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.
- 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
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.)
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.
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:
Combine three rolls. Roll into an 8-in circle. Top with chicken mixture.
Moisten edges with water. Lift two edges of dough and fold over chicken mixture.
Lift opposite edges to completely enclose filling. Pinch seams to seal.
From the Taste of Home Cooking School Magazine, Fall 2005; pg. 27.