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Ingredients
- 18 Rhodes dinner rolls, or 12 texas rolls, thaw still cold
- 2 Tbsp butter or margarine
- 1/2 cup chopped onion
- 8 oz fresh mushrooms, sliced
- 1/2 lb sausage (optional?)
- 1/2 tsp sage
- 1/4 tsp marjoram
- 1/8 tsp allspice
- 1 egg, separated
- 1 lb cooked chicken, cubed
- whole sage leaves for garnish
Details
Servings 6
Preparation time 30mins
Cooking time 70mins
Preparation
Step 1
1. In a large skillet combine butter, onion, mushrooms and sausage. Cook until sausage is lightly browned. Place mix in a large bowl and add sage, marjoram, allspice, egg yolk and chicken. Lightly toss
2. Combine 3 dinner rolls or 2 Texas rolls and glatten into 8”circles. Divide chicken mix equally between 6 circles. Moisten edges of dough with water and fold over mix to completely encolse.
3. Place folded side down on a sprayed baking sheet. Brush with beaten egg while. Place 3 whole sage leaves on top, if desireed, and brush again. Cover with plastic wrap and let rise 15 mins.
4. Remove wrap and bake at 350 for 30-45 mins or until golden brown.
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