Directions
- 1Place the flour, salt, Italian herbs, yeast, sunflower oil, and honey in a deep bowl. Mix well and knead for 10-12 minutes until smooth.
- 2Cover and let it rise for 1 hour, or until doubled in size.
- 3Heat the butter and olive oil in a frying pan over medium heat.
- 4Add the chopped onion and sauté for 4-5 minutes.
- 5Add the chicken thighs, cayenne powder, garlic powder, onion powder, and black pepper.
- 6Crumble the chicken stock cube over the mixture and cook for 5-7 minutes.
- 7Pour in the heavy cream over high heat until the sauce thickens.
- 8Add the cheese mix and Italian seasoning, then let it melt over low heat.
- 9Let the mixture cool.
- 10Deflate the dough and divide it into 6 equal portions, each about 80 g. Shape into balls.
- 11Roll out a ball into a rectangle.
- 12Place a strip of the chicken mixture in the center.
- 13Fold the top and bottom edges slightly over the filling.
- 14Take one side and fold the dough over the filling, then roll up tightly.
- 15Place the rolls on a baking sheet lined with parchment paper.
- 16Brush with herb cream cheese and sprinkle with grated cheese and Italian seasoning.
- 17Let them rise for 30 minutes, or until doubled in size.
- 18Bake in a preheated oven at 220°C (428°F) for 12-18 minutes until golden brown.
Ingredients
- 300 g flour
- 5 g salt
- 1 g Italian seasoning
- 5 g instant yeast
- 20 ml sunflower oil
- 10 g honey
- 150 ml lukewarm water
- 6 herb cream cheese
- 6 grated cheese
- 25 g unsalted butter
- 20 ml olive oil
- 400 g chicken thighs
- 150 g yellow onion
- 2 g cayenne powder
- 2 g garlic powder
- 2 g onion powder
- 1.5 g black pepper
- 7 g chicken stock cube
- 75 ml heavy cream
- 250 g cheese mix
- 1 g Italian seasoning
Equipment
deep bowlfrying panbaking sheetrolling pin
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