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[Bentley]

Not a lot of rise in the dough, was it a light yeast dough?  Or was it a store bought dough?

[Bar-B-Lew]

I typical stromboli in the area that I live doesn't have a lot of rise either and is the same dough they use for pizzas.  They flip it into a circle like a pizza, put it on the table, fill one side with the meat, cheese and often times peppers, onions, mushrooms, and fold over dough and seal.  They usually give it an egg wash on top and cut some slits in top for the liquid to evaporate and not make the bottom super soggy.

[BigDave83]

Not a lot of rise in the dough, was it a light yeast dough?  Or was it a store bought dough?

No it was dough I mixed and put in the refrigerator the day before. I didn't weigh the yeast, this was new recipe and they gave weights and measures, so I weighed everything else and it showed 2 teaspoons of yeast or 6 grams, well 2 teaspoons was closer to 10 grams on the big scale. I need to weight accuracy between the little pocket scale and the big scale.