Serves: 12
Total Calories: 135
Yield: 15
Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 10x16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes. In a bowl, combine garlic, olives, parsley, capers, tomatoes, sour cream and pepper. Remove wrap from dough and spread filling lengthwise in a 4-inch strip down center of dough. Sprinkle filling with parmesan cheese. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. Lift braid with both hands and place on a large, sprayed baking sheet. Brush with beaten egg and sprinkle with poppy seeds. Cover with sprayed plastic wrap and let rise 30 minutes. Remove wrap and bake at 350°F 25-30 minutes or until golden brown. Cool slightly and slice to serve.
This Braided Athenian Bread recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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