1. In a small saucepan cook oil and garlic together over medium-low heat, stirring almost constantly, 2 to 3 minutes, until garlic is golden and fragrant. Discard garlic and set aside saucepan of garlic-flavored oil. 2. On lightly floured surface stretch and roll dough into 12" square; place on lightly greased baking sheet and brush with reserved garlic-flavored oil. Sprinkle evenly with salami and cheese. Arrange roasted peppers and green onions down center of dough, leaving a 1" border at each end and a 3" border on each side. 3. Use a knife or scissors to make eight 3" cuts into dough along both sides of the filling. Bring dough strips up across filling at an angle, alternating sides to give a braided effect. Pinch dough at bottom and top to seal in filling. 4. Brush braid with egg mixture; sprinkle evenly with poppy seeds. Set aside to rise in a warm, draft-free location 30 to 45 minutes, until puffy. (If you're using wheat bread, rising time may be longer.). 5. Heat oven to 350°F Bake 35 minutes or until golden. Immediately remove bread from baking sheet and cool 5 minutes on wire rack. Cut into 16 slices and serve warm or at room temperature. ---------------------------------------------------------------------------
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