1largeegg beaten with one tbsp water and a pinch or two of salt
Combine all filling ingredients in a small bowl and set aside.
Divide dough into two equal-sized pieces (I use a scale to get as accurate as possible).
Roll out each piece into about a 10-inch by 10-inch circle and place each on a sheet of parchment paper.
Leaving the bottom one on the parchment, set it onto a non-rimmed baking sheet or a pizza stone (or anything you have that it can bake on). Spread filling over the dough to within about ½ inch of the edge. Carefully place the other dough circle over top, lining up the edges as best you can. Press to seal the edges together.
Using something round as a guide (I used an overturned ramekin), make an impression in the middle of the top circle, just as a guide to where not to cut.
Begin cutting four sections across from each other up to the middle circle, as if they were the face of a clock at 12, 6, 9, and 3. Then cut those sections in half, and then cut each of those into thirds. You should be left with 24 pieces cut.
Carefully grab a piece and twist it once to where the filling is exposed and facing up. Go around the entire loaf of bread and twist each piece. When you're done, if you have extra dough on the points of each "petal," cut it off with kitchen shears and press to seal the ends.
Cover loosely with plastic wrap and allow to rise in a warm, draft-free area until noticeably larger and puffy, 30-45 minutes. Meanwhile, preheat the oven to 350° F.
Brush the risen loaf with egg wash and bake for 15 minutes, or until lightly golden and fully baked.
Remove from the oven and serve while still warm. "Petals" can be pulled off individually or they can be cut in between each with a knife for easier removal. Serve with extra ranch/blue cheese and hot sauce on the side, if desired.