Southwest Stromboli

Confusing title isn't it? Typically, stromboli is considered to be a part of Italian cuisine. Bread dough stuffed with meats, cheese and vegetables is baked until golden brown and bubbly. I have made quite a few of the traditional, but since my brother is a fan of Mexican style cuisine, I put this together one night with him in mind and ingredients on hand. 

Turns out, he wasn't the only one who liked it. As with a few other recipes, I thought I would share it with Taste of Home magazine. It was runner up in a contest and can now be found on their web site as well as a cookbook or two. 

If you would like to see it on their website just use this link: Southwest Chicken Stromboli-Taste of Home . The recipe is below here for you. I have also made this vegetarian before and simply did not use the chicken. Just stir in some extra veggies. I use mild salsa but if your family is more daring in terms of spices then amp it up to your liking. Although you can make the dough by hand or with a stand mixer, the bread machine does great. Happy cooking.

Picture by Taste of Home

Southwest Stromboli 
Serves: about 6

Dough:

3/4 Cup warm water (70-80 degrees)
1 TBSP Canola oil
1 TBSP Nonfat dry milk powder
1 TBSP Sugar 
1 tsp Salt (I sometimes just use 1/2 tsp)
2 1/4 Cups bread flour
1/4 Cup cornmeal
1 tsp active dry yeast

Filling:

1 Small onion, finely chopped
1 Small sweet yellow pepper, finely chopped
1 TBSP Canola oil
1 1/2 Cups shredded cooked chicken breast
3/4 Cup salsa 
2/3 Cup 2% reduced fat cheddar cheese or Mexican cheese blend
1/2 Cup refried beans
3/4 tsp Ground cumin
1/4 tsp Garlic powder
1/4 tsp Chili powder
1/4 tsp Dried oregano

Egg Wash:
1 Egg white, beaten
1 TBSP water

Low fat sour cream for serving (optional)

In a bread machine pan, combine the first 8 ingredients as instructed by the manufacturer. Select dough cycle and turn it on. After a few minutes of working, check to see if flour and water adjustments are needed to form a nice dough. Depending on your climate, you may need to add a tablespoon of water or flour as it is working.

Meanwhile, in a large skillet, saute the onion and peppers in canola oil until crisp-tender. Stir in the chicken, salsa, cheese, beans, and seasonings. Remove from heat and set aside.

When the dough cycle is completed turn onto a lightly floured surface. Roll into a 14-in by 12-in rectangle. Spread filling over half the dough to 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 the top as a vent.

Place on a baking sheet and bake at 350 for 25-30 minutes or until golden brown. The filling should just begin to come out the slits in the top. Let stand a few minutes before slicing. Serve with sour cream if desired.