Pizza Braid

Dough:
• 1 pkg. (1 scant T.) yeast
• 1 c. very warm water
• 1/4 c. sugar
• 1/2 tsp. salt
• 1 egg
• 2 T. butter
• 3 c. flour (I use 2/3 white, 1/3 whole wheat)
Filling: This is what I used on the braids this month. Feel free to
adjust to your liking!
• pepperoni, sliced in quarters
• chopped ham

• 1/2 jar spaghetti sauce
• 8 oz. shredded mozzarella cheese
Dissolve yeast in water; add sugar, salt, egg, butter and 1 1/2 cups
flour. Beat until smooth; add enough remaining flour until dough is
stiff enough to knead. Knead for 10 minutes. Place in a greased bowl
and let rise until doubled, about 1 1/2 hours. (I used rapid rise
yeast so I adjusted the mixing instructions accordingly - all dry
mixed together with yeast then add hot liquid - and it only had to
rise about 10 minutes). While dough is rising, mix pepperoni and ham (and any other fillings you want to use) with spaghetti sauce. Set aside. Punch down risen dough. Roll dough into
a rectangle on a greased cookie sheet. (I rolled it out on the table
then moved it to wax paper on a cookie sheet) Spoon meat filling down
the center of the dough. Top with mozzarella cheese. Cut 8 even
slits from the filling out to the edge of the dough. (You can use a
pizza cutter to do this. Hint: for even strips, slice your middle
strip first. Then slice the middle of the halves, then the middle of
the quarters. - Actually, I discover that it was easier to do this if
I put the dough on the wax paper on the table then after I finished
slid the wax paper onto the cookie sheet for freezing)
Start at one end and criss cross the dough strips.
Tuck the last strip under.

At this point I put the braid on the cookie sheet in the freezer for
an hour or so to flash freeze. Then I came back and wrapped it in labeled foil. If you are going to
bake your pizza right away, the wax paper isn't necessary.

Be sure unwrap your braid and place it on a baking sheet to thaw.
Bake for 15 minutes at 400*.

Serve with a side salad or veggie for a fun twist on pizza night.