Sunday, April 17, 2011

Stuffed Chicken and Bacon Club

Here's another great recipe I modified from the Rhodes rolls website.




Ingredients:
1 loaf Rhodes bread dough, thawed thawed to room temperature
1/2 cup fat free mayonnaise
1 tablespoon minced fresh parsley
2 teaspoons prepared mustard
1/2 teaspoon onion powder
2 cups cubed cooked chicken breast
6 Oscar Meyer Center Cut Bacon strips cooked and crumbled
2 oz. reduced fat shredded cheddar cheese

Directions:
Spray counter lightly with non-stick cooking spray. Roll dough into a 12x15-inch rectangle. Cover with sprayed plastic wrap and let rest. In a large bowl, combine mayonnaise, parsley, mustard and onion. Stir in the chicken, bacon and cheese. Remove wrap and spread filling evenly over dough. Starting with a short side, roll up tightly. Pinch edges to seal. Place seam side down on a sprayed baking sheet. With knife make slits about halfway through roll and about 2-inches apart. Cover with sprayed plastic wrap and let rise 15-20 minutes. Remove wrap and bake at 375°F 20-25 minutes or until golden brown.

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