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Seashell Roll with Chicken Salad

Seashell Roll with Chicken Salad
Seashell Roll with Chicken Salad
5.0 / 5  (3 votes, 0 reviews )

These scrumptious Seashell Rolls are a shore winner for any seaside-themed lunch or dinner.


Prep Time: 10 min (not including thaw time)
Bake Time: 15-20 min
Servings: 6-8
Skills: Beginning


Ingredients

  1. Seashell
    12 Rhodes Yeast Dinner Rolls, thawed but still cold
    1 egg, beaten

    Chicken Salad
    2 cups cubed cooked chicken
    1 cup crushed pineapple, drained
    1 cup green grapes
    1/4 teaspoon tarragon
    1/8 teaspoon salt
    1/2 to 3/4 cup mayonnaise
    1 tablespoon lemon juice
    1 to 2 cups salted cashews (optional)

Instructions

Seashell:
Press 2 rolls together and roll into a 14-inch rope. Arrange rope in 3 spiral shapes on top of each other, the bottom being largest, the middle a little smaller, and the top the smallest. Place on a sprayed baking sheet. Tip each layer slightly to one side. Tuck the top end of the rope down inside the center of the spiraled dough. Tuck the bottom end under the bottom spiral. Repeat with remaining rolls. Brush with egg. Cover with sprayed plastic wrap. Let rise 30 minutes. Remove wrap and bake at 350°F 15-20 minutes or until golden brown.

Chicken Salad:
Mix first 6 ingredients together. Combine mayonnaise and lemon juice and mix well. Pour over chicken mixture and fold together. Chill at least 2 hours. Add cashews to mixture just before serving. Serve over a bed of lettuce with a seashell roll.

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