Spinach and Mushroom Breakfast Braid

Preheat oven to 425ºF.

Cut a piece of parchment paper to fit a large (13 x 18) rimmed sheet pan or baking tray. Unroll dough onto the parchment paper and pat into a 10 x 15 inch rectangle. With a sharp knife, make diagonal cuts about 2 inches apart along both long sides of the dough, leaving about a 4 inch solid center (see related blog link for photos).

Lightly beat the eggs in a bowl. Set aside. Melt butter in a large skillet over medium heat. Add the beaten eggs and cook until soft scrambled, about 4 minutes. Remove from heat and set aside.

Arrange the chopped spinach down the center of the dough. Add a layer of sliced mushrooms next. Spoon the soft set, scrambled eggs evenly over the dough center for the next layer. Top with the shredded cheese. Sprinkle the roasted red peppers down the center, as the last layer.

Bring the center/end piece of dough, up and over the filling and then bring the top strip, from each side, of the dough over the filling. Press the edges to seal. Braid dough over top of filling by alternating strips from each side. Fold the bottom edge up and over the end, sealing it with the last two edge strips.

Brush the breakfast braid with a beaten egg white and sprinkle with sesame seeds. Bake at 425ºF for 15 minutes or until golden brown. Remove from oven. Let it cool for 5 minutes, slice and serve.