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Stuffed Roast Beef & Pepperoncini Loaf

1 loaf Bridgford Frozen Ready-Dough®, thawed
1 tbsp mayonnaise
1 tbsp horseradish
½ lb thinly sliced roast beef
6 (or more to taste) pepperoncini salad peppers, stemmed and sliced in half (optional)
1 cup shredded Provolone cheese Melted butter or margarine for brushing dough

On a lightly floured surface, roll out thawed dough to a rectangle 10 x 14 inches. Mix together mayonnaise and horseradish. Spread evenly over dough. Starting at the middle of the shortest side, layer the roast beef, pepperoncini and Provolone down center third of dough. With kitchen shears or a sharp knife, make 2-inch long cuts (or until the cut hits the filling) at 1-inch intervals down both of the 14-inch sides. Fold strips diagonally over filling, overlapping strips to give a braided look. Transfer to a greased baking sheet. Brush dough with melted butter or margarine. Let rise in a warm area until puffy. Bake at 375° for 25-35 minutes or until golden brown. Remove from oven and pan to cool on a wire rack. Slice and serve.

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