Loaded Chicken Rolls

For the bread dough:
Combine water, yeast, and sugar. Let sit for ten to fifteen minutes. Add oil and salt. Add flour by 1/2 cups until dough comes together and is only slightly sticky. Stir together and then knead until smooth and elastic. Place dough in a greased bowl, and cover. Let dough rise in a warm place for 50 minutes, or until doubled in size.

For the roll assembly:
Preheat oven to 375 degrees F.

Blend cream cheese and melted butter until smooth. Add 1/2 teaspoon salt, pepper, green onions, chicken, bacon, and cheese. Stir to coat the ingredients. At this point, the mixture will be rather thick and not quite able to evenly coat everything. Add milk by tablespoons to smooth the sauce- this should help it evenly coat everything.

Roll out bread dough and cut into 3 inch squares. Place 1/4 cup of chicken mixture in the center of each square. Pull up the corners and seal the edges by pinching them together. Roll in melted butter and then in bread crumbs and place on a baking tray.

Place in preheated oven immediately (don’t let them rise for more than ten minutes, or the bread will be fluffy and not crispy, which is a better texture for this recipe). Bake at 375 degrees F for 15-20 minutes or until golden brown.