Chicken Parmesan Rolls
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These delicious chicken parmesan rolls have all of the flavors of chicken parmesan, in a delicious fluffy bread roll. They are fantastic!
Okay, I know you may be skeptical, but hear me out… savory cinnamon rolls! (Except with no cinnamon, because they’re savory instead of sweet.) I’ve made quite a variety of different flavors of sweet rolls (classic cinnamon rolls, blueberry sweet rolls, peach streusel cinnamon rolls, etc) on the blog, but it’s high time I made a savory version. These chicken parmesan rolls are totally delicious, easy to make, and full of flavor. They’re a fun and family-friendly twist on a classic dish!
My family always loves it when I make pizza rolls, and these chicken parmesan rolls are a similar concept, and just as delicious! I used store-bought marinara sauce (Rao’s is my favorite) and rotisserie chicken to keep things easy and quick. Feel free to use any chopped cooked chicken you have on hand, or you can make your own marinara sauce with this recipe. For the cheese, mozzarella is always a classic, but sometimes I do a mix of muenster, provolone, and mozzarella, and it’s fantastic. The recipe itself is pretty flexible, so you can easily adjust it based on your own taste and what you have on hand in the house. You could easily mix in chopped cooked peppers or mushrooms, or even use barbecue sauce and cheddar cheese instead of the marinara and mozzarella.
These rolls are just as delicious the next day, which makes them perfect for school or office lunches. The recipe makes twelve big rolls, so they’re great for meal prepping. These chicken parmesan rolls are a new favorite at my house!
Chicken Parmesan Rolls
Print Recipe
Ingredients
for the rolls:
- 1 cup milk
- 1/4 cup butter cut into pieces
- 1 tablespoon instant yeast
- 1/4 cup warm water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 large egg
- 3 – 3 1/2 cups flour
for the filling:
- 1 cup marinara sauce like Rao's
- 2 cups chopped cooked chicken
- 2 1/2 cups shredded mozzarella cheese divided
for topping:
- 2 tablespoons butter melted
- 1/2 teaspoon garlic salt
Instructions
- Add the milk and butter to a microwave safe bowl or measuring cup and heat until the butter is melted, about 1-2 minutes. Pour the milk and butter into a large bowl or the bowl of a stand mixer. Add the yeast, warm water, and sugar, and stir to combine. Let rest five minutes. Add the salt, egg, and 1 1/2 cups of flour, and mix to combine. Add additional flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch when tapped lightly. Knead five minutes. Place the dough in a greased bowl, cover, and let rise for 30 minutes.
- After the dough has risen, gently punch the dough down and roll it out into a large rectangle about 3/4 inch thick. Mix the marinara sauce with the cooked chicken. Spread the chicken evenly over the rectangle, leaving one inch free of sauce on the long edge. Sprinkle 2 cups of the mozzarella cheese over the top. Roll the dough up, starting from the long side, into a cylinder. Cut the cylinder into twelve equal pieces and place them in a greased 9 x 13 pan. Cover and let rest for 30 minutes.
- Toward the end of the resting time, preheat the oven to 350. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top of the rolls. Bake the rolls for 35-40 minutes, or until cooked through. Remove from oven and brush with the melted butter, then sprinkle with the garlic salt. Serve warm.
