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Rhodes Dinner Rolls, thawed to room temperature
ounces cream cheese, softened
cups cooked, shredded chicken
cup basil pesto
tablespoons sliced green onions
salt and pepper to taste
cup butter, melted
cup seasoned Panko crumbs
- Spray counter lightly with non-stick cooking spray. Press each roll into a 5 inch circle. Combine cream cheese, chicken, pesto and onions and mix well. Season with salt and pepper. Place about 1/4 cup filling in the middle of each dough circle. Gather the sides of the dough over the filling and pinch to seal.
- Dip each ball in melted butter and roll in crumbs. Place on a sprayed baking sheet or in a sprayed muffin tin, seam side down. Cover with plastic wrap and let rise 30 minutes. Remove plastic and bake at 350°F 25-30 minutes or until golden brown.