Chicken Rolls

Here's another application for potato dough.  The first time I had this, one of my roommates in college made it, and I was amazed by how wonderful it tasted.  Surely, I thought, it was a lot of effort and took a long time to make.  Thank goodness I was pleasantly surprised.  Cooking is really so simple once you learn a few basics.

Most recipes you find for these use refrigerated crescent rolls, but I just love the idea of knowing all the ingredients in the dough I'm using.  And I like to think it's a little better for my family.  Plus, it really does taste better!

Cube 1/2 pound raw chicken and cook in a skillet with some oil, salt, pepper and garlic.

Fry it until it's cooked all the way through, then stir in some chopped onion.

Add in some extra vegetables if you want--spinach and broccoli work well.

When the onions and other veggies are tender, mix in cubed cream cheese...

...and a couple tablespoons of milk.

Let it all melt and blend together.

For the packets, you will need about a pound of potato dough (pizza dough or french bread dough would also work).  Roll it out into a large rectangle.

Cut the large rectangle into smaller ones.  They obviously don't have to be uniform in size, but be obsessive about it if you want to.  Personally, I think it's nice to have smaller ones for the kids and larger for the adults.

Divide the filling between the rectangles.  There should be about twice as much dough as filling--those overfilled ones will be a slight problem. 

To fold, pull the empty side over the filling...

...and pinch to seal. 

Place on a greased baking sheet (no rise necessary) and bake at 350 for about 20 minutes, or until golden brown.  

Chicken Rolls


1/2 lb raw chicken, cubed
2 T oil
1/2 tsp garlic 
salt and pepper, to taste
1 small onion, chopped
1 to 2 cups broccoli or spinach
8 oz cream cheese
2 T milk
1 lb (1/2 recipe) potato dough, pizza dough or other bread dough


Heat oil in large skillet.  Cook chicken in skillet; season with salt, pepper and garlic.  Add onion and cook until tender.  Add broccoli or spinach and cook until tender.  Stir in cream cheese and milk and let melt, stirring constantly, until creamy.  Remove from heat.  Roll out dough into large rectangle and cut into smaller rectangles using pizza cutter.  Divide filling between rectangles.  Fold packets and seal.  Place rolls on greased baking sheet and bake at 350 for about 20 minutes, or until golden brown.