12 Rhodes bake-n-serv Texas rolls, thawed but still cold
1/2 cup chopped onion
2 garlic cloves, minced
2 tbsp. oil
2 1/2 cups cooked diced chicken
1/2 cup chili sauce
1 (8 oz.) package cream cheese
1 cup grated cheddar cheese
flour

In skillet, sauté onion and garlic in oil until onion is tender. Then drain.

In a bowl, combine onion and garlic, chicken, chili sauce, cream cheese and cheddar cheese. Flatten each roll into a 6-inch circle and dust with flour. Turn flour side down. Spoon about 1/3 cup mixture onto the center of each roll. Pull opposite edges and tuck underneath.

Place filled bundles in jumbo muffin tins or on a large baking sheet, sprayed with non-stick cooking spray. Cover with sprayed plastic wrap. Let rise 15-20 minutes.

Remove wrap and bake at 350°F for 25 minutes or until golden brown. Remove from pan and serve warm.

Submitted by: Melissa Maybury