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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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We love to have things in the freezer we can pull out for snacks or as a companion for soup. I make with leftover chicken. Found this in TOH & tweaked for us. Ingredients:
1 small onion, finely chopped |
1/2 cup fresh mushrooms, sliced |
1/2 teaspoon butter |
1 garlic clove, minced |
1 cup chicken breast, cooked & cubed |
1/2 cup roasted sweet red pepper, chopped |
1 tablespoon honey mustard |
1/4 teaspoon salt |
1/4 teaspoon lemon-pepper seasoning |
1/4 teaspoon italian seasoning |
1/4 teaspoon basil |
2 c.swiss cheese, shredded |
12 frozen yeast dinner roll dough, thawed |
2 tablespoons butter, melted |
Directions:
1. In a large skillet, saute onion and mushrooms in butter until tender. Add garlic & cook 1 minute longer. Add the chicken, peppers, mustard and seasonings; heat through. Remove from heat; stir in cheese.
2. Flatten each roll into 5 circle. Place 1/4 Cup of chicken mixture in the center of 6 circles. Brush edges with water; top with remaining circles. Press edges with fork to seal.
3. Place on greased baking sheet; brush with butter. Bake at 350 degrees for 18-22 minutes or until golden brown. Cut bundles in half to serve.
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