Ham-Stuffed Bread

In a mixing bowl, dissolve yeast in warm milk. Add the egg, oil and salt; beat until smooth. Stir in enough flour to form a stiff dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Meanwhile, in a skillet, saute onion in oil until tender. Add tomatoes, garlic, salt and pepper. Cook over medium heat until liquid is absorbed, about 30 minutes. Remove from the heat. Add ham, vinegar and oregano; mix well. Cool. Punch dough down. Turn onto a lightly floured surface; roll into a 14-in. x 12-in. rectangle. Spread filling over dough to within 1/2 in. of edges. Roll up, jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place, seam side down, on a greased baking sheet. Do not let rise. Bake at 375 degrees F for 18-22 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers.