Prep Time: 30 min.

Bake Time: 20-25 min.

Servings: 12

Difficulty: Intermediate

These bundles of seasoned chicken goodness are everyone’s favorite and hard to resist. You’ll want to eat more than one!

Ingredients

12 Rhodes Yeast Texas Rolls or 24 Yeast Dinner Rolls, thawed but still cold
4 cups cooked chicken cut into 1 inch cubes or shredded
4 ounces cream cheese
1 teaspoon thyme
1 teaspoon salt
1 teaspoon pepper
1 cup herb bread stuffing
1 egg, beaten

Instructions

Mix chicken, cream cheese, thyme, salt and pepper.

Press 1 Texas roll or 2 dinner rolls combined into 5 inch circles and divide filling among 12 circles. Pull edges together to seal. Crush herb bread mixture into crumbs. Dip each filled roll in egg and roll in crumbs.

Place smooth side up in sprayed muffin tins. Bake at 350°F 20-25 minutes. Serve warm.

Ingredients

4 Rhodes Texas Rolls or 8 Rhodes White Dinner Rolls, dough thawed but still cold
1 1/2 cups cooked chicken cut into 1 inch cubes or shredded
2 ounce cream cheese
1/4 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup herb bread stuffing
1 egg, beaten

Instructions

Mix chicken, softened cream cheese, thyme, salt and pepper.

Press 1 Texas roll, or 2 dinner rolls combined into 5 inch circles and divide filling among 4 circles. Pull edges together to seal. Crush herb bread mixture into crumbs. Dip each filled roll in egg and roll in crumbs.

Place smooth side up in sprayed muffin tins or ramekins. Bake at 350°F 20-25 minutes. Serve warm.