Yes, Chicken Parm Rolls deliver exactly what you're hoping for: a quick, crumbly pastry enveloping chicken, melty cheese, and a bright, tangy marinara sauce. Baked to a beautiful, crispy golden brown, Chicken Parm Rolls combine the playfulness of an appetizer with the heartiness of a full sandwich, making them perfectly suited for dinnertime. It takes less than an hour to make these savory snack-like centerpieces, so they're as ideal for weeknights as they are for weekends.
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 garnishDirections
In a medium bowl, combine the flour, baking powder, and salt, whisking well.
Add the yogurt to the flour mixture and mix until well-combined, resembling small crumbles.
Lightly dust flour on a work surface.
Transfer the dough to the floured work surface.
Knead the dough until smooth, tacky but not sticky. The dough should not stick to your hand by the end of the kneading.
Preheat the oven to 425 degrees F.
Divide the dough into 4 equal balls.
Lightly sprinkle a work surface and the rolling pin with flour.
Roll the dough out into thin rounds, about 7-inches in diameter.
Spread 1 tablespoon of marinara down the center of each dough circle.
Top the center of each dough circle with 1/2 cup chicken, 1 tablespoon of the remaining marinara sauce, and 3 tablespoons cheese.
Fold the right side of the dough over the top of the chicken, followed by the left side.
Brush the top of the rolls with the egg wash.
Sprinkle on the sesame seeds.
Bake until golden, about 20 minutes.
Serve hot!
