***Dough*** 3/4 cup water (70 to 80 degrees F) 1 tablespoon olive or vegetable oil 3/4 teaspoon salt 2 1/3 cups bread flour 1 1/2 teaspoon bread machine yeast ***Filling*** 1 1/2 cup shredded sharp Cheddar cheese 1 can (4 ounce size) diced green chiles, well drained 1/4 cup chopped ripe olives, drained 1/4 cup chopped green onions ***Topping*** 1 egg white, lightly beaten
To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.
To shape and fill: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll dough to 14 x 10-inch rectangle.
Evenly sprinkle with filling ingredients to within 1/2 inch of edges; pat down lightly. Beginning at long end, roll up tightly; pinch seam and ends to seal. Taper ends by gently rolling back and forth to make 16-inch long roll.
Line large baking sheet with aluminum foil; grease lightly. Place loaf, seam side down, on foil. Cover; let rise in warm, draft-free place until almost doubled in size, about 15 to 20 minutes.
Brush loaf with egg white. With sharp knife, cut three 4-inch slits lengthwise down center of loaf, cutting at a slight diagonal and cutting deep enough to expose filling.
Bake at 400 degrees F for 25 to 30 minutes or until cheese is melted and crust is golden brown. Cool 5 minutes before removing from pan. Serve warm.