Antipasto Braid

Directions

• Preheat oven to 350°. In a small bowl, toss olives, artichokes, tomatoes, 2 tablespoons Parmesan cheese, 2 tablespoons oil and basil until combined.
• On a lightly floured surface, carefully unroll French loaf dough; roll into a 15x10-in. rectangle. Transfer to a greased 15x10x1-in. baking pan. Layer prosciutto, provolone cheese and red peppers lengthwise down center third of rectangle. Top with olive mixture.
• On each long side, cut 10 strips about 3-1/2 in. into the center.
• Starting at one end, fold alternating strips at an angle across filling, pinching ends to seal. Brush with remaining oil and sprinkle with remaining Parmesan cheese.
• Bake 30-35 minutes or until golden brown. Let stand 10 minutes before cutting. Serve warm.