In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of instant yeast, 1 teaspoon of sugar, and 1 teaspoon of salt.

The dry ingredients should be mixed with 1 cup of warm water and 2 tablespoons of olive oil. Mix until a soft dough forms.

For about 5 minutes, knead the dough on a floured surface until it is smooth and springy.

Keep it covered and put it somewhere warm until it doubles in size, which should take about 1 hour.

In a skillet, sauté diced red bell pepper and chopped green onions until soft.

In a mixing bowl, combine the sautéed vegetables with 1 cup shredded chicken, 1 cup shredded cheddar cheese, 1/2 cup cream cheese, 2 teaspoons of Cajun seasoning, and 1 teaspoon of garlic powder.

Warm the oven up to 190°C (375°F) and put parchment paper on a baking sheet.

Punch down the dough and roll it out on a floured surface into a large rectangle.

Leave a small border around the edges of the dough and spread the filling out evenly over it.

Starting at the long side, roll the dough up tightly. Cut into 12 even pieces.

Place the rolls on the prepared baking sheet, cover, and let them rise for about 30 minutes.

A little olive oil should be put on top of the rolls.

For 15 to 18 minutes, or until golden brown, bake in an oven that has already been heated.