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.