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Garlic Artichoke Braid

1 loaf Bridgford Frozen Ready-Dough®, thawed
1 (6oz) jar marinated artichoke hearts, chopped & drained (save marinade)
4 cloves garlic, pressed
1 cup Jack or Mozzarella cheese, shredded
1 cup Parmesan cheese, shredded

Lightly grease a large baking sheet; set aside. On a lightly floured surface, roll thawed dough into a 10×12-inch rectangle. Brush dough with 1-tablespoon marinade. Evenly top dough with artichokes, garlic, Jack cheese and 1/2 of the Parmesan cheese. From 12-inch side, tightly roll dough in jelly-roll fashion. Seal seams. Place log of dough, seam side down on baking sheet. Join ends together to form one large ring. With kitchen scissors or sharp knife, cut dough from outside of ring to within 1-inch of inside ring, making cuts every 1-inch. Turn each section on its side so filling shows. Brush dough with additional marinade and sprinkle with remaining Parmesan. Let dough rise until puffy (30-60 minutes). Bake in a preheated 350┬░ oven for 25-30 minutes. Remove from oven and brush again with marinade. Serve warm or cool on wire rack.

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