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Sunflower Shaped Bread

1 loaf Bridgford Frozen Ready-Dough®, thawed
1 egg, beaten
1 tsp poppy seeds

On a lightly floured surface, roll dough into a 10 x 20 inch rectangle. With a lightly floured knife, cut out 10-14 various length (3-inch to 5-inch) shaped petals. Arrange on a greased cookie sheet into flower formation. Take excess dough scraps and gently knead together. Roll out again to similar thickness as the first rectangle. Repeat cutting and arranging directions. With the dull side of a knife, slightly indent the middle of each petal to resemble a stem. With a pastry brush, coat entire flower with beaten egg. Take a small dough scrap, approximately the size of a walnut and roll into a ball. Roll dough ball in egg, then in poppy seeds. Flatten into a 2-inch circle and place in the center of the flower. Bake at 375┬░ for 15-18 minutes.

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