This recipe was submitted by Eric Nagel: My family has been enjoying eMeals for a few months now (my review of eMeals can be read here), and recently we had our first meal that called for wine. The kids loved the Swiss Chicken, but I thought the stuffing was rather dry (and burnt, in some areas). Next time we have this meal, I’d like to cover the dish with aluminum foil to see if the stuffing could remain moist. Also, my wife just grabbed a bottle of wine from the basement (it was a bottle from my recent shipment from Laithwaites wine club) – I wonder how a different white wine would change this dish?
Submitted by Robb “Movidude74” Johnston
1 lb. pizza dough
¼ lb. Swiss cheese
¼ lb. sharp provolone
¼ lb. tavern ham
¼ lb. hard salami
¼ lb. slicing pepperoni
Sweet or Hot Peppers, drained
Thaw pizza dough according to directions on package. Roll out dough to about 14-16″ square (if you can only get one side squared, then have that away from you).
Beat one egg & add Italian seasoning to taste. Brush top of rolled dough.
Layer the deli selections meat, then cheese, then meat, etc. You can overlap the layer closest to you, but you want to leave an inch or so on the right & left, & 2″ at the edge farthest from you.
The peppers are optional. If you are adding them, liberally spread a layer just above or below the middle layer of cheese.
Roll or fold the layers of food away from you.
Brush on egg mixture on the exposed dough as you go.
Fold the last bit towards you over the roll of food; fold the loose dough at the sides in to the center. Coat with egg & flip onto a baking sheet lined with parchment paper.
Coat all remaining surfaces, even if you slop some on the paper.
Cut 3 or 4 slices into the top of the loaf about half way deep.
Bake at 350°F for about 45 minutes or until the dough is browned & cheese is bubbling out of the slices.
Let the dish rest a few minutes before serving. Slide into 1″ wide slices to serve.
Chef’s Note: Pizza dough is often sold as 2-1 lb. balls of dough, so you might as well make 2. In step 6, I prefer to fold about 3 times, leaving the top edge of dough that you don’t layer exposed. You can freeze the leftovers and reheat it later.