Ingredients
12 Rhodes Texas Rolls, thawed but still cold
8 ounces boneless skinless chicken breasts
1 tablespoon butter or margarine, melted
3 ounce package cream cheese
1/4 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup herb bread stuffing
1 egg, beaten
Preparation
Cut chicken into 1-inch cubes. Saute chicken in butter. Let cool. Mix chicken, cream cheese, thyme, salt and pepper. Press rolls into 3-inch circles and divide filling among 12 rolls. Pull edges together to seal. Crush herb mixture into crumbs. Dip each filled roll in egg and roll in crumbs. Place smooth side up in sprayed muffin tins. Bake at 350 degrees 20-25 minutes. Serve warm.
