Combine all ingredients for the dough in a large bowl. When the dough comes together, place it on a well floured surface and knead until soft and pliable.

Place dough back into the bowl, with olive oil and coat all over. Cover and allow to rise for one hour.

Divide the dough into three equal parts.

Spread each piece of dough onto a baking sheet to fit.

Proceed with filling.

Place the meat in the center of the dough in layers. Top with the sauerkraut, thousand island dressing and shredded cheese.

Place the pepperoni in the center of the dough in layers. Top with cheese.

Roast the garlic. Cut the tops of the garlic bulbs off. Drizzle olive oil over the open bulbs. Cover tightly with foil and roast in a 400 degree F. oven for 45 minutes. Allow to cool. Squeeze the garlic out of the casings and set aside.

In a medium skillet, saute the mushrooms in a little olive oil until all the liquid releases and they begin to brown. Add the chopped spinach and saute for one minute. Remove from heat and place in a strainer to drain and cool.

Spread the garlic paste onto the center of the dough. Top with the chicken, spinach and mushrooms. Sprinkle 3/4 the Parmesan cheese over the mixture.

Using kitchen scissors or a knife, cut slits down the sides of the dough.

Fold the ends of the dough over the filling. Fold the strips across the dough, alternating sides in a braid like fashion. Tuck the last piece under the opposite side of the stromboli.

Mix the egg and milk well and brush over the top of the stromboli.

Garnish the top.

Bake in a 400 degree F. oven for twenty minutes or until golden brown on top.

Allow to cool for 20 minutes before slicing and serving with your favorite sauce, if needed.