Ingredients
3/4 cup water (70° to 80°)1 tablespoon canola oil1 tablespoon nonfat dry milk powder1 tablespoon sugar1 teaspoon salt2-1/4 cups bread flour1/4 cup yellow cornmeal1 teaspoon active dry yeastFILLING:1 small onion, finely chopped1 small sweet yellow pepper, finely chopped1 tablespoon canola oil1-1/2 cups shredded cooked chicken breast3/4 cup salsa2/3 cup shredded Mexican cheese blend1/2 cup refried beans3/4 teaspoon ground cumin1/4 teaspoon garlic powder1/4 teaspoon chili powder1/4 teaspoon dried oreganoEGG WASH:1 large egg white, beaten1 tablespoon waterSour cream, optional
Preparation
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).
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.
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.
Place on an ungreased baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Let stand for 5 minutes before cutting. Serve with sour cream if desired.
