HAM & CHEESE FILLING:

1 c. diced flavorful ham
1 c. shredded cheddar cheese
1/3 c. shredded Mozzarella cheese
2 tbsp. chopped green olives
2 tbsp. chopped pimiento
1/4 c. diced onion
1/4 c. diced green pepper

BREAD:

3 1/2 - 4 c. flour
1 1/2 tbsp. sugar
1 tsp. salt
2 pkgs. active dry yeast
1/3 c. grated Romano cheese
2/3 c. shredded cheddar cheese
1/3 c. dry onion soup mix
1/4 c. water
3/4 c. milk
3 tbsp. butter
3 eggs, beaten
3 tbsp. butter, melted
Butter for brushing over loaf
Grated Parmesan cheese

Mix filling ingredients and refrigerate until ready to use.

To prepare bread, combine two cups flour, sugar, salt, yeast, Romano cheese, cheddar cheese and onion soup mix. Blend well. Combine water, milk and butter and heat until warm, 105 to 115 degrees. Add warm liquid and eggs to flour mixture. Blend at low speed until moistened, then at medium speed for two minutes. Stir in remaining flour to make a soft dough.

Turn onto a lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl. Cover and let rise in a warm place until light and doubled in size, 45 to 60 minutes.

Punch down dough. Roll out to approximately a 12"x24" rectangle and spread filling down center of dough lengthwise. Drizzle the three tablespoons of melted butter over the filling.

Make diagonal cuts in dough about 3/4" apart, from near the filling to the outer edge. Fold strips alternately over filling, dampening edges to seal. Place on a baking sheet and let rise until doubled in size, 30 to 45 minutes.

Bake at 350 degrees for 25 to 30 minutes, or until done and browned. While still hot, brush with butter and sprinkle with grated Parmesan.