1. Preheat oven to 400 degrees.
2. Chop asparagus, onion, and bell pepper. Place on baking sheet and drizzle with 1-2 tbsp. olive oil. Sprinkle salt and pepper on top. Lightly toss to evenly distribute oil and seasonings. Bake for 15 minutes in preheated oven.
3. Meanwhile, cook chicken on stovetop and cube into 1/2-inch pieces.
4. When the veggies are done roasting, take out and reduce oven heat to 350 degrees.
5. In a large mixing bowl, combine roasted veggies, cooked chicken, cheese, Greek yogurt, & minced garlic. Mix well.
6. Press half of your dough out flat on a greased baking sheet.
7. Using a knife or dough cutter, cut horizontal strips (about 2 ½ inches long) down each side of the dough.
8. Spoon half of your filling lengthwise down the center third of dough.
9. To braid, take one strip and fold over the filling to the other side, slightly pressing to seal it. Repeat with all the dough strips, alternating one on each side as you go.
10. Repeat with the remaining half of the ingredients to make a second Stromboli.
11. Bake each Stromboli for 25 minutes or until top is golden brown.

(*If you want, you can decrease oven time by placing both Stromboli’s onto one baking sheet after you are done filling and braiding them. *You may have to increase baking time slightly to fully cook both Stromboli’s).