Tuesday, June 14, 2011


Holy heck, y’all.  I’m about to share with you the absolute most DELICIOUS “sandwich” I’ve ever had.  True story.  I found these on Dena’s blog and she raved that these were her fave.  Once I tried them for myself, I knew why.  I don’t typically like to look like the food lush that returns to the kitchens for 3rds, 4ths, and 5ths, but this time I didn’t care.  Not too sure what Mr. Spouse was thinking, but I was *12 kinds* of happy.  I went into a food coma shortly thereafter and had sweet dreams of little swiss bundles dancing in my belly.  Aaaaahhhhh….


1 small onion, chopped

1/2 cup fresh mushrooms, sliced

1 1/2 tsp. butter

1 garlic clove, minced

2 chicken breasts, cooked & cubed

1/2 cup sweet roasted red pepper, chopped

1 tbsp. honey mustard {dressing}

1/4 tsp. salt

1/4 tsp. Italian seasoning

2 cups shredded swiss cheese

12 frozen bread dough dinner rolls, thawed

2 tbsp. butter, melted


Here are the rolls you’ll need.  I got them at Wal-Mart.  The bag says it’ll take a few hours to thaw out, but it only takes about 30 minutes.


Press each roll into a 5 inch circle on a greased baking sheet.  I didn’t measure, so I’m not sure how accurate I was, but whatever I did managed to do the trick :)


In a large skillet, saute onion & mushrooms in 1 1/2 tsp. of butter until tender.  Then toss in the garlic and saute for a minute longer.


Add chicken, peppers, mustard, and dry seasonings. Stir to mix well and heat through.  Remove from heat and stir in the cheese.  Ummm…if you’re wondering what the massive chunks of white are in my skillet, that would be the swiss cheese.  I couldn’t find a convenient package of shredded swiss cheese…nor could I find a block of it…and I didn’t want to stop at the deli counter…so I crumbled up several pieces of swiss cheese slices.  That’s how I roll.


Place the chicken mix in the center of the dough circles.  No exact measurement for this, but not TOO much.  Make sure you leave room around the edges!!


Now take the remaining dough circles, place on top of the chicken mix, and press the edges with a fork to seal.  Then brush the tops of each bundle with melted butter.  As you can see, I’m no expert at this part.  They look a little jankity {real word, I promisestealing it from my brother}.  But I can promise that it makes up in taste for what it lacks in appearance :)


Bake at 350 for 18-22 minutes or until golden brown.


Holy ohmygoodness.  Y’all.  This is where it’s at.  Hands down, one of my top 10 meals ever.  The rolls are to die for…as is the chicken mix.  It’s all just really DANG good!  Not kidding when I said that I visited the kitchen SEVERAL times for more.  Yep…they were THAT good!  {Thank you, Dena!!!!} Try ‘em out and see for yourself!!!!



  1. OK, I think I need to make these next week...haven't had them in a while and your post just made me hungry! :)

  2. Not good to be reading your blog while I'm hungry ;) I will definitely be making these next week. Thanks

  3. My husband loves using swiss when cooking. We just used swiss instead of cheddar in a cheesy hash brown recipe. He will love this, can't wait to try it!

  4. I am making these right now..They have turned out to be a lot bigger than I meant for them too, but I can't wait to try one. I love your blog!!!

  5. Looks a lot more appetizing than the similar recipe that uses crescent rolls. How are they at room temperatur, like for a potluck or tailgate?