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Chicken Rolls

These rolls take some time to prepare, but it's worth it! Everyone enjoys the savory filling wrapped inside a soft, delicious dough.—Susan Carter, American Fork, Utah

36 ServingsPrep: 45 min. + rising Bake: 20 min.

Ingredients

2 cups chopped celery
1 large onion, chopped
2 cups butter, cubed
10 cups chopped cooked chicken
1 pound fresh mushrooms, sliced
4 packages (8 ounces each) cream cheese, softened
Salt and pepper to taste
DOUGH:
4 packages (1/4 ounce each) active dry yeast
2 cups warm milk (110° to 115°)
6 eggs
3/4 cup sugar
1 tablespoon salt
9 to 9-1/2 cups all-purpose flour
Melted butter
Dry bread crumbs

Directions

In a Dutch oven, saute celery and onion in butter until vegetables
are tender. Add the chicken, mushrooms, cream cheese, salt and
pepper. Cool for 5 minutes; cover and refrigerate.
In a large bowl, dissolve yeast in warm milk. Add eggs, sugar, salt
and 1 cup flour. Beat until smooth. Stir in enough remaining flour
to form a firm dough.

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Chicken Rolls (continued)

Directions (continued)

Roll out on a floured surface to 1/4-in. thickness; cut into 4-in.
circles. Reroll scraps and cut more circles. Roll circles to a
6-1/2-in. diameter. Place on greased baking sheets and let rise in
warm place for 15 minutes.
Place about 1/3 cup chicken mixture in the center of each circle.
Fold up edges to center; pinch tightly to seal. Dip in butter; roll
in crumbs.
Place, uncovered on greased baking sheets; let rise for 20 minutes.
Bake at 375° for 20 minutes. Serve immediately. Yield: about 3
dozen.

Editor's Note: Rolls can be made ahead and frozen. Dip in butter and crumbs when ready to bake.

Nutrition Facts: 1 serving (1 each) equals 342 calories, 17 g fat (9 g saturated fat), 106 mg cholesterol, 376 mg sodium, 30 g carbohydrate, 1 g fiber, 17 g protein.