Chicken Parmesan Rolls
These Chicken Parmesan Rolls (also know as chicken rolls) are wrapped in my easy pizza dough with marinara and mozzarella cheese, so good!
Servings:
4
yield(s)
Prep Time:
25
mins
Cook Time:
20
mins
Total Time:
45
mins
Ingredients
For the dough
-
1
cup
all purpose or white whole wheat flour, plus more for dusting (5 oz)
-
1 1/2
tsp
baking powder
-
1/2
tsp
kosher salt
-
1
cup
Stonyfield non-fat Greek yogurt, not regular, drained if there’s any liquid
For the filling
-
8
oz
organic grilled chicken breast, sliced (abut 2 cups)
-
1/2
cup
marinara sauce
-
3/4
cup
shredded part-skim mozzarella cheese
For the egg wash
-
1
large egg
-
sesame seeds
Instructions
-
In a medium bowl combine the flour, baking powder and salt and whisk well.
-
Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
-
Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until smooth, not lumps. The dough will be tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
-
Preheat the oven 425F. Line a sheet pan with a silicone mat.
Assemble the rolls
-
Divide into 4 equal balls, about 3-3/8 ounces each.
-
Lightly sprinkle a work surface and rolling pin with flour and roll the dough out into thin rounds, 7 inches in diameter.
-
Spread 1 tablespoon of marinara down the center of the circle in a strip, top with 1/2 cup of the chicken (2 oz) 1 tablespoon more marinara sauce and 3 tablespoons of cheese.
-
Fold the right side of the dough over the top of the chicken then repeat with the left side.
-
Brush the top with egg wash and sprinkle with sesame seeds.
-
Bake until golden, 20 minutes. Serve hot.