl, whisk together egg yolk and water - brush egg wash all over the top and sprinkle with black sesame seeds. Place baking sheet into the oven and cook until the top is golden brown, about 14 to 18 minutes. Remove and let cool slightly before serving.

Makes about 4 servings.

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