These protein-packed chicken parmesan rolls (also known as chicken rolls) are wrapped in a simple pizza crust with marinara and mozzarella cheese.
chicken parmesan roll
Here on Long Island, you can find chicken rolls or chicken palm rolls in just about every pizzeria — chicken Parmesan cheese wrapped in pizza dough. They’re usually made with breaded fried chicken cutlets, so they’re never light, and for healthier options, substitute grilled organic chicken breast and homemade yogurt for his pizza dough. Did. These rolls were AMAZING. Even my husband, who always orders these, agreed. If you like this, try my Pizza Sausage Roll.
teamed up with Stoneyfield Organic Make this recipe.I always keep some containers Stonyfield Organic Plain Greek Yogurt For making bagels, pizza dough, etc. Their yogurt is super thick, perfect for my pizza dough and I love adding extra protein. exceeded my expectations.
These delicious chicken roll-ups are super easy to make and a hit with kids and adults alike. Serve with marinara sauce for dipping and serve for lunch or dinner. They’re loaded with protein that keeps you full longer. Pair them with a mixed green salad to complete your meal.
Note: I haven’t tested these with gluten-free flour, but I’ve had success making bagels with cup4cup, so I’m confident they’ll work.
Storage method
Leftovers will last 3-4 days in the refrigerator. These rolls are also great to freeze after baking and take out later for a quick meal. To bake, thaw the night before and reheat in the oven for about 5 minutes until warm. You can also bake frozen and cook longer.
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yield: Four serving
Serving size: 1 roll
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Combine the flour, baking powder and salt in a medium bowl and mix well.
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Add the yogurt and mix well with a fork or spatula until it looks like little crumbles.
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Lightly dust a work surface with flour, remove the dough from the bowl, and knead the dough several times until smooth without lumps. The dough will be sticky, but turn about 20 times (so you don’t have dough on your hands when you pull it off).
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Preheat oven to 425F. Place a silicone mat on the seat pan.
Assemble the roll.
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Divide into 4 equal balls of about 3-3/8 oz each.
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Lightly dust a work surface and rolling pin with flour and roll out the dough into a thin round 7 inches in diameter.
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Spread 1 tbsp marinara in center of circle and top with 1/2 cup (2 oz) chicken, 1 tbsp marinara sauce, and 3 tbsp cheese.
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Fold the right side of the dough over the chicken and do the same for the left side.
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Brush the top with egg wash and sprinkle with sesame seeds.
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Bake 20 minutes until golden brown. while it’s hot.
Last step:
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Note: I haven’t tested these with gluten-free flour, but I’ve had success making bagels with cup4cup, so I’m sure they’ll work.
Serving: 1 roll, calorie: 259 kcal, carbohydrates: 28 g, protein: 27.5 g, obesity: 4.5 g, saturated fat: 1.5 g, cholesterol: 55.5 mg, sodium: 574 mg, fiber: 1.5 g, sugar: 2.5 g
Disclosure: This post is stony fieldThank you for supporting the brand that makes Skinnytaste possible. All thoughts are mine.
