Monday, June 11, 2007
Chicken Rolls

12 rhodes bake'n'serve rolls, thawed but not risen
(you can make fresh rolls for this, too, but I only do that when I'm stocking the freezer--just let the dough rise, then break them into roll-sized bits for the next step, before they rise again)
8-10 oz of cooked, chunked chicken (you can use the canned stuff from costco)
1/4 c. sour cream
salt, pepper, thyme, dried onion
1 beaten egg
bread crumbs

So, you mix the chicken, the sour cream and your seasonings together. It makes like, a chicken salad kind of thing. Yummy.

Then you take a roll. Mash it. Real flat. Ya, so it makes a 3" circle or so. Put a spoonful (not too big) of the chicken mixture in the middle and wrap it up, sealing the edges as best you can. They leak anyway, sometimes. Nothing for it. Do that 11 more times.

Once you have your cute little wrapped up rolls, brush them with beaten egg and sprinkle them with bread crumbs. Or whatever. You can roll them in the egg and then in the breadcrumbs, but that just gets my hands and counters dirty.

Then you can freeze them (flash on a plan and then into a ziploc), or put them in a greased pan (13x9" works nicely) and bake for 20-25 minutes at 375 degrees. They rise a bit in the oven and as you're making them, so they end up about 4" in diameter. Serving sizes are about 1 for kids, 2-3 for adults. Teenage boys--6 each. Easy-shmeasy.

They are quite hot inside when they come out, so you may want to break open those meant for little people that lack the sense to test temperature before stuffing entire chicken-stuffed rolls in their face. A gift of my experience, to you with love.

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link | posted by Sarah Jean at 8:42 PM






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