Ingredients
1
can (11 oz) refrigerated Pillsbury™ Original French Bread
1
tablespoon olive oil
1
egg
1
tablespoon water
3
cups shredded deli rotisserie chicken (from 2-lb chicken)
1/4
teaspoon garlic powder
1/8
teaspoon salt
1/8
teaspoon ground black pepper
1/2
cup hot red pepper sauce
1/4
cup unsalted or salted butter
1
tablespoon honey
2
cups thinly sliced English (seedless) cucumber
1/4
cup diced celery
1/3
cup blue cheese dressing
1/2
teaspoon dill weed
Preparation
Heat oven to 350°F. Spray cookie sheet with cooking spray. Carefully unroll dough; press into 15x9-inch rectangle. Cut in half lengthwise; cut crosswise into thirds, forming 6 pieces. Brush each piece with olive oil. To make rolls, fold each piece of dough almost in half crosswise, bringing top end of dough to within 1/4 inch of bottom end (oiled surfaces will be touching). Place on cookie sheet. In small bowl, beat egg and water with fork; brush on tops of rolls.
Bake 15 to 20 minutes or until rolls are golden brown. Cool 5 minutes.
Meanwhile, in large bowl, stir together chicken, garlic powder, salt and pepper; mix well. In small microwavable bowl, microwave pepper sauce, butter and honey on High 15 to 30 seconds or until butter is melted; stir. Add to chicken mixture; mix well. In another medium bowl, add cucumber, celery, dressing and dill; toss to combine.
To serve, gently open sandwich rolls. Fill each with about 1/3 cup chicken mixture; top with scant 1/4 cup of the cucumber mixture. Serve with any remaining cucumber mixture.
