Cheesy chicken Runzas!

Cheesy chicken Runzas! (click to enlarge)

I love Runzas and have made many, as some of you noticed long ago.  I was in a real Runza craze.  I put everything inside them!  Lotsa fun.  This recipe is for 3 Runzas, and I divided it out and it comes to 4 points for each delicious Runza. I cut one Runza in half in the picture, both halves equal 4 points.

Ingredients:

3 frozen dough ball Rhodes dinner rolls. 9 points

3-4 ounces diced chicken, diced real small 0 points

2 Tablespoons Alouette basil parm cheese spread 2 points

1/2 diced tiny celery stalk 0 points

2 teaspoons 2% milk   0 points

egg for egg wash on top 0 points

optional, a pinch of parted parm cheese on the top of the Runza roll.  

seasonings were Lawry's seasoned salt to taste, a couple shakes of dill weed, a couple shakes of garlic powder, cracked pepper

Directions:

Thaw, and raise 3 white Rhodes dinner rolls on a shallow pan as stated on their packaging.

Lay saran on top of the rising rolls.  

It takes me 4 hours to raise my 3 rolls.

Roll out each of the rolls into a circle, big enough to hold one third of the chicken mixture.  See below for chicken mixture.  

Place one third of the chicken mixture on each rolled out dough circle.  Fold in half and crimp the edges with a fork.  

Whisk an egg and lightly, brush some egg mixture on top of each roll for a wash.

Sprinkle with a pinch of grated parm cheese.

Bake for 17-18 minutes at 350 degrees.  Or golden brown. 

Chicken mixture for the inside of the Runzas.

  

In a bowl add 2 Tablespoons of basil parm Alouette cheese spread. Add 2 teaspoons 2% milk and mix up.   Add in the diced chicken and celery with the seasonings and mix. Add in chicken slowly a little at time to be sure it is not too dry with too much chicken in the wet mixture.

The three runzas were 11 points, and divided by 3, for one Runza at 4 points.  Best 4 points you will ever eat!  Enjoy!  Barby  :)