1 1/2 lb. ground round
1 tbsp. vegetable oil
2 med. size onions, chopped
1 lg. clove garlic, finely chopped
1 tbsp. hot chili powder
1 (15 oz.) can tomato sauce
1/2 tsp. salt
1/2 tsp. leaf oregano, crumbled
3 tbsp. slivered almonds
3 tbsp. sliced black olives
3 tbsp. raisins
1/3 c. grated Monterey Jack cheese
Cornmeal
1 (3 lb.) pkg. frozen bread dough, thawed
1 egg
1 tbsp. water

Saute ground beef in oil in large skillet over medium high heat until browned. Stir in onion and garlic. Cook, stirring often, 2 minutes. Stir in chili powder. Add tomato sauce, salt, oregano, almonds, olives and raisins. Bring to boiling. Lower heat; cover and simmer 20 minutes until thickened. Remove from heat. Stir in cheese. Cool to room temperature.

Grease cookie sheets; sprinkle with cornmeal; set aside.

Roll out 1 loaf (1 pound) thawed bread dough on very lightly floured surface into rectangle about 15 x 6 inches. Spoon 1/3 of the picadillo mix down center of dough. Bring together long sides to enclose filling; pinch together along long seam and ends to seal well. Place seam side down on preheated cookie sheet. with scissors cut 2 rows of 1 inch diagonal slits into top of loaf. Repeat procedure with remaining dough and filling. Cover and let rise in a warm place, away from drafts, 15 minutes.

Meanwhile, preheat oven to moderate, 350 degrees.

Beat together egg and water in small bowl. Brush loaves with egg water mix. Sprinkle with cornmeal.

Bake in preheated oven for 25-30 minutes or until browned on top. Remove to wire racks. Serve warm or at room temperature.