This recipe results in an unusual shape, the “Beggars Purse”. Further the dough is a raised yeast dough, which adds lots of flavor to these packets. The chicken can be roasted and then shredded, again which adds extra flavor. This is a great dumpling, good finger food, and a great addition to a Tailgate or other event.
Triple Crown Chicken Rolls
As your horse wins the Triple Crown and you can now retire, these chicken rolls can be part of the celebration. Again, easy to make the day prior to the Party, and served at room temperature. A delicious addition to the menu.
Ingredients
Dough
- 2 cups King Arthur All-Purpose Flour
- 1 ½ tsp Rapid active yeast
- 1 ½ tsp Kosher salt
- ⅔ cup warm water
- 1 TBS EVOO
Filling
- ¾ cup Finely shredded chicken
- 3 TBS Parmesan Reggiano cheese grated
- ⅓ cup Monterey Jack Cheese grated
- ½ Vidalia or sweet onion diced
- 1 garlic clove minced
- ½ cup BBQ sauce, see below
BBQ Sauce
- ¾ cup Brown Sugar
- ¾ cup ketchup
- ¼ cup red wine vinegar
- ¼ cup water
- 1 ½ tsp Worchestershire sauce
- 4 tsp dry mustard
- 1 tsp paprika, sweet
- 1 tsp Kosher salt
- ¾ tsp Fresh Ground Black Pepper
- ¼ tsp Cholula Hot Sauce
Assembly
- Unsalted butter, melted
- Maldron salt enough to sprinkle over the rolls.
Instructions
Dough
- In a stand mixer with a dough hook, mix the flour, yeast and salt well.
- Add the water and mix with the dough hook, then add the lil.
- Mix until a dough ball forms.
- Move the ball to a clean floured surface and knead until smooth and elastic.
- Place the dough ball in an oiled bowl.
- Place in the refrigerator overnight, for at least 18 hours.
- The dough should rise to double in size.
Filling
- In a bowl place the shredded chicken, cheeses, onion, garlic and BB! sauce. Mix well.
BBQ Sauce
- Place the brown sugar, ketchup, red wine vinegar, water, worchestershire sauce, dry mustard, paprika, salt, pepper and hot sauce, mix well.
Assembly and cooking
- When the dough has raised to double, remove to a floured clean flat surface and punch down.
- Roll out the dough into a 14 x 12 inch rectangle about ¼ inch thick.
- Plae 1 ½ cups of the chicken mixture in the middle of the square, andbring the edges up into a Beggar's Purse shape.
- Smooth over the top of the purse, making a round filled ball shape.
- Using the melted butter, grease a 9×9 inch pyrex baking dish.
- Place the balls in the baking dish.
- Brush the tops with melted butter and sprinkle with theMaldron salt.
- Bake at 350 degrees F for 20-30 minutes until golden brown
- Remove from the heat and place on a rack to cool.
- Serve
Tried this recipe?Let us know how it was!
