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1
In a cup dissolve 1 pack of yeast in 4 tablespoons of warm (but not hot) water.
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2
Allow to proof (sit) for 10 minutes.
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3
In another cup, mix together 12 tablespoons of cold water, 1 tablespoon of olive oil, 1 teaspoon of salt and 1 tablespoon of honey.
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4
Add the wet ingredients (cold stuff first) to 3 cups of flour and mix (I sometimes use a food processor, but you can use your hands.)
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5
Allow the dough to rise.
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6
Personally, I make the dough the night before I need it, put it in the refrigerator overnight, and let it rise the next day (all day.)
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7
But as long as you let it rise at least 2 hours, it should be OK.
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8
Saute onion with a little olive oil until vaguely transparent.
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9
Add chicken and cook until just not salmonella city - pink inside is ok because it will also cook inside the stromboli.
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10
Add green peppers at last minutes and just warm through to take the edge off (I like mine crunchy, so cook as long as you think they need to).
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11
Roll out pizza dough on a floured board until its about the shape and size of a pizza pan.
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12
Lay the dough on a nonstick pizza pan or a cookie sheet.
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13
Layer the chicken, tomato, onion, peppers on one half of the dough.
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14
Sprinkle cheese overtop and flop the rest of the dough and seal- use a fork to crimp the edges if necessary.
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15
As for cooking, I set the oven at 500 degrees.
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16
Stuff the stromboli and place it on a cookie sheet greased with olive oil.
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17
I usually coat the stromboli with an egg wash, oregano, and pretzel (or kosher) salt.
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18
The egg wash will make it brown nicely.
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19
The other stuff is just for taste.
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20
There is no set time to cook it.
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21
Just keep checking it after about 1 2 minutes.
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22
When the bottom is brown, it's done.
