STUFFED BREAD WITH HAM AND SWISS CHEESE

FOR THE DOUGH:
1 box Hot Roll Mix
2 tsp sugar
2 tbsp butter
1 egg
3/4 cup hot water
FOR THE STUFFING:
3/4 lb ham in slices
3/4 lb Swiss cheese in slices
1/2 lb Genoa salami in slices
3/4 lb turkey breast in slices
1 egg yolk beaten with 1 tbsp water
Aunt Jemima Pancake Syrup

TO MAKE THE DOUGH:
Process the flour and yeast from the hot roll package in a food processor. Add the sugar and process. Add the butter and egg and continue processing.

With the motor running, add the water, little by little, until it forms a ball. Remove from the processor, and put in a bowl, covered, for 5 minutes.

TO STUFF THE DOUGH:
Turn the dough out onto a lightly floured surface and roll with the pin making a 20x12-inch rectangle. Cut a narrow strip of dough of sufficient length and reserve to use later.

Over the prepared rectangle of dough, place the ham slices, leaving a 2-inch margin on all sides. Add swiss cheese slices over the ham, the salami and the turkey slices.

Double the lower part of the dough up, to the middle. Double the upper part down, to the middle. Cover the union, pressing lightly, with the reserved dough strip. Double in the two extremes (ends), pressing well to secure the stuffing into the bread. Grease a sufficiently big pan and place stuffed dough in pan. Cover with towels and let rise for 1 hour.

TO BAKE THE BREAD:
Bake in a preheated 350 degrees F oven for 15 minutes.

Remove from the oven and paint with the egg yolk and water mixture. Bake for 5 more minutes, or until golden.

Remove from oven and paint with the pancake syrup. Bake 5 more minutes. Remove from the oven and let cool to room temperature.

Serve in slices garnished with fresh parsley.