Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
Recipe by Southern Living October 1999

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Recipe Summary

Yield:
6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Pour remaining tomato sauce mixture over rolls.

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

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