Monday, January 24, 2011

Chicken Swiss Bundles

This recipe is a lot like making your own Hot Pockets, and there's a million different variations you could do. We changed the recipe, and liked how it turned out, but I'm sure we'll change it up next time, too.

1/2 cup fresh mushrooms
1 tablespoon minced onion
1 1/2 teaspoon butter
1 teaspoon minced garlic
1 cup cubed cooked chicken breast
1/2 cup roasted sweet red peppers
1 tablespoon honey mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon italian seasoning
2 cups mozzarella, monterey or pepper jack cheese
12 frozen bread dough dinner rolls, thawed
2 tablespoons butter, melted
Grated Parmesean to taste

In a large skillet, saute mushrooms in butter until tender. Add onion and garlic; cook 1 minute longer. Add the chicken, peppers, mustard, and seasonings; heat through. Remove from the heat; stir in cheese.
Flatten each roll into a 5-inch circle. Place 1/4 cup chicken mixture in the center of six circles. Brush edges with water; top with remaining circles. Press edges with a fork to seal.
Place on greased baking sheets; brush with butter, and sprinkle top with Parmesean. Bake at 350 degrees for 18-22 minutes or until golden brown. Cut bundles in half to serve.

{Kudos to Taste of Home magazine}

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