Wednesday, May 26, 2010

Cream, Chicken, and mushroom rolls

cream cheese chicken rolls

¼ c softened butter
½ t pepper
8 oz. Cream cheese
4 oz can mushrooms, drained
2 c cooked cubed chicken
½ dough recipe
¼ c melted butter
crushed herb seasoned bread crumbs or croutons
½ c finely chopped nuts

Combine first 5 ingredients. Roll out dough into large circle. Cut pizza style into 8-12 slices. Place 1-2 T filling at large end of triangle. Roll up like a crescent roll. Seal so as to encase filling in dough. Dip rolls in melted butter then coat with mixture of crumbs and nuts. Place on ungreased cookie sheet and bake at 375 degrees for 15-20 minutes.

Lower fat substitutions: use neufchatel cheese instead of cream cheese. Instead of dipping rolls in melted butter, dip in egg whites or spray with non-stick spray to facilitate coating with crumbs.

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