Chicken Fajita Bombs!

I called these bombs because they look like little grenades, and the fajita flavor explodes in your mouth with every savory bite!

About the number of servings: I decided to thaw 6 frozen dinner rolls so I could make 12 fajita bombs. You can use as many dinner rolls as you want. For the chicken filling, I used one, very large chicken breast (it was probably close to 8 ounces). I had enough filling for several more bombs (probably 4 more dinner rolls). I just served the extra chicken on the side - with wooden picks!

About the dinner rolls: I used Rhodes frozen dinner rolls, but you can use bread or pizza dough too (frozen or refrigerated). Divide the dough into several smaller pieces, each about the size of a golf ball. Note that you might get up to 24 bombs if you use a loaf of dough (which would be great for a party).

About the fajita seasoning: I chose a brand sold at (and by) my local market. Choose whatever fajita seasoning you want. Taco seasoning works too. You just need to change the name of the recipe. 

Chicken Fajita Bombs! 

6-8 frozen dinner rolls, thawed according to package directions (or thaw as many as you want, noting that we divide each roll in half)
2 tablespoons olive oil, divided
1 boneless, skinless chicken breast half (about 5 ounces), cut into 1/2-inch pieces
2 tablespoons fajita seasoning of choice, plus more for sprinkling over the top of the bombs
1/4-1/3 cup water
3/4 cup shredded cheddar cheese
Salsa of choice (for dunking)

Divide each dinner roll in half and set aside.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, stirring frequently. Add 2 tablespoons of the fajita seasoning and stir to coat. Add enough water to cover the entire bottom of the skillet (about 1/4-1/3 cup) and bring to a simmer. Simmer for 1 to 2 minutes, until the liquid is completely absorbed and the seasoning coats every piece of chicken, stirring frequently. Remove the pan from the heat and cool for 5 minutes.
Press each piece of dough into a flat round, about 1/4-inch thick. Top each round with about 1 tablespoon of the cheese. Top with 2-3 pieces of the chicken, depending on how much room you have (use just enough chicken to cover the cheese, but not so much that you can't fold the dough up and over it).
Pull up the sides of the dough and pinch together, making a sealed ball (also called a beggar's purse).
Transfer the bombs to a parchment-lined baking sheet and brush with the remaining tablespoon of olive oil. Sprinkle each bomb with a little of the fajita seasoning.

Let rise for 20 minutes (this is just enough time for the dough to puff up slightly - since we squashed it down - we're not looking for a whole dinner roll rise).
Preheat the oven to 350 degrees.
Bake the bombs for 15 to 20 minutes, until golden brown.

Serve with salsa for dunking!

Makes 12-16 bombs