Chicken Parmesan Rolls

Ingredients

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 ½ tsp or 7g

• Salt

  Table

  ½ tsp or 3g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Sesame seeds

  Seeds, whole, dried

  5g

• Marinara

  Lidia's

  ½ cup or 125g

• Greek Yogurt, Nonfat

  Roundy's

  1 container or 150g

• Flour

  All Purpose Unbleached Flour 30% Ultragrain - ConAgra Foods Inc.

  1 cup or 120g

• Chicken

  Sliced, Lean - Kroger

  8 oz or 227g

• Shredded Mozzarella

  Reduced Fat, Natural Low-Moisture Part-Skim - My Essentials

  ¾ cup or 84g

Directions

1. In a medium bowl combine the flour, baking powder and salt and whisk well.
2. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
3. 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).
4. Preheat the oven 425F. Line a sheet pan with a silicone mat.
5. Assemble the rolls:
6. Divide into 4 equal balls, about 3-3/8 ounces each.
7. Lightly sprinkle a work surface and rolling pin with flour and roll the dough out into thin rounds, 7 inches in diameter.
8. 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.
9. Fold the right side of the dough over the top of the chicken then repeat with the left side.
10. Brush the top with egg wash and sprinkle with sesame seeds.
11. Bake until golden, 20 minutes. Serve hot.
12. Recipe by: Gina (source: https://www.skinnytaste.com/chicken-parmesan-rolls/)

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