CHICKEN AND MUSHROOM ROLLS

When we go to Costco, one of the things we never give a miss is eating at the cafe. Both of my children love their chicken bake which is basically a stromboli filled with a creamy chicken filling. They love it although they do complain that it is quite greasy. 

I tried to make this at home several times and this version is the one they like best. When i made it with pizza dough, the crust was not as fluffy. My son pointed out that the bread actually had layers in it. So rolling it thinly and brushing lightly with olive oil gave it layers of air and more lift.

The filling is cooked chicken meat (leftover rotisserie chicken), bacon, mushrooms and cheese. I didn't put as much sauce as Costco's because that usually makes the bread soggy.  

These are quite big but is just right for one meal sized serving. Salad or soup are both suitable served with them. You can make small snack size servings instead by cutting the dough and filling portions in half. 

This recipe makes 8 rolls.

Ingredients for the bread dough:

1 tbsp. dry yeast
6 tbsps. sugar
1 1/2 tsps. fine salt
6 tsps. oil
4-5 c. flour
1 1/2 c. lukewarm water
1 c. of grated mature cheddar cheese

Put all of the dry ingredients together in a mixing bowl. Use 4 c. of flour initially then add more later, if needed, to reach the desired dough consistency (medium soft). Add the water and oil and mix with a wooden spoon. 

Transfer to a floured board and knead until smooth and elastic.

You can also use a stand mixer with a dough hook attachment. Knead for about 5 minutes until the dough is smooth and elastic.

Form the dough into a ball and transfer to a clean, oiled mixing bowl. Roll the dough in the ball to coat with oil then cover the bowl with cling film. 

Leave to rest in a warm place until the dough is double in size. 

Make the filling while the dough is rising.

When the dough is ready, punch it down to remove excess air.

Divide the dough and the filling into 8 portions. 

Roll a portion of dough into a thin sheet. Pull one end to make a pointed tip. Brush with olive oil.

Put a portion of the cooled filling on one end of the dough. Roll tightly like a jelly roll. Sprinkle with cheese.

Do the rest of the rolls. Arrange in lined baking sheets, cover with cling film and leave to rise until doubled in size.

Bake in a preheated oven, 350° F/ 180° C, for 20 minutes until puffed up and browned.

Ingredients for the filling:

8 rashers of smoked streaky bacon, cut into lardons
6-8 chestnut mushrooms, sliced
1 tbsp. corn flour
3/4 c. milk
1 1/2 c. flaked cooked chicken
1 1/2 c. grated mature cheddar cheese
1 1/2 tbsps. chopped flat leaf parsley

Method:

Cook the bacon lardons in a saute pan until it renders fat and starts to brown. 

Add the mushrooms and saute for 2 minutes. 

Disperse the corn flour in the milk and add to the pan while stirring until it forms a thick sauce. 

Take off the heat, then add the chicken, parsley and cheese, stir and leave to cool before using as a filling for the dough.

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