Dutch Oven Chicken Rolls
12 Rhodes Dinner Rolls, thawed
½ Lb. boneless, skinless chicken
1 Tbsp. butter
3 oz cream cheese
1 egg, beaten
herb bread stuffing, crushed
salt and pepper
Thaw rolls until soft. Sauté sliced chicken in butter. Chop cooled chicken into cubes. Mix chicken and cream cheese; add salt and pepper to taste. Crush herb breadcrumbs with a rolling pin. Pat rolls out into 3-inch circles and divide filling among 12 rolls. Seal edges. Dip tops in beaten egg and then in crushed breadcrumbs. Place crumb-side-up on the bottom of the Dutch oven. Bake at 350°F for 20-30 minutes, or lightly browned. Serve warm.
TIP: Ideal for appetizers of picnics. May be frozen; thaw completely and warm in 350° oven for 20-25 minutes to serve.
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