1Heat oven to 350°F. Unroll dough. Place on ungreased cookie sheet. Press into 12x9-inch rectangle.
2Spread tapenade in 3-inch wide strip lengthwise down center of dough, leaving 1 inch edge on both ends. Layer spinach evenly over tapenade. Top with cheese; layer with tomatoes.
3With kitchen scissors or sharp knife, make diagonal cuts 1 inch apart on long sides of dough rectangle to within 1/2 inch of filling. Alternately cross strips diagonally over filling. Turn ends of braid up, and press to seal. In small bowl, beat egg and water. Brush over top of braid.
4Bake 25 to 30 minutes or until golden brown. Let stand 10 minutes before serving. To serve, cut into slices.