1 Tbsp shortening
2 Tbsp sugar
1 Tbsp salt
1 cup hot boiling water
1 cup cold water
1/3 cup lukewarm water
1 Tbsp yeast
4 - 5 cups flour
3 cooked chicken breasts cut into pieces
Newman’s Own® Alfredo Sauce
2 cups shredded Parmesan cheese
1 egg whisked until frothy
Italian Herb Seasoning
Preheat the oven to 400 degrees. Fill a Pyrex measuring cup with 1 cup hot water from the tap, then place it in the microwave and heat it for 2 minutes. This will get it near boiling.
In a separate cup dissolve the yeast in 1/3 cup warm water. It doesn't need to start to bubbling up, just dissolve.
In your stand mixer (or large mixing bowl) mash the sugar, salt and shortening together with a fork. You want it to be well incorporated.
Pour the hot water over the shortening mixture. Then pour the cold water over it. Finally, pour the yeast/water mixture in. Add the flour 1 cup at a time, while mixing. You know you have enough flour when the dough scrapes the sides of the bowl clean. Don't let it be too sticky.
Once the flour is incorporated, let it mix for about 8 minutes. The dough should have a nice elasticity to it. Separate the dough into 6 equal parts and let rest for 5 minutes on a sprayed cookie sheet.
Spread each piece of dough out into a rectangle and spoon about 4 Tbsp of Alfredo Sauce over the pieces, leaving a 1 inch border around the edges, uncovered.
Layer some chicken and cheese over the sauce. Then, roll the sides of the dough up and over the filling. Press the edges under and place seam side down on a sprayed cookie sheet.
Whisk the egg until frothy and then brush it over the top of the dough and grind the seasoning on top.
Cook at 400 degrees for 10 minutes. Turn the oven down to 350 and cook for 5 minutes more. Let the loaf sit for about 5 minutes, then serve!