These Southwestern Barbecued Chicken Bierock Rolls are the after-the party, bomb-solution for what to do with extra grilled chicken when you’re stuck with leftovers from that family reunion, graduation, or any other summer event or backyard barbecue bash that leaves you with extra goodies that need to be used up! *They’re also, (of course!), well received when made fresh specifically for the event itself, too!
This is my last contribution for #CookoutWeek 2018, and I’m sad to see it end! But boy did I have fun! (UNDERSTATEMENT!) And I’m sure you all have been thoroughly enjoying all of the recipes so far, too!
If you’re new to my blog, welcome! And get comfy, because, you have just hit the jackpot of summer cookout recipes! #CookoutWeek is the incredibly awesome event started and owned by Allison, of The PinterTest Kitchen, that gathers bloggers from around the world to participate in a weeklong event creating recipes that you can be proud to take to any cookout or summer gathering!
For this event, we have had the very fortunate opportunity to work with some of the sponsors, who graciously sent us their products for us to use to create some fabulous recipes for you all! And, as always, they were all over-the-top awesome!
And they also provided a GIANT Prize Package #Giveaway that you can win, too!! *Be sure to enter below!!
Here’s what one lucky winner will receive
from this year’s Sponsors!
- Char-Broil Classic 280 2-Burner Liquid Propane Gas Grill from blog hosts The PinterTest Kitchen. This grill has 280 square inches of cooking space over porcelain-coated grates and two 12-inch side shelves for extra prep space.
- A Red KitchenAid Mixer and 5 Flavored Butters from our friends at Chef Shamy. Make the World a Butter Place® with Chef Shamy! The winner will receive Garlic Butter, Cinnamon Brown Sugar Honey Butter, Vanilla Bean Honey Butter, Strawberry Honey Butter, and French Onion Butter with Asiago Cheese to use in your favorite cookout recipes. And if you just can’t wait, use 10BUTTER10 starting today to get 10% off your Chef Shamy butter order on Amazon. These butters contain no oil, and the savory butters are perfect for keto recipes.
- A Duck Product Pack from our friends at Maple Leaf Farms consisting of 2 pkgs All Natural Boneless Duck Breasts (7.5 oz), 2 pkgs Fully Cooked Roast Half Ducks w/Orange Sauce (14 oz), 1 pkg Duck Bacon (12 oz), and 1 pkg All Natural Duck Legs (16 oz). Maple Leaf Farms is celebrating its 60th anniversary raising White Pekin ducks on local, family-owned farms.
- Butter-flavored Organic Coconut Oil from our friends at Barlean’s. This dairy free option offers all the healthy benefits of organic coconut oil, with the rich taste of butter. It’s great on toast, popcorn, baked potatoes, or cooked vegetables. You can also substitute it 1:1 for butter in baking, cooking, and frying, and of course it is perfect as a butter substitute for all your favorite cookout recipes.
- 24 Cartons of Vinegar Shots from our friends at Vermont Village. You’ll receive 12 cartons of turmeric flavor and 12 cartons of cranberry flavor. Each carton contains 12 individual, 1 fluid ounce vinegar shot pouches! This raw, organic apple cider vinegar has rich flavors from whole foods and is sweetened naturally with honey.
That’s a prize pack worth over $750!
Chef Shamy™ sent us not just one flavored butter, but two, so I couldn’t resist coming up with something spectacular for each! (*You can see my first recipe, New York Strip Steakhouse Kabobs here, using their French Onion Butter with Asiago Cheese!)
And this second recipe for them, features their Garlic Butter with Parmesan Cheese & Basil! How good does that sound, right?!!
And just like one of their other flavors, ohmygaaaawd, it’s like DIP. Yes. It’s that good. And I’m NOT ashamed at how many little tastes I tried, either. Nope. Not one bit.
Seriously…just look how CREAMY it is! And when I say it’s loaded with flavor,…uhm, it’s HIDE IT in the back, WAY back, of the fridge so that no one finds it but you good! You may want to place the container inside of a larger container labeling it, “leftover liver, onions & beet hummus pâté” to keep the kiddos and hubby from even going near it, and stealing this coveted stash!
Chef Shamy’s™ slogan is, “Make the World a Butter Place®“, and for this butter-loving girl, that sounds like the perfect slogan to me, too! They really have created a fantastic product. Clean label, NO OILS, ZERO trans fats, Gluten Free!, Keto recipe-friendly, and though a tub of butter doesn’t last but barely a few weeks in this house before we’re scraping the bottom for every last smear, this butter has a considerably substantial shelf life for those who don’t use butter like it’s the last batch on Earth like we do. (2 years frozen, 1 year unopened and kept chilled in the fridge, 6 months in the fridge after opening, and up to several weeks at room temp left on the counter!) How’s that for pretty awesome?!!
Just look how luxuriously velvety and creamy it is, and loaded with basil and cheese! I know!!!! Omg. Seriously. As I’ve said before, their butters could almost double as a dip! I know I “dipped” into that tub a few more times than I’ll ever admit! #AshamedNotAshamed.
So this butter is what got this whole recipe off and soaring! I melted a nice amount in a small frying pan, and sautéed some of my homegrown, sweet red cubanelle and jalapeño peppers, and a little onion, and the entire house already smell wonderful! (And I had barely just begun!)
I used two leftover, grilled boneless skinless chicken breasts, (but you can pre-cook them any way you’d like), and shredded them right into the pan with the sautéed vegetables. I added a boatload of barbecue sauce, cuz that’s the way I roll, and gave it all a quick toss to completely coat, then set it aside to cool. Once cooled, I popped it into the fridge, (covered), to *chill.
*This is important, otherwise the filling will get too hot and leak out during baking.
So you can make the meat part a day or two in advance if you’d like!
Get the oven preheating, because the rest is EASY. PEASY. (*Just make sure to see the directions for the frozen roll dough. It’s stupid-silly-easy to get ready too, but you want to have all of your ducks in a row to make assembling go quickly without any hassles. Life is too short for the little things like that!)
So, with your palm, just smash and press out a roll of (thawed) frozen roll dough into a small circle on an un-floured cutting board just like you were making a tiny pizza. Then place a small piece of cheese on top. (Shredded or sliced, doesn’t matter. Whatever you have or feel like doing.)
Then place a scoop of that sneak-a-few-bites-even-good-cold barbecued chicken on top…..
…and a little more cheese. Because it’s CHEESE. Hello. And the more cheese the better, I say!
Then have a little patience with the next step. It’s not rocket science, and it’s actually not hard to do, either. Just pull up two opposite sides of the dough, (up and over the filling), pinching together, then the other two opposite sides, and then the rest of the sides of dough, and gather it all up, cinching and pinching and twisting a little, to seal. Fold under a bit to super-seal closed, and place seam side down onto a parchment paper-lined, or sprayed, baking sheet.
Seriously. It’s just filled rolls. You’ve got this. I have faith in you!
Then you can brush the outsides with more of that killer-good butter, (melted), and sprinkle whatever seeds you’d like on top!
I went for poppy seeds and toasted sesame seeds! Add them generously, because the rolls will rise and poof during baking, so if you want them to be fairly generously coated, you’ll need to add more than you’d think.
Then just bake them until nice and deeply golden browned! The ones above looked a little anemic, so I popped them back in for a few more minutes! *Baking times will vary according to your own oven, as all ovens heat and bake differently. So just watch them.
*The color below is ideally what you’re going for. You want the outsides to be crispy and sound hollow when tapped.
While they’re baking, slice up some tomatoes, shred some lettuce, and season the lettuce and tomato with lots of salt and pepper! *Use more than you’d think, and taste a pinch. Seasoned salad is just SO much better!!
When the rolls are done, let them rest a few minutes, then poke the tops with a sharp knife, and in an up and down sawing motion, cut through the top. Once you’re through the top, then slice the rest of the way through cutting in half. *Doing it this way won’t smoosh your rolls.
Due to the rolls rising and poofing, there will be an “empty pocket” at the top. Pull it open and fill the space with your thinly sliced tomatoes and shredded lettuce! Just tuck it right in there!
And, wah-lah! No plates or forks even needed! Just grab one while they last and enjoy!
I so much enjoy making mini-sized sandwiches that are fun and easy to eat! Especially for parties, when there are people attending of all ages and appetites! And “bierocks” (a.k.a “runzas”) are always such a fun treat! They’re already made and filled, so you can just grab and go! And they’re non-messy, too!! Neat little pillows filled with wonderfulness!!
Set these Southwestern Barbecued Chicken Bierock Rolls out in a basket, and watch them disappear like magic!
Thank you so very much, Allison, for having me, and for all of the hard work that you do to make these events so much fun and so successful! I always enjoy them, but inevitably feel sad when they’re over! Looking forward to the next one! And I’m sure that my followers are, too! Thanks again! Be sure to visit her blog at The PinterTest Kitchen!
And many thanks to the Chef Shamy™ Butter company for generously providing us with your absolutely delicious products to try, and to inspire us to create fantastic recipes that will surely be made and appreciated by all!
*And Chef Shamy is offering a 10% off discount from June 24th – July 4th! Just use the promo code 10BUTTER10 when ordering!
~ This Year’s Participants
for #CookoutWeek 2018! ~
The PinterTest Kitchen ♥ 2 Cookin Mamas ♥ A Day in the Life on the Farm ♥ A Kitchen Hoor’s Adventures ♥ April GoLightly ♥ Authentically Candace ♥ Blogghetti ♥ Body Rebooted ♥ Bottom Left of the Mitten ♥ Cheese Curd In Paradise ♥ Chef Sarah Elizabeth ♥ Coconut & Lime ♥ Cookaholic Wife ♥ CookwithRenu ♥ Daily Dish Recipes ♥ Everyday EileenFairyburger ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice ♥ Family Around the Table ♥ Fix Me a Little Lunch ♥ For the Love of Food ♥ Frankly Entertaining ♥ Frugal & Fit ♥ Get the Good Stuff! ♥ Hardly A Goddess ♥ Herbivore Cucina ♥ Join Us, Pull up a Chair ♥ Jolene’s Recipe Journal ♥ Jonesin’ For Taste ♥ Karen’s Kitchen Stories ♥ Kelly Lynn’s Sweets & Treats ♥ Mildly Meandering ♥ Moore or Less Cooking ♥ Our Good Life ♥ Oven Tales By Syama ♥ Palatable Pastime ♥ Sarah Cooks the Books ♥ Savory Moments ♥ Seduction In The Kitchen ♥ Strawberry Blondie Kitchen ♥ Sweet Coralice ♥ Tampa Cake Girl ♥ Technotini ♥ That Recipe ♥ The Baking Fairy ♥ The Beard and The Baker ♥ The Freshman Cook ♥ The Simple Supper ♥ The Spiffy Cookie ♥ The Weekday Gourmet ♥ This is How I Cook ♥ Who Needs A Cape? ♥ Wildflour’s Cottage Kitchen
~ Today’s recipes provided for you
by bloggers from around the world! ~
*Though we were sent product to try, this is not a personally sponsored post. Any and all opinions of this product are solely my own.
- 16 frozen, un-risen dough rolls, thawed (directions below)
- 2 Tbl. Chef Shamy Garlic Butter with Parmesan Cheese & Basil
- 1 small sweet red or green pepper such as cubaenelle or bell
- 1 small jalapeño pepper, optional (for a little heat)
- ½ of a small onion, chopped
- 1 large clove garlic, finely minced
- 2 fully-cooked boneless skinless chicken breasts
- barbecue sauce (to coat / as much as you like)
- co-jack cheese, shredded or sliced
- 2 - 3 Tbl. more Chef Shamy butter, melted until creamy
- sesame and/or poppy seeds
- Extra Optional Condiments:
- shredded lettuce or cole slaw
- half-slices of tomato
- pickle slices
- crisp-cooked peppered bacon, crumbled or small pieces
- pickled jalapeno rings
- Toss frozen bread dough rolls in canola oil to lightly coat all sides, place into a small baking dish, cover with a lid or plastic wrap, and thaw in fridge overnight. (Quick Thaw: Lightly coat with oil or cooking spray, place into baking dish, cover and place into oven with the light on for 2 hours.) Place into fridge until needed.
- In small frying pan, melted butter over medium/medium-low heat, add chopped peppers and onions, and sauté until tender. Add minced garlic and sauté one minute longer. Remove from heat. Stir in torn up chicken and barbecue sauce to coat. Set aside to cool. Then cover and chill. Filling (and cheese) needs to be cold when making the rolls.
- Preheat oven to 375ºF.
- Lightly spray 2 baking sheets, set aside. Flatten one ball of dough onto un-floured board. Top with cheese, then ⅓ cup chicken mixture, then more cheese. Gather edges up and over the top, pinch and twist to seal closed, tuck seam under a little, and place onto a baking sheet. Baste with melted Chef Shamy Butter, sprinkle with seeds if desired. Continue with rest of rolls.
- Pop into preheated oven and bake for 18 - 20 minutes until deep golden browned. Remove rolls to a cooling rack to rest for at least 5 minutes.
- Slice open, and fill empty space with any optional condiments your heart desires. Enjoy!