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!