Rhodes & Chicken Filled Stuffing Rolls

Last week I was invited to attend the Rhodes Rolls Blogger Demo at their Bake 'N Serv Kitchen. I had a ton of fun, met new friends, visited with old friends, and just had a great time!

(I'm totally snagging the blogger demo photos from Whatever Dee Wants because I forgot my camera that night).

The tastiest highlight of the night for me was the Butterscotch Bubble Loaf, with their Cinnamon Rolls coming in close second. Everything was amazing though! I loved how many delicious things you could make with Rhodes, both sweet AND savory! You can get so creative with Rhodes!




Deborah, me, Caroline, Susan

Rhodes sent us out with full bellies, fabulous to-go bags, an amazing recipes book filled with deliciously creative and easy recipes, and an adorable Rhodes bake n serv apron. They also gave us some product to take home and try out.

I tried the Chicken Filled Stuffing Rolls tonight, which you can find the the Rhodes cookbook. They were super easy, and incredibly tasty! I made 6 to split between the two of us, and we scarfed them all down in no time. You've go to try it out!

tonight's dinner, photo by me!

Chicken Filled Stuffing Rolls

12 Rhodes Texas rolls, thawed but still cold
8 oz. boneless skinless chicken breasts
1 Tbsp. butter
1 8 oz package cream cheese
1/4 tsp. thyme
1/4 tsp. salt
1/4 tsp. pepper
1 cup herb bread stuffing
1 egg, beaten

Cut chicken into 1 inch cubes. Saute chicken in butter. Let cool. Mix chicken, cream cheese, thyme, salt and pepper. Press rolls into 3 inch circles and divide filling among 12 rolls. Pull edges together to seal. Crunch herb bread mixture into crumbs. Dip each filled roll in egg and roll in crumbs. Place smooth side up in muffin tins sprayed with non-stick cooking spray. Bake at 350 degrees for 20-25 minutes. Serve warm.

Matt created the sauce:

1 can cream of mushroom
1 dash worschestershire sauce
1 cup sour cream
milk (to thin out)

Mix all together. serve warm atop rolls!