the olives, half the chilies, half the salsa and then half the cheese. Using a rolling pizza wheel or a sharp knife, make 6 evenly space 13 cm long cuts in the dough, cutting from the edge of one side of the unfilled sides just to where the filling starts. Repeat with the other unfilled side. Fold the small piece of dough at each end of the filling, tucking them underneath the dough on the opposite side. Repeat the entire process with the other piece of dough. Tent the twists with lightly greased plastic wrap and set them aside to rise for 1 hour, or until they're noticeably puffy. Bake the twists in a preheated 375�F oven for 30 minutes. Remove the twists from the oven, transfer them to a wire rack, and allow them to cool for 10 minutes before cutting.