Chicken Parmesan Rolls

PREP TIME:25 mins

COOK TIME:20 mins

TOTAL TIME:45 mins

YIELD: 4 servings

Ingredients

For the dough:

1 cup all purpose or white whole wheat flour (plus more for dusting (5 oz) )

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup Stonyfield non-fat Greek yogurt (not regular, drained if there’s any liquid)

For the filling:

8 ounces 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.

Notes

Note: I have not tested these with gluten-free flour, but I have successfully made the bagels with cup4cup, so I am sure it will work. You may have to add 5 more minutes to the baking time.