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We are from central Indiana. In the Indianapolis area there is a restaurant that serves these yeast dough stuffed rolls called Kilotchies. They are delicious, but usually they cost $1.50+ for one roll, so they can get expensive.

I set out to figure it out...well it's super easy and super yummy! They are simple to make and easily can be changed depending on your preferences.

Since I came up with a knock off recipe my version is called a "Kilotchkie" with an extra "k" in there for Kara. I made these for dinner last night and the Hubby said they were great.

12 Frozen yeast rolls
Ham (2 pieces)
Turkey (2-4 pieces)
Cheese (4 slices)
Bacon (3 slices)

You will need to set out your yeast rolls to rise ahead of time. Once they have risen you need to preheat the oven to 400 degrees.

Pre-cut and arrange all your filling choices. I cut all my ingredients ahead of time to make assembly easy on myself. 

Take a roll and stretch it out and place it in your palm or the work surface. Layer in your ingredients and then fold the roll back up into a ball. It may not look like you are putting much filling in each roll, but you don't want to over fill it or you wont get a good seal on the roll. You want to make sure that you pinch the edges together. We do not want the cheese melting out!

Place back on your baking sheet. 

Bake at 400 for 10-12 minutes until they are golden brown. Let them rest for a few minutes in order to avoid burning your mouth!

While I was making these for dinner I also made a batch of homemade chips! These couldn't be any easier. I slice a large potato using my mandolin. 

I then fry them in vegetable oil until they are golden brown. Put them on a paper towel to get off excess oil, then sprinkle with salt and pepper. They are simple and delicious!

The best thing about the kilotchkies are that they can be changed up easily to fit people's preferences. I usually make club ones, but I have made pizza ones with pepperoni, just ham and cheese, etc. The possibilities are endless. What you want to avoid is really wet fillings, but be creative!

Until next time,



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