Cream Cheese and Chicken Stuffed Rolls

This has been a family favorite for a long time.  I dusted off the recipe to take camping and thought I'd post it here.

Soaked whole wheat bread dough - you can find my recipe here.

bread crumbs

2 tstp. olive oil

1 8 oz package neufatchel cream cheese (this is 1/3 less fat than regular)

2 stalks celery finely chopped

1/2 medium onion finely chopped

3-4 mushrooms finely chopped (optional)

1-2 cooked and shredded chicken breasts

1 tsp salt

2 tsp. onion salt

1/2 tsp garlic powder

1 quart chicken broth to use for gravy

3 tbl corn starch

Mix together cream cheese, chopped celery, chopped onions and chopped mushrooms.  Mix well and add chicken and mix again.  Sprinkle salt, onion powder and garlic powder on top and mix well.

In small bowl place olive oil and in another bread crumbs.

I pull off enough dough for a small roll (about golf ball size).  Flatten with your hand then put a small spoonful of the filling in the middle of the dough.  Pull sides together and pinch to close.  Dip several fingers in olive oil and then oil one side of the roll. Dip oiled side into bread crumbs and then place on greased baking sheet, crumb side up.

 Bake about 20 minutes or until golden brown.

While chicken rolls are baking, boil chicken broth to reduce slightly.  Mix corn starch with several tablespoons of water.  Remove broth from heat and while stirring pour corn starch mixture into broth.

Top chicken rolls with gravy to serve.