I love a good Midwestern recipe, and this variation on a recipe my mom made all the time for us when we were growing up is a perfect example of what makes Midwestern food so dang good.
There’s cream cheese!
Sour cream!
Frozen peas!
Canned biscuit dough!
I mean, other than hot dish, what other ingredients scream so loudly “I’m from where it’s COLD so we need EXTRA FAT to stay WARM!”
Yes, it’s true- chicken roll-ups won’t do your diet any favors. But this is one of those recipes where you can live a little.
Plus, we always serve these delicious little chicken popovers with a big green salad on the side to balance things out.
These creamy chicken roll-ups also make great leftovers; my mom would always pop them in my lunch the next day. They’re great when eaten hot or cold.
It also means they’re an excellent appetizer to have for parties; the flavor hits its stride when it’s at room temperature, and the biscuit dough wrapped around creamy chicken stuffing makes it the perfect handheld snack.
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I typically poach my chicken beforehand, and then chop it once it’s cool- but this would work well with shredded rotisseries chicken, or chopped-and-sauteed chicken, too.
Make the cream cheese and chicken mixture beforehand and store it in the fridge for up to 2 days; then when you’re ready to cook, just roll out the dough and get to stuffing!
Cheesy Chicken Roll-Ups
Equipment
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 small bunch scallions
- 1 teaspoon ground garlic
- .5 cup green peas
- 2 cans pop-open biscuit dough
Instructions
Prep Ahead
- Place chicken in a pot of salted water and bring to boil.
- Turn heat to medium-low and poach chicken until cooked through.
- Remove from heat. When cool enough to handle, chop into bite-sized pieces.
- Follow instructions in steps 2-5. Mixture will hold in fridge for up to 2 days.
Prepare From Prepped
- Follow instructions in “Make From Fresh”
Make From Fresh
- Preheat oven to 350*F
- Combine cream cheese and sour cream in a microwave-safe bowl. Heat in the microwave for 1 minute to soften.
- Chop scallions and set aside.
- Dice chicken and set aside.
- Combine softened cream cheese, sour cream, scallions, chicken, peas, and garlic powder until well combined.
- Lined a greased sheet pan with canned croissant dough.
- Drop 2 tablespoons of mixture in the center of each croissant, then roll and pinch the dough up around the stuffing.
- Bake for 20 minutes or until the dough is golden brown and cooked through.
- Serve warm.
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Deonna
How much sour crem?
Deonna
How Much cream cheese? I dont see it on the ingredient list