My mom has been making chicken rolls for special occasions ever since I can remember.. and they're always a hit! Chicken rolls are made with a delicious pastry crust and filled with chicken, vegetables and cheese - kind of like a calzone. You can slice them up diagonally and serve them as an appetizer or finger food at a party.
I came up with my own version - very similar to hers. The recipe is really easy, it just requires a little time for the dough to cool in the fridge. Enjoy!
Time: 2 hours, makes 2 rolls
Ingredients:
- Filling
- 2 lbs boneless chicken breast or thighs, cut into cubes
- 1 tablespoon chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1.5 cup frozen vegetables - you can buy the frozen soup vegetables packets from ShopRite or PathMark, they work great!
- I/4 cup milk or lactaid
- 1.5 cups shredded cheddar cheese
- 1 tablespoon black pepper
- 1 teaspoon salt
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon italian seasoning - (or oregano) for sauteing the chicken
- 2 teaspoons oregano for sprinkling over the finished chicken mixture
- Crust
- 1 cup all purpose flour
- 2 teaspoons salt
- 1 stick cold unsalted butter - cut into cubes
- 1/4 cup cold water
- 1 egg yolk + a splash of water to make egg-wash
Recipe:
- In a food processor, combine all ingredients for the crust (except the egg wash) and pulse until a dough forms.
- Finish kneading the dough with your hands, but just enough so it forms a ball. You don't want to over-knead or it will get hard. Add more cold water if you need to, so the dough mixture stays together.
- Cover the dough with clear wrap and refrigerate for at least 30 mins.
- In a large skillet, heat the olive oil to medium heat - then add the onion and garlic.
- Once the onion and garlic start to brown, add in the chicken and let cook for 5 mins, stirring occasionally.
- Next, add the vegetable mixture - or whatever chopped vegetables you'd like, and the remaining filling ingredients except the cheese and the oregano. Heat until the milk boils down to about half (about 15 mins).
- Turn off the stove, sprinkle the cheese on the mixture, and move it off the heated surface so the filling can cool completely. You don't want the filling to be hot when you put it into the dough, or it will melt the dough mixture and start to rip apart.
- When the filling is cooled to room temperature, take your dough out of the fridge and break it into equal balls of dough.
- Roll out the first ball so that it looks like an oval. Don't roll the dough too thin or it will rip when you try to pull it over the filling. Also, don't roll it too thick or it will be too dry when you bite into it. You want it to be about 2mm thin.
- Fill the middle of the dough with 3 spoonfuls of the mixture, and sprinkle 1 teaspoon oregano on the mixture.
- Fold both ends over the filling, one on top of the other. Pinch it closed with your fingers at the top and bottom, then seal it with the end of a fork along the edge in the middle and the top and bottom.
- Place the finished roll on a greased cookie sheet (I used cooking spray) and preheat the oven to 350.
- Repeat steps 9 through 12 for the remaining roll(s).
- Next, mix your egg wash mixture and coat the top of the chicken rolls using a pastry brush.
- Bake them for about 1 hour or until the crusts are golden brown on the outside.
