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12 Rhodes Texas rolls, thawed but still cold
1/2 c chopped onion
2 garlic cloves, minced
2 tbsp oil
2 1/2 c cooked diced chicken
1/2 c chili sauce
1 8-oz pkg cream cheese
1 c grated cheese

In skillet, saute onion and garlic in oil until onion is tender. Then drain. In a bowl, combine onion and garlic, chicken, chili sauce, cream cheese and cheddar cheese. Flatten each roll into a 6-inch circle and dust with flour. Turn flour side down. SPoon about 1/3 c mixture onto the center of each roll. Pull opposite edges up, pinch together and tuck under forming a center seam. Pinch side edges and tuck underneath.

Place filled bundles in jumbo muffin tins or on al arge baking sheet, sprayed with non-stick cooking spray. Cover with sprayed plastic wrap. Let rise 15-20 minutes. Remove wrap and bake at 350 degrees for 25 minutes or until golden brown. Remove from pan and serve warm.