chicken rolls

Crunchy pillows with a creamy chicken filling. Top off with your favorite Alfredo sauce to make it your new favorite dinner menu addition!

Creamy Chicken Pillows

packages, refrigerated crescent rolls

chicken,

oz cream cheese, softened

chives

salt/pepper, preference

onion

butter, melted

bread crumbs

Homemade version

Our favorite jarred version

Preheat oven to 350 degrees. Line a flat...

Preheat oven to 350 degrees. Line a flat rimmed baking sheet with foil, then, lightly spray foil with non stick cooking spray.

In a bowl, mix together chicken, cream cheese,...

In a bowl, mix together chicken, cream cheese, minced onion, chives and salt/pepper. Blend well.

Remove crescent rolls from package and lay flat....

Remove crescent rolls from package and lay flat. Press two triangles together to create a rectangle. Be sure to press seams together securely, so, no filling will come out when baking.

Repeat with all rolls.

Fill the middle of each rectangle with approx...

Fill the middle of each rectangle with approx 2-3 TBSP of chicken filling. Bring corners of dough into middle of chicken mixture.

Then, fold up around completely, creating a ball....

Then, fold up around completely, creating a ball. Repeat with remaining rolls.

When complete, dip each chicken pillow into melted...

When complete, dip each chicken pillow into melted butter, then, coat with bread crumbs. Repeat with remaining pillows.

Place on baking sheet and bake for 20-25...

Place on baking sheet and bake for 20-25 minutes or until brown. Let chicken pillows sit for 5 minutes or so before serving.

If desired, top with Alfredo sauce and additional...

If desired, top with Alfredo sauce and additional dried chives.

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Chicken recipes featured on my blog: Table for Seven

Chicken Recipes

When the weather is warmer, bring some sunshine flavours into everyone’s favourite afternoon tea and picnic snack

Summer sausage rolls

chicken breasts

garlic

bacon

sundried tomatoes chopped

basil leaves, chopped

375 grams/13 ounces pack ready-rolled puff pastry

flour

egg yolk beaten

sesame seeds

Whizz the chicken and garlic in a processor until the chicken is minced. Tip in the bacon, sundried tomatoes and basil. Pulse for 5 secs to just mix through. Season well.

Roll the pastry sheet on a lightly floured surface and cut in half lengthways. Spread half the chicken mixture along the middle of one of the pastry strips, then roll up the pastry, pinching the ends together to seal. Using a sharp knife, cut into 2.5cm long pieces. Repeat with the remaining pastry strip. Can be frozen, uncooked, for up to 1 month.

Heat oven to 200C/180C fan/gas 6. Place the rolls on a large baking sheet. Brush with the egg, then sprinkle with seeds. Bake for 20 mins until golden.

These homemade Chicken Spring Rolls are packed with seasoned chicken, fresh vegetables, and wrapped in my favorite spring roll wrappers for a flavorful appetizer that never disappoints. Whether you fry or air-fry them, they turn out golden and crispy every time.

Chicken Spring Rolls

chicken breast

tb. avocado oil

med. carrot

shredded cabbage

bell pepper

tb. ginger

salt

white pepper

soy sauce

tb. sesame oil

cornstarch

spring roll wrappers ((Springhome))

tb. flour

water

neutral oil ((for deep frying))

Thinly slice the onion and place it in a large bowl. Wash, peel, and thinly slice or shred the carrot, then add it to the bowl. Wash and thinly slice the bell pepper. I used half a red and half a yellow bell pepper. Add to the bowl.Crush or finely chop the garlic and grate the ginger, then set them aside.

In a large skillet or wok, heat the avocado oil over medium-high heat. Add the onion, carrot, and bell pepper, and sauté until slightly softened. Stir in the ginger and garlic, cooking for another minute before adding the shredded cabbage.Season with 1 teaspoon of salt and ½ teaspoon of white pepper. Transfer the sautéed vegetables to a bowl and set aside.

In the same skillet, add the thinly sliced chicken along with 1 tablespoon of sesame oil. Sauté until nearly cooked through, then season with 1 teaspoon of salt. Add the soy sauce and continue cooking until fully done. Return the cooked vegetables to the skillet and mix to combine. Sauté together for a couple of minutes before stirring in the cornstarch. Mix well, then set aside to cool.

Place a wrapper on a flat surface with a corner facing you. Add 2-3 tablespoons of the cooled filling near the bottom. Fold the corner over the filling, tuck in the sides, and roll tightly. Seal the edge with a flour-and-water paste (made by mixing equal parts flour and water).For meal prep, freeze the assembled rolls on a plate for a few hours before transferring them to an airtight bag.

For best results, freeze for at least one hour before cooking to prevent them from opening up.Air Fryer or Oven: Spray with nonstick spray and cook at 375°F for 10-12 minutes, flipping halfway.Deep Fry: Heat oil and fry until golden brown and crispy, about 5-7 minutes.

Top 3 chicken rolls recipes from across the web

The most viewed chicken rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy Chicken Pillows

Summer sausage rolls

Chicken Spring Rolls

Top 3 chicken rolls recipes from across the web

The most viewed chicken rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Chicken Pillows

Summer sausage rolls

Chicken Spring Rolls

The most viewed chicken rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine