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Thai Chicken Bundles
Ingredients
- 8 Rhodes Texas Rolls or 12 Dinner Rolls, thawed
- 2 tablespoons sour cream
- 1 tablespoon creamy peanut butter
- 1 1/2 teaspoons curry powder
- 1 teaspoon ginger
- 1 teaspoon garlic salt
- 1 teaspoon soy sauce
- 1 cup cooked chicken, chopped
- 1 1/2 cups grated carrots
- 1 cup grated hot pepper Monterey jack cheese
- Mango chutney, if desired
If you’re looking for a Thai appetizer idea, try this starter. Using flattened Rhodes dinner rolls filled with chicken and curry, this recipe makes about 6 Thai Chicken Bundles.
This recipe courtesy of http://www.recipegoldmine.com and Rhodes Bake-N-Serv.
Preparation
- Combine 2 Texas rolls or 3 dinner rolls together and flatten into a 6 to 7-inch square. Repeat with remaining rolls.
- In a large bowl, combine sour cream, peanut butter, curry powder, ginger, garlic salt and soy sauce. Mix well. Add chicken, carrots and cheese and toss until well combined.
- Divide chicken mixture evenly between dough squares. Bring 4 corners of each dough square up over filling , to meet in the middle, overlapping slightly. Secure with a toothpick. Bake at 350°F for 20-25 minutes or until golden brown.
- Serve with mango chutney, if desired.