Recipe courtesy of Ree Drummond
Chicken Artichoke Bread Bombs
Getting reviews...
- Level: Easy
- Total: 40 min (includes cooling time)
- Active: 20 min
- Yield: 12 bread bombs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 114
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 17 mg
- Sodium
- 174 mg
These bread bombs closely resemble small calzones and are made with frozen dinner rolls to save you making your own dough. Ree is using chicken and canned artichokes as a filling, but they can be filled with any mixture you like, from fresh to tinned to leftovers. Anything goes!
- Level: Easy
- Total: 40 min (includes cooling time)
- Active: 20 min
- Yield: 12 bread bombs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 114
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 17 mg
- Sodium
- 174 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F. Lightly grease a sheet tray.
- In a large bowl, mash together the cream cheese, fontina, Parmesan, red pepper flakes, salt and pepper until well combined. Fold in the chicken and artichokes. Set aside.
- Take a roll and with your hands, flatten and stretch the roll into a 4-inch round. Place a mounded tablespoon of the chicken mixture on the center of the round. Gather the sides of the dough together and pinch to seal them closed. Use your hands to shape back into a round and place them on the prepared sheet tray. Repeat with the remaining dough and filling.
- Brush the tops with the beaten egg and sprinkle over the Italian seasoning. Bake until golden and crisp, 15 to 17 minutes.
- Let sit a few minutes to cool before serving.
