Chicken Rolls. Stir in the shredded chicken, mushrooms, and lemon pepper. Fill the crescent rolls with a tablespoonful of the chicken mixture. Roll each piece up beginning with the wide end; press and seal the top of the rolled dough.

Chicken Rolls Roll up and tuck in ends; secure with toothpicks. In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat.

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Stir in the shredded chicken, mushrooms, and lemon pepper. Fill the crescent rolls with a tablespoonful of the chicken mixture. Roll each piece up beginning with the wide end; press and seal the top of the rolled dough.

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Ingredients - Chicken Rolls:

Prepare - Bread Dough.
Need 1/2 cup - Warm Water OR Warm Milk.
You need 1-2 teaspoons of Dry Yeast *1 teaspoon takes longer time to proof.
Require 1 of & 3/4 cups Bread Flour *and extra for kneading.
You need 1 tablespoon for Caster Sugar.
Require 1/2 teaspoon of Salt.
You need 1 Egg *lightly whisked, save 1 tablespoonful for brushing.
Prepare 1 tablespoon of Vegetable Oil.
Provide Mayonnaise OR Caesar Salad Dressing.
Prepare for Grated Tasty Cheese (Cheddar Cheese).
You need for Chicken Filling.
Provide 1 teaspoon Oil.
Give 1-2 slices (50 g) Bacon *cut into small pieces.
Prepare 1 for Celery Stalk *finely chopped.
Prepare 1/2 Onion *finely chopped.
Prepare 150-200 g of Chicken Breast Fillet *skinless, cut into 1cm pieces.
Need Salt & Pepper.

Combine soup and broth; pour over chicken. Chicken rolls (aka chicken pinwheels or stuffed chicken breasts) are stuffed with delicious ingredients, and most are coated with breadcrumbs before cooking. The results are a golden-brown, crisp exterior with an oozy, sauce-like center (without the hassle of making a sauce). Dip chicken rolls in milk, then roll in crumb mixture.

Chicken Rolls instructions:

Mix Warm Water (OR Warm Milk) and Yeast and stir, then set aside for 5 minutes..
Combine Bread Flour, Sugar and Salt in a large bowl. Make a well in the centre and pour in the Yeast mixture, Egg (save 1 tablespoonful for brushing) and Oil. Mix well to form a soft dough..
Knead for 2 to 3 minutes, gradually adding extra Flour as required, until smooth and elastic. Place the dough in a bowl, cover with a plate or plastic wrap, and set aside in a warm place for 1 hour or until doubled in size..
To make Chicken Filling, heat a small amount of Oil in a frying pan over medium heat, cook Bacon, Onion and Celery. When Onion is transparent, add Chicken. When Chicken is cooked, season with Salt and Pepper..
Divide the dough in half. On a lightly floured surface, roll out each portion into 5-6mm thin rectangle. Spread Mayonnaise OR Caesar Salad Dressing and 1/2 Chicken Filling, sprinkle with some Grated Tasty Cheese..
Fold in the sides to that melted Cheese won’t come out, and roll up..
Place the rolls on a baking tray, sealed side down. Set aside in a warm place for 45 minutes to 1 hour..
Preheat oven to 180℃. Gently brush with saved Egg. You may wish to coat with Grated Tasty Cheese. *Note: I coated one roll with Egg and the other with Egg and Cheese..
Bake for 20 minutes or until nicely browned and cooked through. *Note: If the top gets too dark, cover with a sheet of foil..
*Note: The photo below is the same rolls but coated with grated Parmesan..

To use frozen chicken--completely thaw in the refrigerator. Unwrap roll-ups and place on a greased baking sheet. Place a slice of ham and half slice of provolone cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick. In a shallow bowl, combine crumbs, Romano cheese and parsley.

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