One of Justin’s favorite foods growing up was Chicken Roll-ups. And I concur, they are wonderful! The recipe for the rolls is pretty simple, and I always have great results.
When I first started making them, I reworked the recipe to shave off as much fat as I could. But it was still white bread. Also, since this recipe worked so well for chicken I was sure I could try it different ways, and I have. Chicken and broccoli, ham, cheese and broccoli, and most recently pizza. I LOVE the pizza version. It is my new favorite.
The best part? They freeze like a charm and seem like fresh out of the oven baked with love, when reheated properly.
Here is the recipe: ( Which I double so that I an make 50 and freeze…. I know 50!)
(6 points each on Weight Watchers with the fillings included)
3 cups Whole Wheat Flour
2 cups White Flour
1/4 + 1T Sugar
1 tsp Salt
1/4 c Dry Milk
In a separate bowl:
1 1/2 c Warm Water
2 Beaten Eggs
1 T Yeast
(about 1/2 cup flour mixture from above)
Add 1/2 c Canola Oil (or melted butter, but I’ve never done that?)
Begin adding and incorporating all of the flour mixture, til it’s all used.
Remove and knead dough. Replace into bowl let rise 30 minutes to an hour. Punch it down(a good aggression reliever…) and separate in half.
Roll out 1/2 of dough into very large pizza round, I usually get it almost the width of my counter so at least 20 inches around. Use a pizza roller to cut it into quarters, then quarter or third those sections.
Place desired toppings onto outside edge(no sauce!!). Roll each individual wedge tightly into center. I choose to add Pepperoni, mushrooms, olives, onions and mozzarella cheese.
Brush roll-up with beaten egg whites. Then, roll it in Italian Bread crumbs (with some added Parmesan cheese mixed in). Place on cookie sheet and bake at 350 for 20 minutes.