Sunday, April 13, 2008

Chicken in a Bicuit Roll-Ups

Chicken in a Biscuit Roll-Ups

  • 2 tubes of buttermilk biscuits (10 count each)

  • 2 T. Red Pepper Italian dressing (or basil pesto)

  • 1 (6 oz.) pkg. cream cheese, softened

  • 1 1/2 cups rotisserie chicken, shredded (or regular cooked chicken)

  • 3 Tbs red peppers, chopped

  • 2 Tbs Black olives, chopped

  • Fresh Parmesan Cheese

  • Marinara or Alfredo Sauce

    1. Lay biscuits on floured countertop to form a 9 x 11-in rectangle (4 biscuits down, 5 across.) Using flour as needed, press biscuits together well.
    2. Blend dressing into the cream cheese and spread mixture over entire surface of dough. Distribute chicken evenly over cream cheese. Sprinkle chopped peppers and olives over chicken.
    3. Carefully roll up from the long end and gently compact as you go. With seam side down, slice into 12 equal sections. Place slices, on their sides, into greased 10-inch round pan or cast iron skillet. Drizzle lightly with sauce and sprinkle with parmesan.
      Bake for 20-25 minutes at 375 degrees.
    These are delicious! I might recommend not cooking them in a round pan because they get too close to each other and the middle section takes longer to fully cook the dough. The chopped olives are great with the red peppers! From the picture you can't tell they are sweet-roll style- easier to get out pretty when they've cooled. Also- I think this would be even better with rhodes roll rolled out pizza style or similar pizza dough.

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