Chicken Parmesan Rolls
These Chicken Parmesan Rolls, often referred to as chicken rolls, are encased in a simple homemade pizza dough and filled with zesty marinara sauce and gooey mozzarella cheese—absolutely delicious!
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Ingredients
- 1 cup all purpose or white whole wheat flour
- 8 ounces grilled chicken breast
- 1/2 cup marinara sauce
- 3/4 cup shredded part-skim mozzarella cheese
- 1 large egg
- sesame seeds
- 1 cup Stonyfield non-fat Greek yogurt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
Instructions
- 1
In a medium-sized mixing bowl, blend together the flour, baking powder, and salt, whisking thoroughly to ensure an even mixture.
- 2
Incorporate the yogurt into the dry ingredients, using a fork or spatula to combine until the mixture resembles small crumbles.
- 3
Lightly flour a clean work surface and transfer the dough from the bowl. Knead the dough gently for a few moments until it reaches a smooth consistency, free of lumps. The dough should feel tacky but not overly sticky, requiring about 20 kneading motions (it should not leave residue on your hands when you pull away).
- 4
Set your oven to preheat at 425°F. Prepare a baking sheet by lining it with a silicone mat.
- 5
Portion the dough into 4 equal pieces, each weighing approximately 3-3/8 ounces.
- 6
Dust your work surface and rolling pin lightly with flour, then roll each piece of dough into thin circles, each measuring about 7 inches in diameter.
- 7
On each dough circle, spread a tablespoon of marinara sauce down the center in a strip, followed by 1/2 cup of chicken (2 oz), an additional tablespoon of marinara, and sprinkle with 3 tablespoons of cheese.
- 8
Fold the right edge of the dough over the chicken filling, then repeat the process with the left edge, sealing the filling inside.
- 9
Brush the top of each roll with an egg wash and finish with a sprinkle of sesame seeds.
- 10
Bake in the oven until they turn golden brown, approximately 20 minutes. Serve while hot.
Nutrition Information
Notes & Tips
- Note: I have not tested these with gluten-free flour, but I have successfully made the bagels with cup4cup, so I am sure it will work. You may have to add 5 more minutes to the baking time.