Stromboli

I was watching a show about travel and food a few days ago.  I am very suggestible when it comes to food, so I decided to try making Stromboli myself.  I don't really know much about the dish other than what I saw on the show, so this is basically my best stab at it.  I was pretty pleased with the outcome, though.

Makes 2 large Stromboli

1 package active dry yeast
1/2 teaspoon sugar
1 cup hot water
1 teaspoon salt
1/4 teaspoon garlic salt
2-3 cups flour
3 tablespoons pizza sauce
1 cup pizza cheese
1/4 cup ricotta
Pizza toppings to taste
2 tablespoons Parmesan cheese

1. In bowl of an electric mixer, combine yeast and sugar.  Pour hot water over yeast and sugar, then mix with a spatula until yeast is dissolved.  Let sit for 5 minutes or until foamy.
2. Stir salt and garlic salt into yeast mixture.  Add one cup of flour to mixture and stir until smooth.  Add another cup and place bowl in electric mixture with dough hook affixed.  Use dough hook to incorporate the cup of flour.  If dough is still sticky, add additional flour--up to one cup--until a stiff dough begins to climb the hook.  Use the spatula to shape dough into a ball.  Cover bowl with a wet towel and let rise for at least 30 minutes. 
3. While dough is rising, prepare your pizza toppings.  Stromboli fillings need to be pre-cooked, so take this time to cook meat, caramelize onions, or saute vegetables.  I made mine in four meats (Canadian bacon, pepperoni, leftover sausage, and a strip of bacon cooked and crumbled) and in kale with Canadian bacon. 
4. Divide puffed dough in half.  Grease your hands and grease an area to roll out the dough.  Grease a cookie sheet and set aside.
5. Using your hands, flatten the dough into a rectangle about 10 inches long and 6 inches wide.  Top with half of the ricotta cheese; spread out but leave a rim around the edges of the dough. Spread half of the pizza sauce over cheese, leaving a rim again.  Top sauce with pizza toppings, layering your selected toppings with half of the pizza cheese as you go.  Pull one long side up over the toppings, trying to cover as much of the toppings as possible.  Bring short sides up over your previously-folded side.  The Stromboli should now look like an open envelope.  Bring the last long side up and press to seal all seams.  Using your hands, pick Stromboli up and flip it over--seams side down now--onto cookie sheet.  Sprinkle with Parmesan cheese.
6. Repeat step 5 with remaining dough and toppings.
7. Bake Strombolis at 400 degrees for 15-20 minutes or until golden brown.  Serve hot with additional pizza sauce.