This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
4 1/2 c All-Purpose Flour, divided
2 pk FLEISCHMANN's 8 g Quick-Rise
1 x Instant Yeast (2 Tbls)
2 t Italian Seasoning,
1 x Dried, crushed
1 1/2 t 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.