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Cheesy Potato Rolls with Chicken Mushroom Filling

Soft potato dough wrapped around a savory, creamy chicken and mushroom filling, baked until golden. A comforting dish that impresses everyone.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 rolls
Course: Appetizer, Main Course, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Potato Dough
  • 2 cups mashed potatoes, cooled to room temperature Must be plain, no butter or cream.
  • 2 cups all-purpose flour, plus extra for dusting
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 cup shredded cheddar or mozzarella cheese, divided
For the Chicken Mushroom Filling
  • 1 1/2 cups cooked chicken breast, shredded or finely diced
  • 2 cups cremini or button mushrooms, finely chopped
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil or unsalted butter
  • 1/2 cup shredded mozzarella or cream cheese
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
For the Topping
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon fresh parsley, finely chopped (optional)

Method
 

Make the Chicken Mushroom Filling
  1. Heat olive oil or butter in a medium skillet over medium heat.
  2. Add diced onion and cook for 4 to 5 minutes until softened.
  3. Stir in minced garlic and cook for 30 seconds.
  4. Add the chopped mushrooms and cook for 6 to 8 minutes until liquid evaporates.
  5. Stir in chicken, thyme, paprika, salt, and pepper. Cook for 2 minutes.
  6. Remove from heat and stir in cheese. Let cool before using.
Make the Potato Dough
  1. Combine mashed potatoes, egg, salt, and garlic powder in a bowl.
  2. Add one cup of shredded cheese and mix.
  3. Add flour half a cup at a time until dough forms.
  4. Knead gently for 1 to 2 minutes until smooth.
Roll Out and Fill the Dough
  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
  2. Divide dough into 12 portions and roll into balls.
  3. Flatten each ball into a circle about 4 to 5 inches in diameter.
  4. Place 1 to 1.5 tablespoons of filling in the center of each circle.
  5. Fold edges of dough over filling and pinch to seal.
  6. Place seam side down on the baking sheet.
Apply the Egg Wash and Topping
  1. Brush each roll generously with beaten egg.
  2. Sprinkle Parmesan and parsley on top.
Bake Until Golden
  1. Bake in preheated oven for 25 to 30 minutes until golden brown.
  2. Let rolls rest for 5 minutes before serving.

Notes

Serve with sour cream, green salad, or garlic butter for added flavor. Store leftovers in the refrigerator for up to 3 days or freeze for up to 1 month.