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1
Place all dough ingredients except cilantro in pan.
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2
Program for knead and first rise.
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3
Program a kitchen timer to go off 10 minutes before the end of the machine's second kneading cycle.
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4
Check the dough when timer goes off and adjust with flour or water if needed.
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5
Add the cilantro.
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6
While the dough is rising, prepare the filling.
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7
When dough is finished transfer to lightly greased work surface.
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8
Divide the dough in half.
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9
Working with one half at a time, roll it into a 15 x 10 inch rectangle.
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10
Transfer the rectangle to a lightly greased cookie sheet.
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11
Visually divide the rectangle into thirds, each 10 x 5 inch.
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12
Working on the middle third of the dough, and leaving 1 inch of space at each end, layer on half the beans, half the olives, half the chilies, half the salsa and then half the cheese.
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13
Using a rolling pizza wheel or a sharp knife, make 6 evenly space 5 inch long cuts in the dough, cutting from the edge of one side of the unfilled sides just to where the filling starts.
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14
Repeat with the other unfilled side.
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15
Fold the small piece of dough at each end of the filling, tucking them underneath the dough on the opposite side.
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16
Repeat the entire process with the other piece of dough.
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17
Tent the twists with lightly greased plastic wrap and set them aside to rise for 1 hour, or until they're noticeably puffy.
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18
Bake the twists in a preheated 375F (190C) F oven for 30 minutes.
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19
Remove the twists from the oven, transfer them to a wire rack, and allow them to cool for 10 minutes before cutting.
