12 Rhodes Texas™ or 18 Rhodes Dinner Rolls thawed, but still cold
1/4 cup butter or margarine, melted
Roll each Texas roll or 2 dinner rolls combined into a 6 inch rope. Place on a large sprayed baking sheet. Brush each one liberally with butter. Sprinkle lightly with Parmesan cheese and garlic salt. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 350º F 15-20 minutes.
1/2 cup mayonnaise
1 tablespoon lemon juice
2 cups cooked & diced chicken
1 cup crushed pineapple, well-drained
1 cup green grapes
1/2 cup chopped celery
1/4 teaspoon tarragon
salt & pepper
Combine mayonnaise and lemon juice. In a separate bowl, mix remaining ingredients, except cashews and lettuce. Pour mayonnaise mixture over chicken mixture and fold together. Salt and Pepper to taste. Allow to chill in refrigerator 1-2 hours. Just before serving, add cashews. Slice breadsticks and fill with lettuce and chicken salad.
Recipe by: Heidi VanValkenberg Rhodes Bake ‘n Serve