Nutrition per serving may change if servings are adjusted.
1 (16 ounce) package hot roll mix
⅓ cup oil-pack sun-dried tomatoes
2 (3 ounce) packages cream cheese, softened
⅓ cup ?nely chopped pitted ripe olives and/or green olives
¼ cup chopped green onion
1 large egg yolk, lightly beaten
1 teaspoon cracked black pepper
½ teaspoon dried oregano or thyme, crushed (optional)
1 large egg, lightly beaten
1 tablespoon water
Prepare the hot roll mix according to package directions. After kneading, divide the dough into two portions; cover and let rest for 5 minutes. Grease a large baking sheet; set aside.
For filling, drain sun-dried tomatoes, reserving oil. Chop the tomatoes. Combine tomatoes, cream cheese, olives, green onion, egg yolk, pepper and, if desired, oregano (or thyme) in a medium bowl. Stir in about 1 tablespoon reserved tomato oil, if necessary, to make a filling that is easy to spread.
Turn dough portions out onto a lightly floured surface. Roll each portion into a 14x11-inch rectangle. Spread half of the filling on each rectangle to within ½ inch of edges (filling amount will seem generous). Roll up dough tightly from long sides. Seal seams. Place loaves, seam-side down, on the prepared baking sheet. Cover and let dough rise until nearly double (about 30 to 40 minutes). Preheat oven to 375°F.
Make three or four diagonal cuts about ¼ inch deep in loaf tops, using a sharp knife. Combine the egg and water; brush onto loaves. Bake for about 25 minutes or until golden. Carefully remove loaves from pan and cool on wire racks. Serve warm or at room temperature.