12 Rhodes bake-n-serv™ texas rolls, thawed but still cold
8 oz. boneless skinless chicken breasts
1 tablespoon butter, melted
1 (3 oz.) package cream cheese
1/4 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup herb bread stuffing
1 egg, beaten

Cut chicken into 1-inch cubes. Sauté 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 bread mixture into crumbs. Dip each filled roll in egg and roll in crumbs. Place smooth side up in muffin tins sprayed with non-stick cooking spray.

Bake at 350°F for 20 to 25 minutes. Serve warm.

Submitted by: Melissa Maybury