3 cups shredded Cheddar cheese
2 (8 ounce) cans diced tomatoes with green chile peppers
2 tablespoons chopped fresh cilantro
1 large onion, chopped
2 cloves garlic, minced
2 teaspoons crushed red pepper flakes
1/2 teaspoon dried oregano
2 teaspoons dried basil
1/4 teaspoon dried rosemary
2 teaspoons dried sage
2 tablespoons olive oil
1 tablespoon chopped fresh onion
1/4 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried jalapenos pepper
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine the cheese, tomatoes, green chile peppers, cilantro, onion, garlic, red pepper flakes, oregano, basil and rosemary. Mix all together well.
Divide mixture into three large pieces. Roll each piece into a 6 inch square.
Spread over center of each square of dough. Seal edges of squares to prevent excessive browning. Roll the squares together and arrange seam-side down.
Bake in preheated oven for 45 minutes. Serve hot or cold.