Friday, January 16, 2009

Braided Italian Flag Bread

Braided Italian Flag Bread

Susan Kim Otten

Bake-Off® Contest 38, 1998

Quick Meal!
Ready in less than
30 minutes!

Prep Time: 15 min ; Start to Finish: 40 min
Makes: 6 servings

1 (13.8-oz.) can Pillsbury® Refrigerated Pizza Crust
3 tablespoons finely chopped roasted red bell peppers (from 7.25-oz.
jar), well drained
2 tablespoons purchased pesto, well drained*
2 tablespoons cream cheese with chives and onions
1 egg
1 teaspoon water
1 teaspoon sesame seed

1 . Move oven rack to highest position. Heat oven to 375°F. Unroll
dough onto ungreased cookie sheet; press to form 12x10-inch rectangle.
Cut dough into 3 lengthwise strips.
2 . Spread roasted peppers to within 1/2 inch of edges of 1 strip.
Spread pesto to within 1/2 inch of edges of second strip. Spread cream
cheese to within 1/2 inch of edges of third strip.
3 . In small bowl, combine egg and water; beat well. Brush long right
edge of each strip lightly with egg mixture. Starting with long left
edge, carefully roll each strip into long rope. Pinch edges and ends
to seal, turning so seam side is down. From center, loosely braid
ropes to each end. Pinch ends together to seal. Brush with egg
mixture; sprinkle with sesame seed.
4 . Bake at 375°F. on highest oven rack for 15 to 20 minutes or until
golden brown. Remove bread from cookie sheet. Cool 5 minutes. Serve
warm. Store in refrigerator.

*To easily drain pesto, heat over low heat or in microwave just until
warm; drain on paper towels.