2-1/2 tablespoons sesame seeds
1/4 cup butter, softened
1/2 teaspoon Italian seasoning
1 cup (4 ounces) shredded Swiss cheese
2 tablespoons Parmesan cheese
Thaw bread dough in refrigerator according to package directions. Grease a 10-inch bundt pan with vegetable shortening. Sprinkle sesame seeds on the bottom and sides of the pan. In a small bowl, combine butter, Italian seasoning, Swiss and Parmesan cheeses, mixing until thoroughly combined.
On a flour-dusted surface, roll dough into a rectangle about 18x5 inches. Spread butter mixture onto the dough to within 3/4 inch of the border on all sides.
Roll up dough from a long side, enclosing the filling. Brush edges lightly with water and pinch together to seal. (Completely seal the edges or the filling will leak during baking). Bring ends together, moisten dough and pinch together to seal dough into a circle.
Transfer dough to prepared pan. Cover with a damp towel and allow dough to rise 2-3 hours or until doubled. Heat oven to 350 degrees. Bake bread 35 to 40 minutes or until well-browned. Let cool 10 minutes in the pan, then turn out onto a wire rack to cool completely.
Wrap in heavy foil to store. Freeze if desired. Thaw, still wrapped in foil, at room temperature. Unwrap, place on a baking sheet and heat in a 350 oven about 15 minutes or until heated through.
Makes 8 to 10 servings.