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cheesy chicken parmesan pizza rolls

There’s this awesome little restaurant a few miles away from us called Moochie’s, and I am crazy about it. They have the best warm subs I’ve ever had! My very favorite is the chicken parmesan sub. Geoff and I usually share a footlong sub, with their awesome fries and Diet Coke on the side, and it is pretty much my favorite lunch ever. I think I could eat a chicken parmesan sub for lunch every day indefinitely, but Geoff would prefer a little more variety than that. 🙂

The other day, I was craving that awesome Moochie’s taste while I was thinking about what to make for dinner, and the idea for these awesome chicken parmesan pizza rolls was born. I had seen some pizza rolls similar to this on Pinterest a while back, but they used refrigerated pizza dough, and I was excited to try my very favorite pizza crust recipe instead. The result was amazingly delicious!

They really are so easy and quick to make, and you could easily swap in any ingredients that you like. My kids loved them, and Geoff and I thought they were really tasty too. Try them tonight!

Cheesy Chicken Parmesan Pizza Rolls
inspired by Our Thrifty Ideas

3/4 cups warm water
1 tablespoon sugar
1/2 tablespoon yeast
1 3/4 cups flour
1/2 teaspoon salt
3/4 – 1 cup marinara sauce
1 cup cooked shredded chicken
2 cups shredded mozzarella cheese, divided
1/4 cup parmesan cheese, divided

Preheat oven to 400. Spray a muffin tin lightly with cooking spray. In the bowl of a stand mixer, or a large mixing bowl, combine warm water, sugar and yeast, and let sit for five minutes, until the yeast is bubbly. Add the flour and salt, and mix until a smooth dough forms. Let rise for 10 minutes. Roll the dough out into a large rectangle. Spread with marinara sauce, then top with shredded chicken, 1/2 cups mozzarella cheese, and 2 tablespoons parmesan cheese. Roll up the dough rectangle carefully, making sure not to push the toppings out. Cut the rolled dough into twelve equal-sized pieces, and place each (pinwheel-side up) in a well of the muffin tin. Sprinkle with remaining mozzarella and parmesan cheeses. Bake 20-25 minutes, or until lightly browned on top.

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