Mummy Meatball Braid

Preheat oven to 375°F. Lightly grease a large baking sheet or line with parchment; set aside. On a lightly floured surface, roll thawed Bridgford Frozen Ready-Dough into an 8 x 12-inch rectangle. Place Provolone cheese slices down center of dough (going down the 12-inch side). Top cheese with 2 rows of meatballs (side-by-side). Top meatballs evenly with sauce and Parmesan. With a pizza cutter or sharp knife, make approximately 30 cuts down each of the 12-inch sides. Cut all the way until you reach the filling. Gently pull and stretch strips diagonally over filling to give a mummy wrapped look. Pull two meatballs at the top of the bread through the dough strips for eyes. Brush lightly with egg wash. Bake in preheated oven for 20-25 minutes or until golden brown and cooked through. Remove from oven to wire rack to cool slightly. Top two exposed meatballs with candy eyes, if desired. Allow to cool, slice and serve with more marinara for dipping.