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Preparation
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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 ½ 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 15x10x¾-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
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