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Dough:
2 3/4 to 3 1/4 cups all-purpose flour
1 package rapid rise yeast
1 teaspoon salt
1/2 cup milk
1/4 cup water
3 tablespoons olive or vegetable oil
1 egg
Filling:
1 cup (4 ounces) shredded sharp cheddar cheese
1/2 cup (2 ounces) shredded Swiss cheese
1/4 cup (1 ounce) grated Parmesan cheese
Dough: In a large bowl, combine 1 cup flour, undissolved yeast, and salt. Heat milk, water, and oil until very warm (about 120 to 130 degrees); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic about 4 to 6 minutes. Cover; let rest 10 minutes.
To Shape and Fill: Roll dough into 18 X 12-in rectangle. Evenly sprinkle cheese to within 1/2 inch of edges. Beginning at long end, roll up tightly; pinch seam to seal. Place seam side down, on a greased large baking sheet. With sharp knife, cut lengthwise down center of roll about 1 inch deep to within 1/2 inch from ends. Keeping cut side on top, form the roll into and S shape. Tuck both ends under center of S to form a figure 8, pinch dough together to join. Cover, let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 350 degrees for 35 to 40 minutes or until done, covering with aluminum foil after 25 minutes to prevent excess browning. Remove from pan; cool on wire rack.
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