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Braided stuffed pizza bread

1 (10-oz.) can Pillsbury Refrigerated Pizza Crust
2 Tbsp garlic and herb creamy spreadable cheese
20 slices pepperoni
4-ozs. (1 cup) shredded mozzarella cheese
2 Tbsp freshly grated Parmesan cheese or grated Parmesan cheese
1 egg yolk
1 tsp water
1 to 2 tsp poppy seed Pizza sauce, if desired

1. Heat oven to 400 F. Grease cookie sheet. Unrool dough and place on greased cookie sheet; starting at center, pressor roll inot 14x11-inch rectangle. Spread garlic and herb cheese lengthwise down center 1/3 of rectangle to within 1 inch of short ends. Top with pepperoni, mozzarella cheese and Parmesan cheese.
2. Fold short ends of dough 1 inch over filling; pinch to seal. Along 14-inch sides, make cuts 1 inch apart, cutting from edge to within 1/2 inch of filling. To give braided appearance, fold strips of dough at an angle over fillinig, alternating from side to side. Fold ends under to seal.
3. In small bowl, beat egg yolk and water; brush over braid. Sprinkle with poppy seed. Bake at 400 F for 11-16 minutes or until golden brown. Serve with pizza sauce. 
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