4 to 4 1/2 c. all-purpose flour
2 pkgs. active dry yeast
2 tsp. Italian herb seasoning
1 (8 oz.) pkg. shredded cheddar cheese
1 (4 oz.) can diced green chilies, drained
1 (2 oz.) jar sliced pimentos, drained
1 clove minced garlic
1 1/2 c. hot water
1 1/2 tsp. salt
2 eggs

In a large bowl, combine 2 cups flour, undissolved yeast, herb seasoning, salt and garlic. Stir hot water into dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.

With spoon, stir in 1 cup cheese and enough additional flour to make soft dough. Cover; let rest 20 minutes. Stir dough. With back of large metal spoon or lightly oiled hands, spread dough in greased 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Sprinkle with remaining cheese. Top with chilies and pimentos. Cover; let rise in warm, draft-free place until light and puffy, about 20 minutes. Bake at 400 degrees for about 20 minutes or until golden brown. Serve warm. Cut into strips or squares.

TOPPING VARIATIONS: Replace chilies and pimentos with halved pimento-stuffed green olives or thinly sliced salami and sliced green onions or sliced marinated artichoke hearts (drained) and diced tomatoes.