Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    onion -- chopped
   1                    red bell pepper -- chopped
   1      large         ripe tomato; seeded -- chopped
   1      large         clov  garlic -- minced (i use
     1/4  cup           vegetable oil -- (i use olive)
                        salt to taste
     1/2  teaspoon      ground cumin -- dried oregano
   1                    frozen bread dough -- thawed
   2      cups          shredded monterey jack chees
   1                    egg; beaten -- for glaze

Preparation:

Cook vegetables and garlic in the oil with the salt and cumin until soft. Let cool slightly, then mix in oregano. Roll out bread dough on a greased baking sheet into a rectangle about 15- by 11-inches. Spread the vegetables and cheese down the middle of the dough. Cut dough (using kitchen shears) on opposite sides in diagonal 1-inch strips. Fold in the ends, then fold the strips toward the center, alternating sides for a braided effect. Cover with a towel and let rise about 30 minutes. Heat oven to 375 degrees. Brush loaf with egg glaze. Bake until golden, about 30 minutes. NOTE: This bread can be made 2 days in advance and served reheated or room temperature