Dough

• 3½ to 4 cups all-purpose flour
• ¼ cup grated Parmesan cheese
• 2 envelope FLEISCHMANN’S RapidRise Yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 1¼ cups water
• 2 Tablespoons butter or margarine
• 1 large egg

Chicken Parmesan Filling

• ¾ cup prepared spaghetti sauce
• ½ cup chopped green pepper
• ¼ teaspoon Italian seasoning
• ¼ teaspoon garlic powder
• 1¼ cups shredded cooked chicken
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese

Egg Glaze

• 1 egg
• Grated Parmesan cheese (optional)

1. In a large bowl, combine 1 cup flour, ¼ cup Parmesan cheese, undissolved yeast, sugar, and salt.
2. Heat water and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
3. Add egg and 1 cup flour; beat 2 minutes at high speed.
4. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
5. Cover; let rest 10 minutes.
6. Divide dough into 3 equal portions; roll each to 16-inch-by-4-inch rectangle. Spread each rectangle evenly with Chicken Parmesan Filling. Roll up tightly; pinch seams and ends to seal to form 16-inch ropes. Braid ropes; pinch ends to seal. Place on greased baking sheet.
7. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
8. Brush braid with Egg Glaze; sprinkle with Parmesan cheese, if desired.
9. Bake at 400°F for 25 to 30 minutes or until done.

10.  Remove from sheet; serve warm. Refrigerate leftovers.

Chicken Parmesan Filling

1. In a medium bowl, combine filling ingredients.
2. Stir to blend well.

Egg Glaze

1. In a small bowl, beat egg and water until well blended.