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3/4 C. julienne cut sun dried tomatoes in oil, well drained
1 tsp. water
Heat oven to 350 F. Unroll dough, and press seams together to make one large rectangle. Place on ungreased cookie sheet. Press into 12 X 9 inch rectangle. Spread olives in 3 inch strip lengthwise down center of dough, leaving 1 inch on both ends. Layer spinach evenly over olives. Top with cheese then layer with tomatoes. With scissors, make diagonal cuts 1 inch apart on long sides of rectangle to 1/2 inch of filling. Alternately cross strips diagonally over filling. Turn ends of braid up and press to seal. In small bowl beat egg with water, brush over braid. Bake 25-30 min. until golden brown. Let stand 10 min. before serving. Cut in slices. Enjoy and Bon Apetit!!!!