Alfredo Rolls

from Amanda Pitts

1 cup warm water
2 1/2 cups bread flour (or regular flour if that's all you have)
1 T sugar
1 tsp. salt
1 1/2 teaspoon yeast
1/3 cup warm water
1 T powdered milk
1/2 jar alfredo sauce ( add garlic powder) or 1 packet McCormick alfredo sauce (mix packet with reconstituted butter and milk)
1/2 cup parmesan cheese or powdered cheese
1 12 oz. can chicken

Mix the warm water, sugar and yeast. Let sit for 10 minutes.
Using the Kitchen-Aid with the dough hook, mix in salt and flour. Start at 12 1/2 cups and slowly add the rest until dough is one elastic ball and sides of bowl are clean.
Let rise for 30 minutes.
Punch down and let it sit for 5 minutes.
Mix chichen and alfredo in a small bowl.
Form dough into 6 balls. Flatten each into a circle.
Spoon sauce and chicken mixture onto each circle. Sprinkle with cheese.
Bring edges together to form a seal.
Place seam side down on a greased cookie sheet.
Mix the water and powdered milk and brush on top of rolls.
Sprinkle with italian seasoning.
Let sit while oven preheats to 375, then bake for 15 minutes.