4 1/2 c All-Purpose Flour, divided
2 pk FLEISCHMANN’s 8 g Quick-Rise
1 x Instant Yeast (2 Tbls)
2 ts Italian Seasoning,
1 x Dried, crushed
1 1/2 ts Salt
1 ea Garlic clove, minced
1 1/2 c Very warm Water(125F-130F)
2 ea Eggs
2 c Cheddar Cheese, shredded
2 cn Green Chilies, 114Ml each,
1 x Diced, drained
1/4 c Pimentos, drained, sliced
In a large bowl, combine 2 cups of the flour, undissolved yeast,
Italian seasoning, salt and garlic. Stir warm water into dry
ingredients. Beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Add eggs and 1/2 cup more flour; beat 2
minutes at high speed scraping bowl immediately. With spoon mix in 1
cup of cheese and enough flour to make a soft dough. Cover; let rest
for 10 minutes. With back of a large metal spoon or lightly oiled
hands, spread dough in greased 15x10x3/4-inch(2L) jelly roll pan.
Sprinkle with remaining cheese. Top with chilies and pimentos. Cover;
let rise in a warm, draft-free place until light and puffy, about 20
minutes. Bake in 400F(200C) oven 20 to 25 minutes or until done.
Serve warm, cut into squares. Makes about 24 squares.
Yields
8 Servings
