Ingredients
2 teaspoons active dry yeast1-1/2 cups warm water (110° to 115°)2 tablespoons olive oil2 teaspoons sugar2 teaspoons salt4 to 4-1/2 cups all-purpose flour2 tablespoons butter, melted, divided1/2 cup shredded Italian cheese blend1/2 cup shredded Parmesan cheese, divided1/2 teaspoon poppy seeds1/4 teaspoon garlic powder1/4 teaspoon dried oregano1/8 teaspoon crushed red pepper flakes1 jar (24 ounces) meatless spaghetti sauce, optional
Preparation
In a large bowl, dissolve yeast in warm water. Add the olive oil, sugar, salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Remove a third of the dough; cover and set aside. Roll remaining dough into a 10-in. circle. Transfer to a parchment paper-lined baking sheet.
Brush 1 tablespoon butter over bottom half of circle to within 1/4 in. of edges. Sprinkle with Italian cheese blend, 1/4 cup Parmesan cheese, poppy seeds, garlic powder, oregano and pepper flakes. Fold dough over filling. Using scissors or a pizza cutter, cut dough into 1/2-in.-wide strips to within 1/2 in. of fold; twist and curl strips into a brush.
Shape remaining dough into an 12-in. rope. Twist dough and place above brush for a handle. Brush remaining butter over dough. Sprinkle with remaining Parmesan cheese.
Bake at 350° for 30-35 minutes or until golden brown. Serve with spaghetti sauce if desired.
