Chicken Parmesan Rolls
User Reviews
4.7
Chicken Parmesan Rolls
Description
This recipe uses a dough made from flour, baking powder, salt, and Greek yogurt, producing a tender and pliable base. The dough is rolled into thin circles, then layered with marinara sauce, grilled chicken breast slices, and shredded mozzarella cheese in the center. Folding the dough from both sides encloses the filling, securing the ingredients inside. Before baking at 425°F, the tops are brushed with egg wash and sprinkled with sesame seeds, boosting the rolls' color and texture. The result is a golden, slightly crisp exterior with savory, cheesy chicken Parmesan flavors inside. These handheld rolls can be served warm as a convenient meal or appetizer.
The notes advise that this recipe is not tested with gluten-free flours except for the cup4cup brand, which could work with slightly extended baking time. More flour may be needed for dusting during rolling to prevent sticking.
Ingredients
- 1 cup all-purpose flour plus more for dusting (5 oz, or white whole wheat flour
- 8 ounces chicken breast sliced (abut 2 cups, grilled
- 1 egg large
- 1 1/2 teaspoons baking powder
- 1/2 cup marinara sauce
- sesame seeds
- 1/2 teaspoon kosher salt
- 3/4 cup mozzarella cheese shredded, part-skim
- 1 cup Greek yogurt not regular, drained if there’s any liquid, non-fat, Stonyfield brand
Instructions
- In a medium bowl combine the flour, baking powder and salt and whisk well.
- Divide into 4 equal balls, about 3-3/8 ounces each.
- Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
- Lightly sprinkle a work surface and rolling pin with flour and roll the dough out into thin rounds, 7 inches in diameter.
- 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).
- 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.
- Preheat the oven 425F. Line a sheet pan with a silicone mat.
- 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.
Notes
- Substituting gluten-free flour may require longer baking; cup4cup has worked with an additional 5 minutes.
- Use extra flour for dusting the work surface and rolling pin to handle the dough easily.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 259kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 27.5g | 55% |
| Fat | 4.5g | 7% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 55.5mg | 19% |
| Sodium | 574mg | 24% |
| Fiber | 1.5g | 6% |
| Sugar | 2.5g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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