Southwest Chicken Stromboli

First, I'll start by saying that although this was very tasty (and Eric agrees) next time I make this or (any other stromboli for that matter), I will be finding a new recipe for the dough.  This was a pain to mix, knead, and then roll.  Secondly, I should also note that I am a huge cheese lover so when a recipe calls for 3/4 c of cheese, I assume that should mean 1 1/2 c of cheese.  So if you are not as much of a cheese lover as I am, please make adjustments accordingly to all of my recipes :).

Dough:

3/4 c warm water (110 F)
1 tsp dry active yeast
1 tbsp vegetable oil
4 tbsp milk
1 tbsp sugar
1 tsp salt
1/4 c yellow cornmeal
2 1/4 c bread flour
1-2 tbsp water

Filling:

1/2 small onion, finely chopped
1 yellow pepper, seeded and finely chopped
3 cloves of garlic, finely chopped
2 tbsp EVOO
1 1/2 c cooked chicken, chopped
3/4 c salsa
1/2 c black beans, washed and drained
1 1/2 c Mexican shredded cheese
3/4 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 tsp oregano

Egg wash:

1 egg, beaten
1 tbsp water

In large bowl, combine warm water and yeast.  Let sit for 10 minutes.  Add oil, milk, sugar, salt, and cornmeal-mix.  Slowly add in bread flour, mixing as much as possible in bowl.  With floured hands on a floured surface, begin to knead the dough.  Add 1-2 tbsp water as necessary to make dough more pliable.  Cover in cling wrap and let sit on a floured surface for about an hour.

15-20 minutes before the dough is done resting, begin preparing the filling.  In a large skillet, heat EVOO over medium heat.  Add pepper, onion, and garlic.  Cook for 5-7 minutes over medium heat.  Add salsa, chicken, and beans.  Add seasonings-mix well.  Turn heat down to low and heat through for 5 minutes.  Remove from heat and add half of cheese. 

On a floured surface, begin rolling out dough with a floured rolling pin.  Roll dough out to about 14 in by 12 in.  (The original recipe that I went off said to roll the dough out to a rectangle.  If anyone is able to pull this off, I applaud you.  Mine was an oval  Again, this dough was a pain to handle).  Place dough onto a cookie sheet lined with parchment paper.  Sprinkle rest of cheese over 1/2 of the dough.  Spread filling over 1/2 of the dough with the cheese, going within 1/2 in of the edge.  Brush edges of dough with egg wash.  Fold dough over the filling.  Pinch seams to seal.  Brush stromboli with egg wash.  Cut a few slits into top.  Bake 25-30 minutes until top begins to brown.  Let sit for 5 minutes after cooking.  Serve with sour cream.