Southwest Chicken Stromboli

• 3/4 cup water (70u0b0 to 80u0b0)
• 1 tablespoon canola oil
• 1 tablespoon nonfat dry milk powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 2-1/4 cups bread flour
• 1/4 cup yellow cornmeal
• 1 teaspoon active dry yeast
• 1 small onion, finely chopped
• 1 small sweet yellow pepper, finely chopped
• 1 tablespoon canola oil
• 1-1/2 cups shredded cooked chicken breast
• 3/4 cup salsa
• 2/3 cup shredded Mexican cheese blend
• 1/2 cup refried beans
• 3/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1/4 teaspoon dried oregano
• 1 large egg white, beaten
• 1 tablespoon water
• Sour cream, optional

1. In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. Meanwhile, for filling, in a large skillet, saute onion and pepper in oil until crisp-tender. Stir in the chicken, salsa, cheese, beans and seasonings; heat through. Remove from the heat; set aside.
3. When cycle is completed, turn dough onto a lightly floured surface. Roll dough to a 14x12-in. rectangle. Spread filling over half of dough to within 1/2 in. of edges. Fold dough over filling; pinch seams to seal and tuck ends under. Combine egg white and water; brush over dough. Cut slits in top.
4. Place on an ungreased
5. . Bake at 350u0b0 for 25-30 minutes or until golden brown. Let stand for 5 minutes before cutting. Serve with sour cream if desired.

water, canola oil, nonfat dry milk powder, sugar, salt, bread flour, yellow cornmeal, active dry yeast, onion, sweet yellow pepper, canola oil, chicken, salsa, beans, ground cumin, garlic, chili powder, oregano, egg white, water, sour cream

Taken from www.tasteofhome.com/recipes/southwest-chicken-stromboli/ (may not work)