Chicken Swiss Bundles
Aug. 17th, 2021 05:13 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fuzzyredThis week I thought I'd try something a little different, so I made Chicken Swiss Bundles, which are essentially homemade Hot Pockets. The recipe comes from the tasteofhome 2012 Annual Recipes cookbook.
Ingredients
1 small onion, finely chopped
1/2 cup sliced fresh mushrooms
1 1/2 teaspoons butter
1 garlic clove, minced
1 cup cubed cooked chicken breast
1/2 cup chopped roasted sweet red peppers
1 tablespoon honey mustard
1/4 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon Italian seasoning
2 cups (8 ounces) shredded Swiss cheese
12 frozen bread dough dinner rolls, thawed
2 tablespoons butter, melted
Instructions
In a large skillet, sauté onion and mushrooms in butter until tender. Add the garlic; cook one minute longer. Add the chicken, peppers, mustard, and seasonings; heat through. Remove from the heat; stir in cheese.
Flatten each roll into a 5-in circle. Place 1/4 cup chicken mixture in the center of six circles. Brush the edges with water; top with the remaining circles. Press edges with a fork to seal.
Place on greased baking sheets; brush with butter. Bake at 350 degrees Fahrenheit for 18-22 minutes or until golden brown. Cut bundles in half to serve. Yield: 12 servings
Thoughts and Variations
I used about 1 cup of mushrooms, because I had portobellos in the fridge that I wanted to use up. I cubed and cooked two chicken breasts, so the amount of chicken was probably closer to two cups than one. I didn't have honey mustard, so I used half a tablespoon each of honey and dijon mustard and that seemed to work okay. I didn't know what kind of frozen dinner rolls the recipe wanted (though I suspect now that they wanted *uncooked* ones), so I simply bought a bag of 12 "pee wee bun rolls" and used those.
For cooking, I used oil with the onions and mushrooms instead of butter, and I accidentally threw the garlic in at the same time. Because my rolls were already baked (and they were puffy) they didn't flatten down very well, though the top bun was worse than the bottom. The filling came together rather nicely and is tasty all on it's own, though because of the rolls I used, it got a little lost in the finished product.
This one felt like more work than it was worth to me, though perhaps it would have been easier if I used actual frozen dinner rolls. I still don't know exactly what the recipe was looking for though; my best guess is that it meant frozen dough that was ready to cook into dinner rolls. The flavours were pretty good though, so perhaps I will make the filling again and simply eat it plain, or with rice or tortilla shells.
Ingredients
1 small onion, finely chopped
1/2 cup sliced fresh mushrooms
1 1/2 teaspoons butter
1 garlic clove, minced
1 cup cubed cooked chicken breast
1/2 cup chopped roasted sweet red peppers
1 tablespoon honey mustard
1/4 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon Italian seasoning
2 cups (8 ounces) shredded Swiss cheese
12 frozen bread dough dinner rolls, thawed
2 tablespoons butter, melted
Instructions
In a large skillet, sauté onion and mushrooms in butter until tender. Add the garlic; cook one minute longer. Add the chicken, peppers, mustard, and seasonings; heat through. Remove from the heat; stir in cheese.
Flatten each roll into a 5-in circle. Place 1/4 cup chicken mixture in the center of six circles. Brush the edges with water; top with the remaining circles. Press edges with a fork to seal.
Place on greased baking sheets; brush with butter. Bake at 350 degrees Fahrenheit for 18-22 minutes or until golden brown. Cut bundles in half to serve. Yield: 12 servings
Thoughts and Variations
I used about 1 cup of mushrooms, because I had portobellos in the fridge that I wanted to use up. I cubed and cooked two chicken breasts, so the amount of chicken was probably closer to two cups than one. I didn't have honey mustard, so I used half a tablespoon each of honey and dijon mustard and that seemed to work okay. I didn't know what kind of frozen dinner rolls the recipe wanted (though I suspect now that they wanted *uncooked* ones), so I simply bought a bag of 12 "pee wee bun rolls" and used those.
For cooking, I used oil with the onions and mushrooms instead of butter, and I accidentally threw the garlic in at the same time. Because my rolls were already baked (and they were puffy) they didn't flatten down very well, though the top bun was worse than the bottom. The filling came together rather nicely and is tasty all on it's own, though because of the rolls I used, it got a little lost in the finished product.
This one felt like more work than it was worth to me, though perhaps it would have been easier if I used actual frozen dinner rolls. I still don't know exactly what the recipe was looking for though; my best guess is that it meant frozen dough that was ready to cook into dinner rolls. The flavours were pretty good though, so perhaps I will make the filling again and simply eat it plain, or with rice or tortilla shells.
