Bourbon Street Muffuletta Braid from Amy Tobin

Bourbon Street Muffuletta Braid
Serves 8
1/2 cup chopped green olives

1/4 cup chopped ripe olives

1/4 cup drained roasted red bell peppers, diced

2 tablespoons Crisco® Pure Olive Oil

1 tablespoon red wine vinegar

2 teaspoons capers

1/2 teaspoon finely chopped garlic

1/4 teaspoon salt

2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1 egg
1 teaspoon water

4 ounces thinly sliced ham
2 (oz) thinly sliced Genoa salami

4 ounces thinly sliced provolone cheese

4 ounces thinly sliced mortadella
Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. In medium bowl, mix olives, red peppers, oil, vinegar, capers, garlic and salt; set aside.
On large cookie sheet, unroll both dough sheets, placing long sides together to make 15x12-inch rectangle; press edges to seal. In small bowl, beat egg and water until well blended; brush thin layer over dough. Reserve remaining egg mixture.
Place ham lengthwise down center of rectangle in 6-inch-wide strip. Layer ham with salami, cheese, olive mixture and mortadella. Using kitchen scissors or sharp knife, make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side and pressing to seal. Brush remaining egg mixture over dough.
Bake 25 to 35 minutes or until deep golden brown. Cool on cookie sheet 10 minutes. Cut crosswise into slices. Serve warm.