Rob Barrett Rolls Up: Chicken That Is.


What a week. First hornswoggling celebrities in LA and then back just in time for the Minnesota Hockey tournament. Livin' the dream, I call it. In times like these I turn to easy recipes - easy to make and easy on the stomach. (Flying Delta back from L.A. almost did me in.) I need something to mellow the gastrointestinal system.

These chicken roll-ups are one of my family's meals and even work well the next day. You don't have to use the Pillsbury dough but it is the easiest. Try them and let me know what you think. Once I made them in the shape of footballs and mixed green and purple food coloring in the gravy, but that was a little crazy.

Rob's Chicken Roll Ups.


2 cans chicken or 2 handfuls or 3 cups forked chicken from rotisserie chicken 1" butter 1 package cream cheese 1 spoonful chives 1/2 spoonful lemon pepper 1 egg Bread crumbs 1 can cream of chicken soup 2 cans pillsbury crescent dough optional 3 inches rosemary   Directions / Notes:

preheat oven to 350 Melt 1" (2T) of butter in medium pan and turn off heat. Combine with cream cheese and chives, chicken and lemon pepper and stir. (Add rosemary for more intense flavor) On large cookie sheet, take each crescent roll square (2 triangles), and lay out, pinching together the seams.
place 1 big scoop of chicken mixture in center, fold up edges and pinch to close. 
Make sure there are no holes in the dough ball. Repeat with all the dough. Beat one egg, and brush over roll ups. Sprinkle with bread crumbs
bake at 350 for 20-25 minutes.

For sauce, In small pan on low heat combine 1 can cream of chicken soup and 1/2 can milk.. Spoon over roll-ups to serve.

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