SALT ROLLS RECIPES

Steps:

• Put the mushrooms in a food processor and pulse until they're very finely chopped.
• Put half the olive oil in a large frying pan and add the leeks along with a pinch of salt. Fry gently for 15 mins or until softened and golden brown. Scrape the leeks out of the pan and into a bowl. Heat the remaining oil in the pan and fry the mushrooms for 10 mins over a medium heat. Add the garlic, sage, miso and mustard and fry for another minute, then leave to cool slightly.
• Heat the oven to 200C/180C fan/gas 6. Combine the mushroom mixture with the leeks in a bowl, add the chestnuts, cheese and breadcrumbs. Season lightly to taste (the miso and leeks will add salt, so don’t add too much) and work everything together until you have a slightly stodgy mixture.
• Unravel the puff pastry on a floured surface, then roll out so one side measures about 40cm. Push the mushroom mixture down the centre of the pastry. Bring the pastry around the mixture and seal the edges with a fork, then cut into 8 pieces. Lay on a lined baking sheet and brush each one with the beaten egg. Bake in the oven for 25-30 mins until deep, golden brown. Allow to cool a little before eating.

Steps:

• Cook how you like. I either put a little salt, pepper, onion and garlic powder. Then I cook in a frying pan with a little olive oil. You can also use a rotisserie chicken pulled off bone and skin removed. Remove and dice.
• Mix 1/2 cup mozzarella cheese with the chicken in a bowl. Set aside.
• Separate and unroll the crescent rolls.
• Place chicken and cheese mixture on the large end of a separated crescent roll.
• Then roll the dough to form a crescent.
• Once rolled, place in a 9 x 13 dish. Continue until all rolls are completed.
• Heat soup, milk and the remaining cheese in a saucepan.
• When warm pour soup mix over the chicken rolls.
• Bake at 350 degrees uncovered for 30 minutes or until brown and bubbly.
• NOTE: You can also make this into one roll. Here are the directions: 1. Cook chicken and dice. Mix 1/2 cup mozzarella cheese with chicken in the bowl; set aside. 2. Separate and unroll the crescent rolls and place side by side in a 9x13 baking dish. Put chicken mixture at one end of roll and roll into a cake roll (like a log). 3. Heat soup, milk and the remaining cheese in a saucepan. When warm pour soup mix over the chicken roll. Bake at 350 degrees uncovered for 30 minutes or until brown and bubbly. You can double the recipe and put both loaves in the 9x13 pan.