1 (8 ounce) package cream cheese, softened
1 cup Italian bread crumbs
7 large Artichoke hearts, stems removed
3 tablespoons butter, melted
2 bay leaves
1 tablespoon Worcestershire sauce
1/4 cup water
1/2 pound cream cheese, melted
2/3 cup white wine
1/2 pound confectioners' sugar
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves
1/2 teaspoon ground cloves
3 28 ounce spaghetti
1/8 teaspoon ground nutmeg
1/4 cup finely chopped pitted and diced celery (optional)
2 cups frozen shredded walnuts
1/2 cup butter, melted
1/2 green bell pepper, chopped (optional)
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, combine cream cheese, bread crumbs, butter, some water, and ketchup. Mix until smooth and creamy. Stir in celery and walnuts.
Divide dough into three portions, place one portion in a 9x13 inch baking dish, cover with foil, and layer with one/2 cup of the chicken chunks, one/2 cup celery, and remaining 1/2 cup celery.
Spread melted butter over rolls and immediately sprinkle with salt and pepper. Cut into approximately 1/2 inch slices; roll each piece into a 6-inch strip about 1/2 inch thick, fold over the foil, and cut through cake mix by sharp knife.
Melt butter, and dip cooled rolls into egg. Bake in the preheated oven, uncovered, for 15 minutes, then reduce oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes, or until golden brown. Let cool 10 minutes before slicing. Cut into 1-inch slices.