Chicken Parmesan Rolls
These Chicken Parmesan Rolls are a playful, weeknight-friendly twist on two classic favorites: tender, savory chicken parm and pillowy rolls that pull apart. The concept is simple — a tender dough enriched with Greek yogurt, filled with slices of grilled chicken, a spoonful of bright marinara, and a sprinkle of mozzarella. Brushed with egg and topped with sesame seeds, they bake into golden, hand-held parcels that make dinner feel cozy and just a bit celebratory.
Why you’ll love these rolls
If you like meals that double as both comfort food and easy entertaining, these Chicken Parmesan Rolls fit the bill. They’re portable, sliceable, and great for packing into lunches or serving at a casual gathering. The yogurt-based dough keeps the crumb tender without needing lots of fat, while the grilled chicken and cheese give you all the familiar flavors of chicken parm in a neat, mobile form.
Ingredients
- ▢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
- ▢8 ounces grilled chicken breast, sliced (about 2 cups)
- ▢1/2 cup marinara sauce
- ▢3/4 cups shredded part-skim mozzarella cheese
- ▢1 large egg
- ▢ sesame seeds
Equipment
- Mixing bowl
- Wooden spoon or rubber spatula
- Rolling surface and rolling pin
- Baking sheet or shallow baking dish
- Parchment paper or silicone mat
- Pastry brush
- Sharp knife or bench scraper
Prep notes
Use drained Stonyfield non-fat Greek yogurt so the dough isn’t too wet. If your grilled chicken breasts are large, slice them thinly so each roll gets a good portion of chicken. Measure the flour by weight if you can — 5 ounces will yield a tender but manageable dough. Keep the baking powder fresh for a reliable rise.
Step-by-step instructions
The following instructions are rewritten for clarity and preserve the ingredient amounts exactly as listed.
- Preheat and prepare pan: Preheat your oven to 375°F (190°C). Line a baking sheet or shallow baking dish with parchment paper or a silicone mat to prevent sticking and make cleanup easier.
- Mix dry ingredients: In a medium mixing bowl, whisk together 1 cup all purpose or white whole wheat flour (5 oz), 1 1/2 teaspoons baking powder, and 1/2 teaspoon kosher salt until evenly combined. This ensures the leavening is distributed throughout the dough.
- Add the yogurt: Spoon 1 cup Stonyfield non-fat Greek yogurt (drained if there’s liquid) into the dry ingredients. Use a wooden spoon or rubber spatula to mix until a shaggy dough comes together. The dough will be slightly sticky but should hold as a mass.
- Turn out and knead briefly: Lightly flour your work surface with a little of the reserved flour. Turn the dough out onto the floured surface and knead gently for about 30 seconds to 1 minute until smooth. Add only enough additional flour to prevent sticking — you want the dough to stay tender, not dry.
- Roll the dough: Using a rolling pin, roll the dough into a rough rectangle about 1/4-inch thick. The goal is an even thickness so the rolls bake uniformly.
- Assemble the filling: Arrange the filling over the rolled dough. Spread 1/2 cup marinara sauce evenly, leaving a small border around the edges. Distribute 8 ounces grilled chicken breast, sliced (about 2 cups) across the sauce so each piece of dough will include chicken. Sprinkle 3/4 cup shredded part-skim mozzarella cheese evenly over the chicken.
- Roll up: Starting at one long edge, roll the dough tightly into a log, sealing the seam as you go. A firm, even roll helps keep the filling from leaking during baking.
- Slice into portions: Using a sharp knife or bench scraper, slice the log into even rolls. Aim for 8 rolls for standard serving sizes, but you can make a few larger or smaller depending on preference.
- Arrange on the baking sheet: Place the rolls seam-side down on the prepared baking sheet or shallow dish, spacing them so they have room to expand but are close enough to encourage soft sides where they touch.
- Egg wash and sesame seeds: Beat 1 large egg in a small bowl. Lightly brush the tops of each roll with the beaten egg to encourage even browning and a glossy finish. Sprinkle sesame seeds over the egg-washed tops to add a nutty crunch and visual contrast.
- Bake: Bake the rolls in the preheated 375°F (190°C) oven until they are golden brown and the cheese inside is melted, about 18–25 minutes. Oven times vary, so check toward the lower end for doneness and extend if needed. The tops should be an even golden color and the rolls should sound slightly hollow when tapped.
- Rest and serve: Remove the rolls from the oven and let them rest on the pan for 5 minutes. This short rest lets the filling set slightly, making them easier to handle. Serve warm with extra marinara sauce on the side for dipping.
Troubleshooting & tips
- Too sticky? Dust the work surface lightly and knead in small pinches of flour until the dough is manageable, but avoid adding too much flour to keep the rolls tender.
- Want more sauce? Spoon a little extra marinara into the center of each slice after cutting, or brush a thin layer on top before baking. Too much sauce, however, can make the rolls soggy.
- Cheese alternatives: If you prefer a different melting cheese, you can substitute another part-skim melting cheese, keeping the 3/4 cup amount the same.
- Make-ahead: You can assemble the rolls, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the refrigerator.
Serving suggestions
These Chicken Parmesan Rolls are satisfying on their own, but they also pair well with a crisp green salad, roasted vegetables, or a bowl of extra marinara for dunking. For a lighter meal, serve with a simple arugula salad dressed with lemon and olive oil to cut the richness of the cheese.
Storage and reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 8–12 minutes or until warmed through to preserve texture. For single portions, reheat in a toaster oven or air fryer at 350°F for 5–8 minutes for a crisp exterior.
Notes on ingredients
Use drained Stonyfield non-fat Greek yogurt to keep the dough from becoming too wet; regular yogurt often contains more liquid. The recipe calls for 8 ounces grilled chicken breast, sliced — about 2 cups — which gives each roll a satisfying bite of protein without overwhelming the dough. Stick to the specified 1 cup flour (5 oz) measurement for the best texture. The egg wash uses 1 large egg to create a glossy finish and help the sesame seeds adhere.
Variation ideas
- Spicy: Add a pinch of red pepper flakes to the marinara or sprinkle a little chopped pepperoni or spicy sausage alternative among the filling before rolling.
- Herbed: Mix a teaspoon of dried Italian seasoning or a tablespoon of chopped fresh basil into the marinara before spreading it on the dough.
- Extra cheesy: Increase the mozzarella slightly or add a tablespoon of grated Parmesan-style hard cheese into the filling for an intensified cheese flavor while keeping the 3/4 cup mozzarella amount the same.
Final thoughts
These Chicken Parmesan Rolls are a fun, reliable recipe that transforms pantry and fridge staples into something just a bit special. The method is approachable: a quick yogurt-based dough, simple assembly, and a short bake time. The result is golden, cheesy rolls with classic chicken parmesan flavors tucked inside. Make them for a weeknight meal, a casual party, or whenever you want the comforts of chicken parm in an easy-to-eat package.
Happy baking — and enjoy each warm, cheesy roll!
Chicken Parmesan Rolls
Ingredients
Equipment
Method
- Preheat the oven to 425°F (220°C) and line a sheet pan with a silicone mat or parchment paper.
- In a medium mixing bowl, whisk together the flour, baking powder, and kosher salt until evenly combined.
- Add the Greek yogurt to the dry ingredients and mix with a fork or spatula until a crumbly dough forms.
- Turn the dough onto a lightly floured work surface and knead a few times (about 20 turns) until smooth and tacky but not sticky.
- Divide the dough into 4 equal portions (about 3–3/8 ounces each) and shape each into a ball.
- On a lightly floured surface, roll each ball into a 7-inch diameter thin round with a rolling pin.
- Spoon about 1 tablespoon marinara sauce in a strip down the center of each round. Top each with 2 ounces (about 1/2 cup total across rolls) sliced grilled chicken, an additional 1 tablespoon marinara, and 3 tablespoons shredded mozzarella.
- Fold the right side of the dough over the filling, then fold the left side over to enclose the filling and form a roll.
- Beat the large egg and brush it over the tops of the rolls, then sprinkle with sesame seeds.
- Bake on the prepared sheet pan until golden, about 20 minutes. Serve hot.
Notes
- I have not tested these with gluten-free flour but cup4cup has worked for similar dough.
- If using gluten-free flour you may need to add about 5 more minutes to baking time.
