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Tangy Asian Chicken and Coleslaw Rolls

(48)
  14 reviews
  • 25 min prep time
  • 50 min total time
  • 11 ingredients
  • 8 servings
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Fresh-baked rolls hold a zesty apricot vinaigrette chicken salad with a jalapeño kick.

Bake-Off® Contest 44, 2010
Emily Schuermann
Norman, Oklahoma

Ingredients

2
cans (11 oz each) Pillsbury™ refrigerated crusty French loaf
1
cup sliced almonds
1/2
cup apricot preserves
1/4
cup chopped fresh chives
1/4
cup rice wine vinegar or rice vinegar
2 1/2
tablespoons Crisco® Pure Vegetable Oil
1
teaspoon kosher (coarse) salt
1/2
teaspoon black pepper
1
red or green jalapeño chile, seeded, finely chopped
3
cups cold shredded deli rotisserie chicken (from 2-lb chicken)
1
bag (8 oz; 4 cups) coleslaw mix (shredded cabbage and carrots)

Steps

  • 1 Heat oven to 375°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Cut each loaf of dough crosswise into 4 pieces to make rolls. Place rolls, seam side down and 2 inches apart on cookie sheet. Bake 12 to 16 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool completely.
  • 2 While oven is warm, toast almonds in ungreased shallow pan 3 to 4 minutes, stirring occasionally, until slightly golden.
  • 3 Meanwhile, in small bowl, beat remaining ingredients except chicken and coleslaw with wire whisk.
  • 4 In medium bowl, mix chicken, coleslaw and almonds. Add apricot vinaigrette; mix thoroughly.
  • 5 Cut each roll horizontally almost to other side. Fill each roll with 1/2 cup coleslaw mixture. Serve immediately.
  • 1 Heat oven to 375°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Cut each loaf of dough crosswise into 4 pieces to make rolls. Place rolls, seam side down and 2 inches apart on cookie sheet. Bake 12 to 16 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool completely.
  • 2 While oven is warm, toast almonds in ungreased shallow pan 3 to 4 minutes, stirring occasionally, until slightly golden.
  • 3 Meanwhile, in small bowl, beat remaining ingredients except chicken and coleslaw with wire whisk.
  • 4 In medium bowl, mix chicken, coleslaw and almonds. Add apricot vinaigrette; mix thoroughly.
  • 5 Cut each roll horizontally almost to other side. Fill each roll with 1/2 cup coleslaw mixture. Serve immediately.

Expert Tips

The level of spiciness depends on the size and heat level of the jalapeño chile.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
490
Calories from Fat
170
% Daily Value
Total Fat
18g
28%
Saturated Fat
3g
15%
Trans Fat
0g
0%
Cholesterol
45mg
15%
Sodium
890mg
37%
Total Carbohydrate
55g
18%
Dietary Fiber
3g
12%
Sugars
14g
14%
Protein
24g
24%
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011
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