I've never used frozen roll dough for anything other than monkey bread, but this recipe opened up a whole other world of possibilities! I omitted the mushrooms because Brandon isn't a big fan, and used Monterrey Jack cheese because that's what I had on hand. Yummy!
-Taste of Home
1 small onion, finely chopped
1/2 cup sliced fresh mushrooms (didn't include)
1-1/2 tsp. butter
1 clove garlic, minced
1 cup cubed cooked chicken breast
1/2 cup chopped roasted sweet red peppers
1 Tbsp. honey mustard
1/4 tsp. salt
1/4 tsp. lemon-pepper seasoning
1/4 tsp. Italian seasoning
2 cups (8 oz) shredded Swiss cheese (any kind you have on hand)
12 frozen bread dough dinner rolls, thawed
2 Tbsp. butter, melted
In a large skillet, saute onion and mushrooms in butter until tender. Add garlic, cook 1 minute longer. Add the chicken, peppers, mustard and seasonings; heat through. Remove from the heat; stir in cheese.
Flatten each roll into a 5-inch circle. Place 1/4 cup of the chicken mixture in the center of six circles. Brush edges with water; top with remaining circles. Press edges with a fork to seal. (Cut slit in top for steam to escape.)
Place on greased baking sheets; brush with butter. Bake at 350 degrees for 18-22 minutes or until golden brown. Cut bundles in half to serve.
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