Gourmet Chicken Bundles
Perfect for lunch or as an evening snack, these herbed-seasoned bundles are filled with savory chicken, sausage and mushrooms. Best of all, they’re not tricky to make but look so impressive.
Ingredients
- ½ cup chopped onion
- 1 package (8 ounces) sliced fresh mushrooms
- 8 ounces bulk pork sausage
- 2 tablespoons butter
- ½ teaspoon rubbed sage
- ¼ teaspoon dried marjoram
- 1/8 teaspoon ground allspice
- 1 egg ,separated
- 3 cups cubed cooked chicken (or left over turkey!)
- 18 RHODES Dinner Rolls , hawed but still cold Whole sage leaves, optional
Instructions
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In a large skillet, cook onion, mushrooms and sausage in butter until sausage is lightly browned. Place mixture in large bowl. Add age, marjoram, allspice, egg yolk and chicken; mix well. (Rub theses dry seasoning between finger and thumb to release flavor.)
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Combine three rolls. ( I use two, or a single texas sized roll for smaller rolls) into an 8-in circle. Repeat with remaining roll. Divide chicken mixture equally between the six circles. Moisten edges of dough with water and fold over mixture to completely enclose. Place folded side down on a greased baking sheet. Brush with beaten egg white.
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Place three whole sage leaves on top if desires and brush again. Cover with plastic wrap and let rise 15 minutes. Remove war and bake at 350° for 30-35 minutes or until golden brown. Yield: 6 servings.
Shaping Gourmet Chicken Bundles:
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Combine three rolls. Roll into an 8-in circle. Top with chicken mixture.
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Moisten edges with water. Lift two edges of dough and fold over chicken mixture.
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Lift opposite edges to completely enclose filling. Pinch seams to seal.
Recipe Notes
From the Taste of Home Cooking School Magazine, Fall 2005; pg. 27.