Lebanese Savory Chicken Swiss Roll
Prepared yeast dough rolled with cooked shredded chicken, mayonnaise and mozzarella.
Preparation: 20 min · Cooking: 18 min · Total: 38 min · 2 servings
Ingredients
- 150 g Fully COOKED plain shredded chicken, safely chilled/RTE
- 250 g Prepared ready-risen wheat yeast dough
- 50 g Pasteurized low-moisture shredded mozzarella
- 30 ml Commercially RTE mayonnaise made with pasteurized eggs
- 5 g SEPARATE wheat flour for board dusting
- Salt, to taste
- Ground white pepper, to taste
Instructions
Select prepared ingredients
Use 150 g safely chilled FULLY COOKED shredded chicken, not raw mince or an assumed raw-weight equivalent. Check chicken, mayonnaise, cheese and dough labels/use-by/allergens; keep filling ingredients at 4°C or colder during preparation.
Use 150 g safely chilled FULLY COOKED shredded chicken, not raw mince or an assumed raw-weight equivalent. Check chicken, mayonnaise, cheese and dough labels/use-by/allergens; keep filling ingredients at 4°C or colder during preparation.
Mix cold filling
Mix all cooked chicken with all 30 ml pasteurized-egg mayonnaise and salt/white pepper to taste using clean tools. No extra sauté oil or undefined spice spread; never taste raw dough later.
Mix all cooked chicken with all 30 ml pasteurized-egg mayonnaise and salt/white pepper to taste using clean tools. No extra sauté oil or undefined spice spread; never taste raw dough later.
Roll the yeast dough
Preheat a compatible conventional oven to 190°C. Using only the separate 5 g dusting flour, roll 250 g prepared risen dough about 18 × 24 cm as a guide. This is not an egg-sponge batter and needs no scratch-kneading or invented rise phase.
Preheat a compatible conventional oven to 190°C. Using only the separate 5 g dusting flour, roll 250 g prepared risen dough about 18 × 24 cm as a guide. This is not an egg-sponge batter and needs no scratch-kneading or invented rise phase.
Spread measured filling
Spread all cold chicken/mayonnaise filling evenly, leaving a small clean sealing edge. Scatter all 50 g mozzarella; no inherited egg sponge, yogurt, mustard, red pepper or parsley. Keep work brief so filling stays cold.
Spread all cold chicken/mayonnaise filling evenly, leaving a small clean sealing edge. Scatter all 50 g mozzarella; no inherited egg sponge, yogurt, mustard, red pepper or parsley. Keep work brief so filling stays cold.
Roll from the short edge
Roll from the 18 cm edge into a roughly 18 cm-long log and pinch the seam closed without tearing dough. Length is a guide: divide the actual log into SIX equal rounds, roughly 3 cm thick, rather than arbitrary slices.
Roll from the 18 cm edge into a roughly 18 cm-long log and pinch the seam closed without tearing dough. Length is a guide: divide the actual log into SIX equal rounds, roughly 3 cm thick, rather than arbitrary slices.
Arrange without crowding
Place rounds flat with spacing on a metal baking tray with oven-rated parchment compatible with 190°C. Half makes 3 rounds from a roughly 9 cm log; fourfold makes FOUR base-size logs/24 rounds on spaced trays, not one deep or oversized roll.
Place rounds flat with spacing on a metal baking tray with oven-rated parchment compatible with 190°C. Half makes 3 rounds from a roughly 9 cm log; fourfold makes FOUR base-size logs/24 rounds on spaced trays, not one deep or oversized roll.
Bake centres fully
Bake at 190°C from an 18-minute first check, following stricter compatible dough directions. Continue until inner dough/seams are fully baked AND representative chicken-filled centres reach 74°C. Melted cheese and golden edges alone do not establish doneness.
Bake at 190°C from an 18-minute first check, following stricter compatible dough directions. Continue until inner dough/seams are fully baked AND representative chicken-filled centres reach 74°C. Melted cheese and golden edges alone do not establish doneness.
Bake centres fully: 1080 seconds
Verify before serving
Probe more than one round to verify 74°C with a clean thermometer, avoiding the hot tray. Open a sample to check no raw dough remains inside; extend baking as required. No raw dough or flour tasting during assembly and no absolute safety claim from a timer.
Probe more than one round to verify 74°C with a clean thermometer, avoiding the hot tray. Open a sample to check no raw dough remains inside; extend baking as required. No raw dough or flour tasting during assembly and no absolute safety claim from a timer.
Serve warm and refrigerate
Let cool to safe handling/eating temperature, then serve. Refrigerate leftovers promptly in shallow portions within 2 hours, or 1 hour above 32°C. Keep at 4°C or colder for at most 2 days or earlier cooked-chicken/product deadline; reheat once to 74°C throughout.
Let cool to safe handling/eating temperature, then serve. Refrigerate leftovers promptly in shallow portions within 2 hours, or 1 hour above 32°C. Keep at 4°C or colder for at most 2 days or earlier cooked-chicken/product deadline; reheat once to 74°C throughout.
Tips
- Step quantities describe 2 catalogue shares, not guaranteed dietary portions. Scale EVERY numeric input, process-water allowance and garnish by 0.5 for 1 share or 4 for 8 shares. Times, temperatures, thickness, oil depth and pan sizes do not multiply: use suitable comparable-depth vessels or successive base-size batches. Cup 240 ml, tbsp 15 ml, tsp 5 ml; product directions and actual allergens control.
Common mistakes
- Keep perishables at 4°C or colder. Separate raw meat, eggs and flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigerator-entry deadlines, not a guaranteed cooling curve.
Substitutions
- Keep the specified raw/cooked/prepared states and amounts. Check actual labels and allergens; reconcile incompatible components rather than adding unmeasured ingredients. Never taste raw flour, dough, batter or sealing paste.
Storage
Keep covered at 4°C or colder for at most 2 days or earlier component-label deadline. This selected household cap is not validated shelf life; assembly does not reset an older ingredient clock. Keep perishables at 4°C or colder. Separate raw meat, eggs and flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigerator-entry deadlines, not a guaranteed cooling curve.
Reheating
Reheat cooked leftovers only once to 74°C throughout, checking representative centres. A timer or browned surface is not enough; respect earlier component deadlines.
About this recipe
Prepared yeast dough rolled with cooked shredded chicken, mayonnaise and mozzarella.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.