Roll with Savory Filling - Three Ways

 Comment: I had some extra dough from making homemade hamburger buns and decided to use it for the purpose of making these stuffed rolls. I love when rolls have filling. I've tried making 5 types of savory filling and like the chicken pesto with parmesan the best. I've also tried this roll recipe with a sweet blackberry cheesecake mixture, have posted it separately.



Dough Recipe
Note - I doubled the yeast & used brown sugar instead of white and they still turned out great.


Filling #1 (See picture)
1/8 lb Turkey burger
2 Tbsp onions, chopped
1 clove garlic, chopped
2 mushrooms, sliced
1/2 tsp thyme, chopped
3 Tbsp Parmesan cheese

Cook onions for 2 min in oil. Add garlic and cook for 30 seconds before adding mushrooms. After a minute or two add the turkey burger & thyme. Roll out medium size ball of dough. Add 2 Tbsp filling in center. Top filling with 1 Tbsp cheese. Wrap dough around filling and seal it together at the top. Place it in a pan and let it rise for the suggested 30 minutes. Brush with egg wash (egg mixed with 1 tsp water) Bake for 10 minutes at 400 degrees F.

Filling # 2 (Asian)
1/2 chicken breast
2 Tbsp hoisin sauce
2 Tbsp water
Chili sauce to taste (for heat)
dash mustard
1-2 tsp rice vinegar
dash brown sugar if needed
pinch ginger spice
garlic powder or fresh ginger

Mix all ingredients together in a pan over medium heat. Add the chicken. Before the chicken finishes cooking, remove it from the pan and use to forks to pull it apart on a plate. Put the chicken back in the pan to finish cooking. When cooked use it as filling. Roll out medium size ball of dough. Add 2 Tbsp filling in center. Wrap dough around filling and seal it together at the top. Place it in a pan and let it rise for the suggested 30 minutes. Brush with egg wash (egg mixed with 1 tsp water) Bake for 10 minutes at 400 degrees F.



Filling # 3 (BBQ)
1/2 chicken breast
BBQ sauce (your preference)
equal part water
dash mustard
pinch garlic powder
pinch onion powder
brown sugar if needed
1 Tbsp vinegar

Mix sauce together in a saucepan over medium heat. Add chicken and cook until almost done. Remove the chicken from the heat and pull it apart with 2 forks on a plate. Add the chicken back into the sauce and finish cooking it. Use it for filling. Roll out medium size ball of dough. Add 2 Tbsp filling in center. Wrap dough around filling and seal it together at the top. Place it in a pan and let it rise for the suggested 30 minutes. Brush with egg wash (egg mixed with 1 tsp water) Bake for 10 minutes at 400 degrees F.

Filling #4

Shredded chicken
Pesto to cover
Top with slices of parmesan cheese.

Filling # 5

Salmon
Add spices (garlic powder, onion powder, salt, etc.)
Top with slices of asiago cheese

Creamy Chicken Pasta with Sun Dried Tomato, Artichoke, & Asiago

Comment – This dish is easy to make and gets rave reviews. I found the inspiration to make this dish after having the creamy pesto ravioli w/sun dried tomatoes and artichoke hearts at the Portland City Grill. I found a similar recipe online that was posted by an ex-macaroni grill employee and modified it to my taste. I like it best served with garlic bread.

2-3 chicken breasts, cut in 1 inch pieces
1 lb Penne Pasta
1 tbsp olive oil
3-4 garlic cloves, chopped
1/2 onion (optional)
3/4 cup sun dried tomatoes, chopped (we get them out of the bulk containers at Winco and they are not the kind that are packed in oil).
1 can artichoke hearts, quartered (packed in water)
1 cup Asiago cheese, grated (cannot substitute)
2 cups heavy whipping cream
1/2 tbsp basil, dry
1 tsp salt

Follow package instructions to cook penne pasta. We usually cook the chicken in our Forman grill but you can cook it however you like. Add oil to a large saucepan on medium heat. Once oil is ready add garlic and cook for 30 seconds. Add onion, sun dried tomato and cook for 3 min before adding the artichoke hearts and continue cooking for another 3 min before adding the rest of the sauce ingredients (heavy cream, chicken, pasta, cheese, basil, & salt). I chop the quartered artichoke pieces once or twice so they are smaller. Cook until warm and serve with garlic bread. Enjoy

Source

Bastilla ~ Moroccan Dish

Comment – Bastilla is a Moroccan dish with an egg, chicken and nut mixture enclosed in Filo dough and topped with powdered sugar & cinnamon. I first tried the dish at a Moroccan restaurant in Portland and was surprised by how good the flavor combination was between the sweet and savory ingredients. I found a restaurant recipe online for Bastilla and made mini ones in my molten lava cake pan. They turned out pretty good.
Recipe

Pad Kee Mao ~ Drunken Noodles

Comment – I have been searching for a good Drunken Noodle recipe for years. It is my favorite Thai dish. I have talked to several restaurant cooks and have tried all different recipes online in an effort to find one that tastes authentic. The recipe listed below is the closest I have gotten so far.

8 ounces rice noodles

¼ cup sweet soy Brand

¼ cup golden mountain seasoning sauce

¼ cup fish sauce

5 TBSP sugar

1 TBSP Sambal Oelek

1 TBSP Lime Juice

½ TBSP rice vinegar

½ TBSP mirin (Kikkoman brand has no alcohol)

4 cloves garlic

¼ to ½ cup Thai Basil

Bean Sprouts – Optional

Veggies you like

1.) Cook chicken and set aside

2.) Sauce – mix all ingredients together except for the garlic, noodles, and basil.

3.) Noodles – Put enough water in a pot to cover noodles. Bring water to a boil then turn off the burner and add noodles. Stir for 5 minutes then strain.

4.) Put a TBSP of oil in a wok over medium heat. Test the oil to see if it sizzles by dropping one piece of garlic in. If it does toss the rest of the garlic in and cook for 30 seconds before adding

5.) Add the chicken, noodles, and sauce.  You dont have to add all the sauce to noodles…Just make sure they dont clump together. Add Basil leaves and everything for about a minute. Then serve.

Finger Steaks

Comment – This recipe comes from my Mom's friend Pam. It became a family favorite when I was a kid. My Mom made them with cube steak and chicken. She liked to serve scallop potatoes as a side dish with them. My husband and I try not to deep fry food, but we have made a few exceptions for this dish. I think finger steaks are best dipped in fry sauce. 

2-3 chicken breasts cut into 1 inch pieces
1-2 cups flour
4-5 eggs
2-3 cups cracker or bread crumbs
Canola oil – enough to fill up 1/4 to 1/2 of your pot

Fry Sauce
1/2 cup mayonnaise
1/2 cup ketchup
Mix together and serve

Put the eggs in a bowl and stir them together. Put the flour and breadcrumbs on separate plates. Now you’re ready to batter the finger steaks. Dip the chicken pieces first in flour, then in the egg mixture, and then the breadcrumbs.

Put the canola oil in a pot on the stove on low heat. After the oil heats put a few handfuls of finger steaks in and cook for 3-5 min. Check the finger steaks to make sure they are done on the inside.