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This week I’m featuring a few recipes that I have been experimenting with lately. These Alfredo wraps are made with Newman’s Own Alfredo Sauce. For the dough I used my French Bread recipe, though I’m sure you could make them using Rhodes frozen dough. I opted for dough from scratch. I have this strange need to use the hundreds of pounds of flour I have stored up in my basement. Yes, I have purchased Rhodes dough in my life time. I am not opposed, I just can’t force myself to do it these days. I’m a little bit nutty like that. If you opt for Rhodes dough (and no one will think any less of you if you do…. it is a time saver after all and that is a plus!)  just let the dough thaw for a few hours before you are ready to make the recipe.  
Alfredo Wraps

Yield: 6 small loaves



Dough:
1 T shortening
2 T sugar
1 T salt
1 C hot boiling water
1 C cold water
1/3 C lukewarm water
1 T yeast
4-5 C flour
Filling:
3 cooked chicken breasts cut into 1 inch pieces
1 jar Newman’s Own Alfredo Sauce
2 C Shredded Parmesan or Mozzarella Cheese 
Topping:
1 egg whisked until frothy
McCormick’s “Italian Herb Seasoning Grinder”


1. To make the dough, fill a Pyrex measuring cup with 1 C hot water from the tap, then place it in the microwave and heat it for 2 minutes. This will get it boiling.
2. In a separate cup dissolve the yeast in 1/3 C warm water. It doesn’t need to start to bubble up here, just to dissolve.
3. In your stand mixer (or large mixing bowl) mash the sugar, salt and shortening together with a fork. You want it to be well incorporated.
4. Pour the hot water over the shortening mixture. Then pour the cold water over it. Finally, pour the yeast/water mixture in.
5. Add the flour 1 C at a time, while mixing. You know you have enough flour when the dough scrapes the sides of the bowl clean. You want to be sure to have enough flour here. Don’t let it be too sticky.
6. Once you have enough flour, let it mix for about 8 minutes. The dough should have a nice elasticity to it.

7. After the dough has mixed enough, separate it into 6 equal parts and let it rest for 5 minutes on a sprayed cookie sheet.
8. Spread each piece of dough out into a rectangle.
9. With a spoon spread about 1/4 C of Alfredo sauce on to each piece of dough, leaving 1 inch around the edges uncovered.
10. Layer some chicken and about 1/3 C of cheese over the sauce.
11. Roll the dough up and over the filling. Press the edges under and place seam side down on a sprayed cookie sheet. Be sure there is no sauce peeking out anywhere.
12. Whisk the egg until frothy and then brush it over the top of the dough.
13. Grind the seasoning on top of the dough.
14. Cook at 400 for 10 minutes.
15. Turn the oven down to 350 and cook for 5 minutes more.
16. Let the loafs sit for about 5 minutes, then serve!

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17 Comments

  2. I love your site but thought I would mention on your header that the words 'friendly' and 'recipe' are spelled wrong. 🙂 Keep up the yummy recipes as I check back daily and my family has come to love them!

    Reply

  4. I love your recipes and am excited to see how my family likes these wraps tonight.

    Can I make a suggestions with your recipes? Could you put the prep time on each recipe? I am terrible at judging how long it takes – start to finish – on a recipe.

    Reply

  5. Tried these last night. Yum! When my sister-in-law tried the recipe, she said they were heavenly. I enjoy cooking with my husband, so these are a great Sunday night dinner. We tried the pepperoni rolls a few weeks back and loved them too. And the greatest thing – leftovers!

    Reply

    1. HHB,you will be very suprised to know the big big fernch loaves are selling at $2.20 with that kind of high quality, and it’s using natural fermentation! Sounds like you are one super busy mummy!!

      Reply

  6. I tried this recipe last night and wanted to thank you for making it so easy. I can tell anyone that even the dough was easy. I am not a bread maker by any stretch of the imagination, but I did this. Mine was not as pretty and golden, but it was soft and well cooked. Jaime, I wondered how you got the rounded ends and such a golden look? This recipe also was a lot for my little family. Can you half this, or would that ruin it with the yeast use?

    Reply

  7. Melissa,
    I'm glad your family likes these! I wouldn't suggest 1/2ing this recipe. It works well to double or triple, but I don't think it would turn out quite as well if you 1/2ed it. You might try freezing the loaves after they are done. Or try making just three Alfredo loaves and making a loaf of French Bread out of the remaining dough. The recipe posted here is the same one I use for my Fabulous French Bread. You can find instructions in that recipe for shaping the loaf.
    Also, the golden color comes from the egg wash and baking it at a high temp.
    Have a great night!
    ~Jamie

    Reply

  8. Hi Jamie–I tried this recipe but found after only15 min. of bake time, my bread was still doughy. Does yours bake in that short of time?

    Reply

    1. Anonymous,
      Thanks for your question. All ovens are a bit different. I recently got a new oven and it cooks much more slowly than my old one did. (Go figure, right!) So just be cautious when taking them out of the oven. I would stick a fork into one of the loaves just to be sure you don't have dough on your hands still. Good luck! Hope they turn out better next time.

      Reply

  10. Yum Yum Yum! I added some spinach to the loaves (squeezing aalllll moisture from them first) and my family loved these.Thanks for the wonderful recipes, Jaime! LOVE your site!

    Reply