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Chicken Rollups

Adapted from Suzanne Metler's Kitchen.
 

Ingredients:

Roll dough:

  • 1 1/4 c. warm water
  • 1 T. yeast
  • 2 t. salt
  • 1/2 c. sugar
  • 6 T. powdered milk
  • 2 eggs
  • 12 T. softened butter
  • 2 1/2 c. whole wheat flour
  • 2 1/2 c. white bread flour

Filling

  • 2 large chicken breasts, cooked and cut into bite-sized pieces
  • 4 oz. cream cheese
  • 1/2 c. sour cream
  • Salt and pepper to taste

Gravy:

  • 2-3 cans cream of chicken soup
  • Onion powder to taste
  • 2 t. lemon juice (or to taste)
  • Milk to thin gravy

Directions:

Roll dough:

  1. Combine water, yeast, salt and sugar in a large mixing bowl; let sit until yeast dissolves and bubbles (a couple of minutes).
  2. Add powdered milk and mix well.
  3. Add eggs, butter and flours (1/2 c. at a time); beat well.
  4. Cover and let rise in a warm place until doubled (1-2 hours).
  5. Divide dough into 3 balls; roll out each ball and cut into 12 triangles.

Filling:

  1. Mix together all ingredients.
  2. Spoon about 1 t. about 1/2" down on the large end of each triangle roll; roll up into crescent shape.
  3. Put on greased cookie sheet and cook for about 16 minutes in preheated 350º oven.
  4. Serve with warm gravy.

Servings: Makes 36 rollups.