Yield
6 to 8 servings

How to Make It

Step 1

Bring first 7 ingredients to a boil in a saucepan over medium heat, stirring often. Reduce heat, and simmer 5 minutes. Spread 1/2 cup tomato sauce mixture in bottom of a lightly greased 13- x 9-inch baking dish.

Step 2

Melt butter in a large skillet over medium-high heat; add chopped onion and green bell pepper, and sauté until tender. Remove mixture from heat.

Step 3

Stir in chicken, Ranch dressing, and pepper. Spoon about 1/4 cup mixture just below center of each egg roll wrapper. Fold in left and right sides to partially enclose filling; fold up bottom edge, and roll up. Place, seam side down, in baking dish.

Step 4

Pour remaining tomato sauce mixture over rolls.

Step 5

Bake at 350° for 25 minutes. Sprinkle with cheese. Bake 5 more minutes or until cheese is melted.

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