The recipes you can view are limited as a guest »
Member Login
Appetizers
Breads & Muffins
Breakfast
Desserts
Dressings
Drinks
Entrees
Salads
Sandwiches & Rollups
Sauces & Gravies
Sides
Soups & Stews
Chicken Rollups
Adapted from Suzanne Metler's Kitchen.
Print this recipe
Email recipe to friend
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:
Combine water, yeast, salt and sugar in a large mixing bowl; let sit until yeast dissolves and bubbles (a couple of minutes).
Add powdered milk and mix well.
Add eggs, butter and flours (1/2 c. at a time); beat well.
Cover and let rise in a warm place until doubled (1-2 hours).
Divide dough into 3 balls; roll out each ball and cut into 12 triangles.
Filling:
Mix together all ingredients.
Spoon about 1 t. about 1/2" down on the large end of each triangle roll; roll up into crescent shape.
Put on greased cookie sheet and cook for about 16 minutes in preheated 350º oven.
Serve with warm gravy.
Servings:
Makes 36 rollups.