Ham & Chicken Roll-ups

I have to give full credit to my sister, Jennifer, for this recipe. I have adapted it a bit to accommodate the ingredients I had on hand, but the idea is all her. Her recipe used leftover roast, with the onions & drippings included, because that is what she had. I have to admit, this recipe is a bit Rachel Ray, a handful of this and a bit of that. But basically, this is the recipe, adapt as needed. Next time I have a roast I am making this again and will post about it then.


Ham & Chicken Roll-ups (printer friendly recipe)

1 tsp vegetable oil
1 onion, sliced
Leftover Ham
Leftover Chicken
A handful of shredded cheese (I used a Pizza mixture)
1 chicken bouillon cube, crumbled
1/4 C water or milk
1 egg
1 baking powder biscuit recipe made according to directions*

1. Heat oil over Med-high heat. Sautee onion until softened and browned.
2. In a food processor (I love this appliance!) Place the onion, ham, chicken, cheese, bouillon cube, and water or milk. Pulse a few times to mix the hot onions in. Add the egg. Mix until thoroughly combined, and the mixture resembles a thick puree.

Not beautiful, but oh so yummy!

2. Mix up biscuits according to recipe and roll out to about 1/4" thick into a rectangle. Spread Ham & Chicken mixture over the dough with it going to the short ends and going withing 1" of the edge. If you have some dough leftover shape some regular biscuits, if you have the mixture leftover, cook in the microwave about 3 minutes (to cook the egg) then refrigerate and use as a sandwich spread.

This photo is of my Gluten version, since I didn't remember the camera until the GF ones were already on the pan, but you get the idea.

3. Roll up like a cinnamon roll and slice about 1" apart.

Also a Gluten version photo

4. Place rolls on a greased cookie sheet. Since I do regular & GF versions I use tin foil to create a pan within a pan and cook them together. I ended up rolling my regular versions too thick so they took forever to cook. I was really glad for the tin foil insert so I could remove them when they were done and allow the regular ones to cook the rest of the way.

5. Bake on 425-degrees for about 10-15 minutes or until browned. Enjoy!

*I used a GF mix we are not big fans of in an effort to get rid of it, next time, hopefully, the mix will be gone and I will use Carol Fenster's recipe, which we love.

We ate it as a main course, but I think it would work for an appetizer also, just spread the meat mixture really thin and roll a thin rectangle so you would have smaller ones.