Chicken Parm Rolls

Contributed By: Terry Borden

Ingredients:

For the dough:
1 cup all-purpose or white whole wheat flour, plus more for dusting
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup Greek yogurt, drained if there is any liquid
For the filling:
1/2 cup marinara sauce
2 cups chicken breast, grilled and sliced
3/4 cup mozzarella cheese, shredded
For the egg wash:
1 large egg, beaten
sesame seeds, optional, for garnish

Method:

1. In a medium bowl, combine the flour, baking powder, and salt, whisking well.
2. Add the yogurt to the flour mixture and mix until well-combined, resembling small crumbles.
3. Lightly dust flour on a work surface.
4. Transfer the dough to the floured work surface.
5. Knead the dough until smooth, tacky but not sticky. The dough should not stick to your hand by the end of the kneading.
6. Preheat the oven to 425 degrees F.
7. Divide the dough into 4 equal balls.
8. Lightly sprinkle a work surface and the rolling pin with flour.
9. Roll the dough out into thin rounds, about 7-inches in diameter.
10. Spread 1 tablespoon of marinara down the center of each dough circle.
11. Top the center of each dough circle with 1/2 cup chicken, 1 tablespoon of the remaining marinara sauce, and 3 tablespoons cheese.
12. Fold the right side of the dough over the top of the chicken, followed by the left side.
13. Brush the top of the rolls with the egg wash.
14. Sprinkle on the sesame seeds.
15. Bake until golden, about 20 minutes.
16. Serve hot!

Helpful Hints:

Time: 45 minutes
Yield: 4 servings


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