Dough:
3/4 cup water (70-80 degrees)
1 tablespoon olive or vegetable oil
3/4 teaspoon salt
2-1/3 cups bread flour
1-1/2 teaspoons active dry yeast
Filling:
1-1/2 cups (6 ounces) shredded sharp cheddar cheese
1 can (4 ounces) diced green chilies, well drained
1/4 cup drained chopped ripe olives
1/4 cup chopped green onions
Topping:
1 egg white, lightly beaten
Roll dough to a 14 x 10-inch rectangle.
Mix together filling ingredients:
Evenly sprinkle the filling to within 1/2-inch of the dough’s edges; pat down lightly. Beginning at long end, roll up tightly; pinch seam and ends to seal. Taper ends by gently rolling back and forth to make a 16-in. long roll. Line large baking sheet with lightly greased aluminum foil.
Place loaf, seam side down, on foil. Cover; let rise in warm, draft-free place until almost doubled in size, about 15-20 minutes. Brush loaf with egg white.
With sharp knife, cut three 4-in. slits length-wise down the center of the loaf,
cutting at a slight diagonal and cutting deep enough to expose filling. Bake at 400 degrees for 25-30 minutes or until cheese is melted and crust is golden brown. Cool 5 minutes before removing from pan. Serve warm.
Yield: 6 servings