Tandoori Rolls

Tandoori rolls combine two decadent foods–tandoori chicken and crescent roll pastry. You get the exotic spiced chicken  with the buttery roll.

Here’s my recipe:


  • 1 boneless, skinless chicken breast

  • 2 tablespoons of tandoori spice

  • juice of 1/2 a lemon

  • 1 tube of readymade crescent roll dough

  • 1/4 stick of butter

  • 4 oz of cream cheese

  • 1/2 cup of green onions sliced

  • 1 Thai chilli diced (optional)

  • salt

  • 1/2 cup of wheat germ



  • Heat the oven to 350°F.

  • Marinate the chicken breast with tandoori spice, lemon juice and salt to taste at least 1 hour before cooking.Then bake it at 350°F for 30 minutes.


tandoori roll6


  • Now it’s time to get rough with the ingredients as you thoroughly mix the butter,cream cheese, green onions,Thai chilli and salt to taste. The cold butter and cream cheese will will take some to soften, but keep at it. It’s delicious when it’s mixed.


tandoori roll5


  • Once the chicken has cooled, shred it and add it to the cream cheese mixture. Mix it well. You want the chicken to be evenly distributed in the cream cheese mixture so all your rolls will have the same filling.


tandoori roll4


  • Carefully separate the crescent roll portions. They’re easy to tear. Flatten them out and stretch them slightly. Put 1 heaping tablespoon of the chicken mixture on the wider portion of the dough and roll it up. If some of the mixture squeezes out, just pinch some more dough over it. All the creamy filling should be covered.




  • Spread the wheat germ on a plate and coat the rolls with it. The wheat germ will add a nice crunch.

tandoori roll2


  • Bake the rolls at 350°F for 30 minutes. The rolls will be a golden brown when they’re ready.


tandoori roll1






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