Pesto Chicken Rolls
- 12 rhodes dinner rolls, thawed to room temperature
- 8 ounces cream cheese, softened
- 2 cups cooked shredded chicken
- 1/4 cup basil pesto
- 2 tablespoons sliced green onions
- salt and pepper
- 1/4 cup butter, melted
- 1 cup seasoned panko breadcrumbs
- Spray counter lightly with non-stick cooking spray. Press each roll into a 5 inch circle. Combine cream cheese, chicken, pesto and onions and mix well. Season with salt and pepper. Place about 1/4 cup filling in the middle of each dough circle. Gather the sides of the dough over the filling and pinch to seal.
- Dip each ball in melted butter and roll in crumbs. Place on a sprayed baking sheet or in a sprayed muffin tin, seam side down. Cover with plastic wrap and let rise 30 minutes. Remove plastic and bake at 350u0b0F 25-30 minutes or until golden brown.
rolls, cream cheese, chicken, basil pesto, green onions, salt, butter, breadcrumbs
Taken from www.food.com/recipe/pesto-chicken-rolls-523084 (may not work)