Savory Chicken Meat Roll

In a large frypan, sauté until brown:
5-10 cloves of garlic, peeled and sliced thin,
1 white onion, peeled and sliced thin.
When they’re brown and beginning to soften, remove to a bowl and set aside.

Deglaze the frypan with:
1 pound of chicken thighs, de-boned, sliced thin,
season with pepper, and
1 tsp vegetable bouillon base.
When the chicken is both done and well coated in the bouillon base, remove to a bowl and set aside.

Add:
½ pound pork sausage, herb flavored if you like. Break it into small pieces as it’s cooking.
When it’s both done remove to a bowl and set aside.

Assembly:

Make bread dough. (See here for a yummy example.) Use either a one-pound loaf recipe, or half of a 2-pound loaf recipe. Roll out on a well-floured board into a sheet 15” x 20”. Mark a line 3” or so from the far end: don’t add any fillings to the last 3” of the bread: that will be used to close the roll and hold it closed.

Cover the dough (except a 1” border and the last 3” noted above) with the onion/garlic mix. Be sure to reserve any liquid from that bowl for later.
Then layer the chicken over the top of the onion/garlic mix.
Then layer the small pieces of pork sausage evenly over the top.

Cover with:
1 cup of shredded or grated parmesan cheese. (Do not use the powdered stuff in a can from Kraft. Eww.)
Seasoning to taste: rosemary is nice.

Roll the loaded dough up from the full side towards the empty 3” end. Seal the ends as you’re rolling so that the stuffing doesn’t roll out. Wrap the 3” over the top, using the liquid reserved from the onions as glue to seal the roll shut. You should have a roll about 4” in diameter and about 16” long.

Lay the roll, sealed side down, on parchment paper on a large baking sheet.
Sprinkle on the top:
¼ cup shredded parmesan cheese. Press it into the surface of the roll.

Let it raise in a warm place for 20 minutes.

Bake at 350 until done (expect 40 minutes: I cook it until a thermometer in the center has hit 135 - 140 degrees).

Remove from oven and let it cool completely. Then slice into single servings (I cut it into about eight 2” slices). Put each slice in a freezer bag or heavy duty sandwich bag, and freeze until needed. Microwave on a small plate and serve, or eat it while you’re running off to do something exciting.