Nacho Bread Snacks

1 cup warm water
1 package dry yeast
3/4 (three-quarter) cup cornmeal
1/4 (one-quarter) cup vegetable oil
1/2 (one-half) teaspoon salt
1/2 (one-half) teaspoon garlic powder
2 1/2 two and one-half) cups all-purpose whole wheat pastry flour
3 cups grated low-fat American cheese or soy cheese alternative
1 4-ounce jar sliced pimientos, drained
1/2 (one-half) cup chopped mild or hot green chilies, drained
2 tablespoons sliced green onion

Place warm water in large warm bowl. Add yeast and stir until dissolved. Stir in cornmeal, oil, salt, garlic powder and one cup flour. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about five minutes. Cover and let rest on floured surface 20 minutes. Roll and stretch dough to 11?16-inch rectangle. Place on greased 10?15-inch cookie sheet. Evenly sprinkle cheese, pimientos, chilies and green onion over dough. Bake in preheated 375 oven for 30 minutes or until golden brown and cheese is melted. Serve warm, cut into 12 squares.