14 Rhodes bake-n-serv™ dinner rolls, thawed & risen
1 (3 oz.) pkg. cream cheese, softened to room temperature
1 (4 oz.) can diced green chiles
1 (2.25 oz.) can sliced black olives, drained
1/2 cup chopped yellow onion
2 (10 oz. ea.) cans white chicken, in water, drained well
seasoned salt
pepper
1 tablespoon butter, melted
1/4 cup grated Parmesan cheese
1 tablespoon dried parsley
green taco sauce

Combine rolls together and, on a sprayed counter, roll into a 12x18-inch rectangle. Cover with plastic wrap and let rest. Meanwhile combine cream cheese, green chiles, olives and onions until well blended.

Add chicken and toss to combine. Spread chicken mixture evenly over middle third of dough going lengthwise. Sprinkle with salt and pepper. Fold right side over chicken mixture and overlap with left side. Place on sprayed baking sheet, folded side down and tuck ends under. Cover with plastic wrap and let rise 30 minutes.

Remove wrap and brush with butter. Score loaf with a sharp serrated knife then sprinkle with Parmesan cheese and parsley. Bake at 350°F for 25 to 30 minutes. Cover with foil last few minutes of baking , if necessary, to prevent over browning. Slice and serve warm with green taco sauce.

Submitted by: Melissa Maybury