1 (1 lb.) loaf, white, frozen bread dough
1 tbsp. butter
3/4 c. ham, thinly sliced, diced
1 clove garlic, minced
1/4 c. onion, chopped
1 c. Monterey Jack cheese, shredded
3 tbsp. Parmesan cheese, grated
1 egg, well beaten
Sesame seeds
3 tbsp. green chilies, chopped

Thaw bread dough until pliable. While dough is thawing, melt butter in a skillet; add ham, chilies, garlic and onion. Cook on low for 5 minutes; set aside. On a lightly floured surface, roll out dough into a 12 x 9 inch rectangle. Spread ham mixture evenly over dough and sprinkle with cheeses. Starting with long side, roll up carefully in jellyroll fashion. Place on a greased baking sheet, seam side down, and form a ring, pinching ends together. With scissors, make cuts 1/2 inch apart within 1/2 inch of inside of ring. Turn each piece on its side, cut side up. Cover with a towel and let rise in a warm place until doubled in size. Bake in a preheated 375 degree oven for 15 minutes. Brush with egg and sprinkle with sesame seeds and bake another 5 minutes. Cut into wedges to serve.