Preheat oven to 350°. Line baking sheet with parchment paper.
Thinly slice the tomatoes, lay out on paper towels and season with some salt and pepper. Cover with another layer of paper towels. Allow a few minutes to release some of the water.
Open and unroll pizza dough. Score dough in thirds. Cut 1 inch slices on right and left 1/3rd side of the dough.
Spread cheese spread in the middle 1/3rd of the dough.
Place sliced tomatoes on top of the cheese spread.
Then place mozzarella ball haves on the tomatoes.
Season with salt and pepper.
Place bruschetta on top of tomatoes and mozzarella.
Sprinkle with basil leaves. Take a strip of dough from one side and fold it over the middle mixture. Then take a strip from the other side and fold it over the middle. Continue down the dough, alternating sides until it is completely folded over.
Pinch the ends of the dough to keep the filling inside while it bakes.
Beat egg with a little water to make egg wash. Brush egg wash onto braid, sprinkle with a little salt.
Bake for 25-30 minutes, or until golden brown.
Cut into desired sizes and serve.
Can be drizzled with balsamic glaze.