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Sweet & Sour Chicken Cups |
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Serves: 6
Print this Recipe
Serving: 2 cups
12 Rhodes Dinner Rolls, thawed but still cold
1 1/2 cups cooked chicken breasts, cubed
6 green onions including tops, chopped
1 medium size red bell pepper, chopped
1 (8-ounce) can crushed pineapple, drained
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon prepared mustard
1 beaten egg
2 tablespoons sesame seeds
Flatten each roll into a 5-6-inch circle. Combine chicken, onions, pepper, pineapple, honey, soy sauce and mustard in a bowl and mix well. Place about 1 heaping tablespoon of mixture in the center of each flattened roll. Pull all edges up around filling and pinch to seal. (It is not necessary to seal completely.) Place pinched side up in sprayed muffin cups. Brush the top of each roll with beaten egg and sprinkle with sesame seeds. Bake at 350°F for 20-25 minutes. Serve warm.
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