Ingredients:
- 3 large potatoes, boiled and mashed
- 1 cup shredded cooked chicken
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 cup grated cheese (mozzarella or cheddar, divided)
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1/4 teaspoon nutmeg (optional)
- 1 egg
- 1/2 cup breadcrumbs (optional, for extra crispiness)
Preparation:
Preheat your oven to 375°F (190°C). In a skillet, sauté the onion and garlic until soft. Add the shredded chicken, salt, pepper, paprika, and parsley. Stir in 1/2 cup of grated cheese and set the filling aside. In a bowl, combine mashed potatoes, egg, and breadcrumbs until smooth. Take a portion of the potato dough, flatten it, and place a spoonful of the chicken filling in the center. Roll the dough around the filling, sealing the edges. Place the rolls on a baking tray, sprinkle with the remaining 1/2 cup of grated cheese, and bake for 25-30 minutes or until golden brown. Let cool slightly before serving.
Variations
For a vegetarian twist, replace chicken with sautéed spinach, mushrooms, or bell peppers. Add lentils or beans for extra protein. Spice lovers can add chili flakes or hot sauce. For a richer flavor, mix cream cheese into the potato dough. Gluten-free? Use almond flour or gluten-free breadcrumbs.
Tips
Ensure mashed potatoes are lump-free for smooth dough. Chill dough if too sticky. Avoid overfilling rolls to prevent leakage. Brush with butter for extra crispiness. Store in the fridge for up to 3 days or freeze unbaked rolls for later use.
Conclusion
Chicken and Potato Rolls are a versatile, crowd-pleasing dish perfect for snacks, appetizers, or light meals. With simple ingredients and endless variations, they’re a must-try for any home cook. Enjoy warm with your favorite dipping sauce!
