CHICKEN HAWAIIAN ROLLS RECIPES

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In small microwavable bowl, mix teriyaki glaze and grated gingerroot; microwave uncovered on High 30 to 45 seconds to cook ginger. Reserve 3 tablespoons glaze; set aside for using after baking chicken.
• Stir rice, broth, half of the green onions and 1 tablespoon of the glaze in baking dish.
• Place chicken breasts on top of rice. Brush chicken with glaze. Cut pineapple rings in half, and place 2 halves on top of each chicken breast. Cover tightly with foil.
• Bake 40 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top chicken with reserved glaze and remaining green onions.

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
• In medium bowl, mix chicken, jalapeño chile and barbecue sauce until well mixed.
• Unroll both cans of dough; separate into 16 triangles. On cookie sheet, arrange triangles in ring so short sides of triangles form 6-inch circle in center. Dough will overlap. Dough ring should look like the sun.
• Spoon chicken mixture on the half of each triangle closest to center of ring. Sprinkle with 1 cup of the cheese.
• Bring each dough triangle up over filling, tucking dough under bottom of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
• Bake 24 minutes. Sprinkle with remaining 1/2 cup cheese. Bake 2 to 3 minutes or until golden brown and cheese is melted.