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Savory Herb Bread

1 loaf Bridgford Frozen Ready-Dough®, thawed
3 oz softened cream cheese
½ cup softened butter, divided use
2 tsp packaged dry Italian salad dressing mix
1 tbsp parsley flakes
6 tbsp Parmesan cheese

Mix together the softened cream cheese and ¼ cup butter. Add the Italian salad dressing and mix well. Divide the dough into three equal pieces. On a lightly floured board roll each piece into a 9 x 6 inch rectangle. Spread cream cheese mixture evenly on each of the three rectangles. Top each rectangle with 2 tablespoons grated Parmesan cheese and 1 teaspoon parsley flakes. Beginning with 9-inch side, roll up each rectangle in jelly-roll fashion. You should now have 3 ropes. Braid or twist these ropes of dough together and place on a greased cookie sheet or in a greased 8½ x 4½ x 2½ inch loaf pan. Melt remaining ¼ cup butter. Brush over braid with pastry brush. Let the braid rise in a warm area until puffy (30 minutes-1 hour). Bake at 375° for 25-35 minutes or until golden brown and sounds hollow when tapped. Brush again with melted butter. Remove from oven and pan to cool on wire rack. Let bread cool at least 15 minutes before slicing.

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