1 loaf frozen bread dough, thawed and risen

FILLING:

2 tbsp. butter, melted
1 garlic clove, minced
1 tbsp. chives, chopped
1 tbsp. fresh oregano, chopped
1 (10 oz.) pkg. frozen broccoli, thawed, chopped and drained
1/4 c. Parmesan cheese

TOPPING:

1 egg white
2 tsp. water
1 tbsp. grated Parmesan cheese

Spray 9 or 10 inch springform pan with Non-stick cooking spray. Melt butter in small saucepan over medium high heat. Stir in garlic, chives and fresh oregano. Cook and stir 1 minute. Mix broccoli and cheese together.

Punch down dough to remove air bubbles. On lightly floured surface, roll out dough to 18x15 inch rectangle. Spread with butter mixture to within 1 inch of edges. Spoon broccoli mixture to within 1 inch of edges.

Starting with 18 inch side, roll up. Pinch edges firmly to seal. With a sharp knife, cut roll lengthwise, forming 2 strips. With cut sides facing up, twist strips together. Form dough into circle, pinch ends together tightly to seal.

Carefully place in greased pan. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80-85 degrees F.) until light and doubled in size, 20-30 minutes.

Heat oven 375 degrees. Uncover dough. In a small bowl, beat egg white and water; brush over dough. Sprinkle with 1 tablespoon cheese. Bake at 375 degrees for 30-40 minutes or deep golden brown. Remove from pan; cool completely. 16 servings.