Chicken roly poly

Yield: 1 batch

Measure Ingredient
2 cups Pastry flour
3 teaspoons Baking powder
½ teaspoon Salt
1½ cup Chopped chicken
¼ cup Crisco
¼ cup Flour
½ teaspoon Salt
¼ cup Crisco
1 \N Egg, beaten light
⅔ cup Milk (about
½ cup Chicken gravy or cream sauce
¼ teaspoon Black pepper
2 cups Chicken broth

PASTRY

FILLING

SAUCE

Make a biscuit dough of the ingredients in the first column (ed.- shown as PASTRY here) and roll into a rectangular sheet ¼" thick.

Mix the chicken with the half cupful of sauce and spread over the dough. Roll compactly like a jelly roll and set into a baking pan; brush over with a little of the egg reserved for the purpose. Bake about 20 minutes. Serve, cut in pieces, with a sauce made of the Crisco, flour, seasonings and broth. From _The Whys of Cooking_ by Janet McKenzie Hill, c. 1919 The Proctor & Gamble Co.

Submitted By TERRI WOLTMON On 05-09-95

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