Chicken Parmesan Rolls

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These protein packed Chicken Parmesan Rolls (also know as chicken rolls) are wrapped in my easy pizza dough with marinara and mozzarella cheese, so good!

Chicken Parmesan Rolls
Chicken Parmesan Rolls

Here on Long Island, you can find Chicken Rolls or Chicken Parm Rolls in just about any pizzeria. It’s basically chicken Parmesan wrapped in pizza dough. They’re usually made with breaded fried chicken cutlets, which makes them anything but light. To make it healthier I used grilled organic chicken breast and my homemade yogurt pizza dough instead. These rolls turned out amazing – even my husband, who orders these all the time, agreed. If you like this you may want to try my Pizza Sausage Rolls.

Chicken Parm Rolls

I teamed up with Stonyfield Organic to create this recipe. I always keep a few containers of Stonyfield Organic Plain Greek Yogurt to make bagels, pizza dough, etc. Their yogurt is super thick which works perfect in my pizza dough and I love adding the extra protein. I’ve been dying to test out these chicken rolls, a childhood favorite of mine and they exceeded my expectations.

These tasty, chicken roll-ups are so easy to make, a hit with the kids or adults. Serve them for lunch or dinner with marinara sauce on the side for dipping. They are loaded with protein which keeps you full longer, just pair them with a mixed green salad to complete the meal.

I recently participated in Stonyfield’s Virtual Farm Tour event where I demoed my bagel ball recipe. What I love about working with Stonyfield is the importance they put on supporting small family farms. I personally got to experience a real farm tour with them in Vermont visiting several organic dairy farms which was such a great experience.

Stonyfield is currently running a Skinnytaste Giveaway on their website 11/9 – 11/22! Click here for a chance to win a cooking prize pack filled with goodies from Skinnytaste and Stonyfield Organic! The winner will get:

  • one (1) Stonyfield Apron
  • one (1) Cookbook: Skinnytaste One and Done
  • one (1) Cookbook: Skinnytaste Meal Prep
  • one (1) month of Stonyfield Yogurt Quarts (32oz) (5 Quarts)
  • one (1) Le Creuset 3.5 Quart Dutch Oven
  • one (1) Insta Pot Duo Evo Plus Pressure Cooker, 6 QT

stonyfield skinnytaste giveaway

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 five more minutes to the baking time.

How To Store

Leftovers will hold in the refrigerator for 3 to 4 days. These rolls would also be excellent to freeze after baking and pull out later for a quick meal. To bake, thaw the night before and reheat in the oven for about five minutes until warm. You can also bake them from frozen and just cook them longer.

pizza doughChicken Parmesan Rolls uncooked.Chicken RollsChicken Parmesan Rolls

More Chicken Parmesan Recipes You’ll Love:

Chicken Parmesan Rolls
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4.84 from 78 votes
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Chicken Parmesan Rolls

5
8
5
SP
259 Cals 27.5 Protein 28 Carbs 4.5 Fats
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Yield: 4 servings
COURSE: Dinner, Lunch, Meal Prep, School Lunch, Snack
CUISINE: Italian
These Chicken Parmesan Rolls (also know as chicken rolls) are wrapped in my easy pizza dough with marinara and mozzarella cheese, so good!

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.
    dough
  • 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.
    Chicken Rolls
  • 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.

Nutrition

Serving: 1roll, Calories: 259kcal, Carbohydrates: 28g, Protein: 27.5g, Fat: 4.5g, Saturated Fat: 1.5g, Cholesterol: 55.5mg, Sodium: 574mg, Fiber: 1.5g, Sugar: 2.5g
Blue Smart Points: 5
Green Smart Points: 8
Purple Smart Points: 5
Keywords: chicken parm roll, chicken parmesan roll, chicken roll, pizzeria chicken roll

Disclosure: This post is sponsored by Stonyfield. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.

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163 comments

  1. Why are they called Chicken PARMESAN Roll? No parmesan in the recipe! LOL
    Delicious!!

  2. My husband and son give these 5 stars!

  3. I just made these with my two grandsons, ages almost 5 and 2 1/2. I used Gluten free flour and they were super sticky. I finished making myself, as it was everywhere, and I convinced them I would finish. They were a hit. They said it tasted like pizza. I’ll make again by myself next time to see if they come out more manageable.

  4. Fabulous! Loved these! I added some fresh basil leaves inside and sprinkle Parmesan on top. I will absolutely make these again – maybe even tomorrow!

  5. Will use leftover SkinnyTaste aire fryer chicken milanese to make these!

  6. Made these last night and they were delicious! Will definitely make them again!

  7. Delicious. I closed mine up like a panzerotti, and had extra marinara on the side for dipping, and it was wonderful. Reheated extra for lunch today, and it was just as good! Excited to try other fillings. Adding this to our regular rotation!

  8. Just curious–am I missing something–I don’t see Parmesan in the ingredients?

  9. These were delicious,!
    My son said they were fantastic!,

  10. Hi! Can you make the dough a day before cooking? 

  11. OMG! This was SO good. I’ve texted everyone I know to share. I doubled the chicken and added fresh basil, plus topped with everything bagel seasoning. I’m already looking forward to leftovers. I think this is my first recipe review ever, that’s how impressed I am! 

  12. Absolutely delicious!!!!!!!!!!   

  13. We are BIG fans of this recipe. So customizable. Sometimes I add a little pepperoni or prosciutto to it, which my kids love.

    I’m wondering if anyone has tried this with ham & cheese? We had ham this week and I was thinking of using the leftovers for baked ham & cheese rollups.

  14. These were so good! I prepped the dough, including rolling out the dough, & the chicken in the morning. I individually wrapped the rolled out dough in parchment paper & refrigerated until time to make dinner. That way, everything was ready to assemble for dinner. The only change I made was sprinkling with Parmesan instead of sesame seeds. I also closed the bottom of the wrap to make it more like a pocket. My husband could not stop talking about how good they were for days. He also kept on suggesting different types fillings we could use in the dough. He’s so funny 🤣. 

  15. This recipe refers to parmesan in the title but the recipe states mozzarella instead. Am I missing something?

  16. I made this tonight and it was yummy. I just tweaked a little- I cooked my chicken breast in instapot, Italian seasonings, fresh basil and instead or sesame seeds I used garlic powder. Thanks for posting the recipe. Will def make again.

  17. Amazing! My whole family loves these and they have no idea they are eating a healthy version.

  18. Made a batch of bagels on Sunday and an extra batch of dough to use for these during the week. First time making this dough ahead.  It was a little sticky coming out of the fridge, but lightly dusting both the dough and the mat with flour fixed that. I also grilled chicken ahead of time so these were a snap to put together.  I used DeLallo Fat Free Marinara and Lucerne Part-Skim Mozzarella. I found that 2T of cheese was plenty.  These were were delicious and a quick & easy lunch…better than any Hot Pocket out there.  These baked in the toaster oven on 400 for about 17-18 minutes.   I have lost 119 lbs so far using primarily ST recipes and a consistent exercise program. Thanks Gina for a delicious variation on the bagel dough!

  19. Wow!  These are beyond exceptional!  

    Made a double batch to meal prep for 3 family members. Will be making these again soon. 

  20. Can you do them in the air fryer!

  21. I successfully made this gluten free using King Arthur Flour gf all purpose flour. While the dough tends to break as you fold, I mended those sections by rubbing out the cracks. These were impressive coming out of the oven, looking as if I had put way more work into them. Definitely another keeper recipe from Skinnytaste! I saved some time by using jarred marinara and buying precooked chicken breast strips. So easy and satisfying. While this was marked as a lunch, we had it for dinner. You could easily add a salad or some veggies as a side. One thing to note, given I used gf flour and my previous dough attempts didn’t rise as much as expected, I added about an 1/8 of a teaspoon more baking powder. Whether that helped, I don’t know, but for gf, these came out beautifully. Gina, you are part of our every day, as I’ve been meal planning with Skinnytaste for well over a year. Thank you!

  22. Hi Gina
    The link you posted for your pizza dough (for your Chicken Parmesan Rolls recipe) links to your Bagel recipe. Is this a mistake or do you use your bagel recipe for your Parmesan rolls? Please advise
    Thanks
    Susan

    • The dough recipe is the same weather you then roll it out for this recipe, or if you shape them into bagels! I’ve also used it to make a sandwich roll! It’s versatile!

  23. Can we make a bunch of the dough in advance and freeze it?

    I’ve made this several times and it is EXCELLENT!! My husband loves it as well! I just wish I could make the dough in advance for quick dinners!

  24. Just curious what would happen if I used 2% Fage instead of 0%. 2% is really thick, but does the fat content change how the dough will work out?

  25. Husband loved it as he rarely gets anything resembling a pizza or Stromboli, as I just don’t make it or buy those sort of things. These were not hard to do, but would recommend after rolling out disk to place it on the pan that they will be baked on and filling them there. I did some on silplat and some on nonstick foil and the foil did a better job of getting bottoms to brown. I did bake them about 10 minutes more then stated time, to make sure the bottom was browning. Personally I would like them more if I made and used my own grilled chicken–I bought a pouch of pre-grilled and don’t like it as much, except that it is easy. Used nonfat plain Greek Fage yogurt-my go to for any baking. ( can’t find Stoneyfield in our area, actually stores have had short supply of Greek plain nonfat yogurt of late) Fun recipe to try different fillings.

  26. Made these this evening with WW two ingredient dough & they were sooo good!!! We added green bell peppers, onions & mushrooms 😋

  27. Love, love your recipes! These were really good, but I am just wondering why these are called Chicken Parmesan Rolls when they don’t have any parmesan in them?

    Also, it must be incredibly frustrating to receive reviews where people substitute everything in them and then either they were terrible or great! One reviewer used VANILLA yogurt in these–gack!!

    • I think she meant Chicken Parmigiana. Or she left out the parm because there is plenty of cheese already. I’m sure you can just add it if it bugs you.

  28. We made these last night for dinner and everyone loved them. The dough is easy (messy, but easy). It is a good way to use leftover sauce from spaghetti night. We usually grill up a bunch of marinated thin sliced chicken (even in NY winters) to eat on various things during the week so we had grilled chicken on hand. This is one recipe we will add to the rotation. only problem was I should have made more!

  29. First off, I’m a huge Skinnytaste/Gina fan! I have celiac disease and eat a gluten free diet so subbed in Gina’s recommendation to use cup4cup flour. I found that to get the dough to not be sticky I added maybe another 1/2 cup of flour. Also, Gina’s recommendation to add 5 more minutes to cook time was spot on. These were delicious and honestly one of the BEST gluten free dough recipes I’ve ever tried. Highly recommend, thank you Gina!

  30. We loved these rolls!  They were so easy to make and so good!!

  31. Excellent recipe. I used Chiobani yogurt and the dough came out fine. Pretty simple, actually.  I made it with Passata sauce (strained tomatoes) and mixed with Italian herbs for flavor.  The dough came out crunchy.  My family made a side mixture of sauce and herbs for dunking.  

    Next time I’ll add a slice or two of turkey pepperoni to add some extra flavor. But the recipe is a keeper!

  32. I’ve made these a few times now and they always turn out perfect! Made a BBQ chicken alternate one night that was also delicious! The only modification I make is to sprinkle parm on top instead of sesame seeds – yum!

  33. I’m making this tonight! I’ll let you know how it is! Is there supposed to be Parmesan in this? Hence the name?

  34. I made these last week but our store does not carry Stonyfield. Instead, I got 2 single serve cups of Chobani plain nonfat greek yogurt. Tastes the same in my opinion and its thick after you drain. My dough stuck together too much even after adding less yogurt and more flour. Eventually, I got them rolled out and put together. They did not look as pretty as the pictures, but man they tasted good. At the time listed in the recipe, they were over cooked so next time I will take a few mins off the cooking time. Gonna make these again, but next time with turkey pepperoni, marinara and cheese!

  35. Is the chicken supposed to be cooked before baking?

  36. The dough was just difficult for me. I ended up getting it to work but probably won’t make again. 

  37. OMG! There were SO GOOD!! THe dough is chewy and sour doughy! Mmmm…. perfect thanks!!

  38. So good! Followed the recipe exactly (with your marinara recipe).

  39. I thought these were pretty good actually. One was more the enough for me and my children and husband loved them. I tripled the recipe and made 12 for my large family. Nothing was left! I used Fage 0% Greek Yougurt and they turned out great. Dough was workable. Rolled out easily. Great dinner for 260 cals. 

  40. All I got was sticky dough and I followed the recipe exact. Unless I forgot a step or went wrong somewhere, the dough was really hard to deal with. I went ahead and made them anyways, we will see how they turn out.

    • The problem is the brand of yogurt you used, if its not thick Greek yogurt like Stonyfield, the dough will be sticky. Some brands are not thick enough.

      • Just wondering…is finished product supposed to be crunchy dough or crisp outer layer, chewier inside?
        I’ve read some places that it is supposed to be crispy crunchy but your pictures look like the roll is softer.

  41. I followed the recipe exactly, but the dough was sticky and unusable.  Ended up using puff pastry. The only difference was in the brand of the non-fat plain Greek yogurt. I used Zoi.  Could that have been the problem?

  42. These were OK but my family didn’t love the dough, they thought it was a little rubbery although I thought it was good. But the idea is fun! I did a few chicken parm per your recipe but then made a few different kinds with other things I had on hand (fajita steak & peppers, pepperoni, ham & cheese).

  43. Made these tonight they were perfect a hit with the whole family I will be making these again !!! 

  44. This recipe is great. Made tonight with one small tweak. I added 1/2 teaspoon of fast acting yeast to the dough and kneaded it for a bit longer. Left to rest while I assemble the filling. More of a pizza dough/calzone. Turned out fabulous! Thanks,Gina for you inventive recipes!

  45. Made these yesterday and my son requested them again today! They were delicious and easy to make!
    Have you tried a Buffalo chicken version? 

    • Yup!! 🙂 https://www.skinnytaste.com/buffalo-chicken-egg-rolls/

      • Turned out perfect! I sautéed some mushrooms, peppers, spinach and topped with everything but the bagle seasoning. Already planning to make again with different fillings.

  46. These little gems were delicious! My oven may run hot since they were dark brown at 20 minutes. I should’ve checked them a few minutes earlier…next time! Thanks for this winner! 

  47. This looked really delicious but I didn’t have chicken. I didn’t have kosher salt, or Greek yogurt for that matter either.  But I was bound and determined to make it, or something similar, for dinner. 

    So…
    to make the dough I used seasoned salt. For the yogurt I used vanilla yogurt that I had on hand. I mixed the dry ingredients first. Then I added 1/2 cup of yogurt. Stirred. Then kept adding a bit of yogurt at a time until I had a dough that stuck together. 

    For the filling…
    I used salmon that we had just smoked instead of chicken. 
    I layered barbecue sauce, then the salmon, a sprinkle of grated Parmesan cheese, grated lemon zest and a bit more sauce.  

    For the top, I brushed it with butter. Then I sprinkled more salt and lemon zest on top and cooked until brown. 

    Annnd… since I didn’t have parchment paper or a silicone mat (sigh) I greased the cooking pan with butter. 

    All in all it turned out perfect!  Yup. Perfect.

    Thank you so much for the inspiration!

  48. If you don’t feel like making the dough, what is a good premade substitute?

  49. I followed the recipe and instructions to the letter. Got nothing but completely sticky and unusable dough. I threw it out. Not sure where I went wrong seeing all the other raving reviews.

  50. These were terrible. The bread was doughy and flavorless. The edges of the bread were hard and crunchy, not crispy.  The dough was also hard to work with, it kept falling apart. Will not be making this again😔

    • This is the bagel dough, like that recipe it NEEDS to be a thick Greek yogurt like Stonyfield. Other brands are not as thick and will make the dough a sticky mess.

  51. I made these tonight.  They were not as pretty as yours, but they were still so good!  Even my son, who is not a fan of my cooking normally, said it was delicious and please make again.  

    • Kerry, thanks for the LOL. My daughter is also not a “fan of my cooking normally” so I guess I can give these a try! 🙂

  52. Think Chobani Nonfat Greek Yogurt would work instead of Stonyfield? I don’t have Stonyfield at home! Thanks! Can’t wait to try this recipe!!

  53. I attempted to make these today and I had to throw all the dough away. It was incredibly sticky and impossible to roll out. Tips?

    • This is the bagel dough, like that recipe it NEEDS to be a thick Greek yogurt like Stonyfield. Other brands are not as thick and will make the dough a sticky mess.

  54. I made this and it was amazing….my entire family loved it and my kids hadn’t wanted to even try it at first. The dough is amazing. 

  55. This has become my 5 year olds specialty when he wants to make dinner for the family. So yummy and easy (with a little help from me). 

  56. Has anyone used these as a freezer meal.  I doubled the batch last time and froze 1/2.  Just wondering how long to cook and if I should expect they will turn out ok or have a back up plan. 

    • This is what I’m wondering too!

      These were a hit tonight! Thanks for the easy recipe!

    • My question also! I’ve been making a double batch, fully cooking, and just warming up in the microwave next day. They turn out ok as long as you don’t microwave for too long- then They get too hard. They are not as good as freshly made and I’m wondering if there is a better way.

  57. Delicious!  Fun to make as well!

  58. What can I use if I do not have a silicone mat?

  59. These were a hit with my kids and hubby! I truly loved the easy make of the dough. Thank you. I just purchased your meal plan cookbook and I am studying so I can try to meal prep better.

  60. Yet another flawless recipe!!!! I made this tonight and loved how quick and easy it is. It tastes like the real deal and is so satisfying. I made the dough using half brown rice flour and half almond flour instead of all purpose flour and it was so delicious! I will be making this often!

  61. This recipe looks great but my attempt was terrible. The dough was so sticky. I tried to repeat and can’t figure out why it doesn’t come together. Seems like others had better luck. They look delicious. 

    • This is the bagel dough, like that recipe it NEEDS to be a thick Greek yogurt like Stonyfield. Other brands are not as thick and will make the dough a sticky mess.

  62. So excited to make these this week. Any recs on using the air fryer for these?

    • I used my Instant Vortex cause my kitchen is currently being renovated. It took about 13 minutes to bake. I did bake at 375. I didn’t try my regular air fryer yet. I think it will work though.

    • Air fryer 100% works. In the skinnytaste cookbook she has calzone recipes with this same dough that she cooks in the air fryer. I like mine a little more on the crispy side so I did mine in the air fryer at 360 for 10 minutes, flipped them over and did 10 minutes more.

  63. I just wanted to post to say that I made these gluten free with Bob’s Redmill 1 to 1 flour and they came out GREAT! I used shredded chicken I had on hand and sprinkled the top with garlic salt instead but everything else the same! So good so easy! Love these!

    • Used gluten free flour also – great flavor but the dough was dry and hard to work with – used a very think yogurt.  Maybe not enough?

  64. I couldn’t believe how quickly the dough came together for these. I also used rotisserie chicken so this meal came together in a jiffy. And it was tasty to boot. This is definitely going in my regular rotation.

  65. These are really, really good! I made them once exactly as the recipe was written. The second time I made them I added in a slice of prosciutto. My grandson, who is a VERY picky eater, said, “Grandma, this is so, so good!”

  66. Hi, I’m trying to figure out where the parmesan fits in? I don’t see it in the ingredient list. Maybe I’m overlooking it somehow… I am planning on making these tonight since they look sooooooo good!

    • Chicken Parmesan is the name of a dish with breaded chicken, marinara sauce, and mozzarella melted on top. The parmesan cheese is usually grated and mixed with the bread crumbs to coat the chicken. This recipe doesn’t have any breading so it doesn’t have any of the parmesan cheese added. Kind of confusing for sure, but it’s Chicken Parm-style but with no Parm. ☺️

  67. These are on the menu for tonight. Do you think I could save time with rotisserie chicken or will that mess it up somehow?

    Thank you!!

      • These were delicious and so easy to make! I also used rotisserie chicken on hand. My dough ripped a bit when folding and didn’t look as pretty, but tasted great!!!! Will definitely add to rotation. 

      • I found the dough to be REALLY difficult to work with. Mine remained pretty sticky & then fell apart when I was trying to wrap the rolls.  What did I do wrong?  I really want to like these. Did I roll them too thin? 

      • This is the bagel dough, like that recipe it NEEDS to be a thick Greek yogurt like Stonyfield. Other brands are not as thick and will make the dough a sticky mess.

  68. Loved making these last night while watching football. We loved them. Next time will get fresh basil to put in them and kick it up a notch. I also love the BBQ sauce idea from another post.

  69. I made this for my family.  My youngest is a picky eater. Made hers minus the sesame seeds. I will definitely be making this again.  

  70. My first review here, although I have made quite a few recipes. This recipe was quite good. I did use a high quality marinara, but I was surprised how tasty they were. The dough was a little sticky and hard to manage, but they tasted great. I did use some of my Penzey’s spices to jazz it up a little (Pasta Sprinkle and some red pepper flakes.) Also, I might suggest using provolone cheese to give it a little more flavor. But overall, yummy.

  71. Delicious! My dough was still sticky and hard to roll out- what did I do wrong? I floured the surface and the pin. Ty!

    • I had this issue, too! I had to add way more flour than it called for to be able to work with it. Managed to get mine to work and it was very tasty! But I easily doubled what was called for before I could manage it.

    • Whenever making Skinny Taste dough, I always cut back on the greek yogurt and just add it in until you get the right consistency.

      • Came out great!  I used wheat flour. The dough was certainly a bit difficult to manage, but as long as I kept everything it touched covered with flour, I was able to manipulate it without sticking.  Thanks for the great recipes! 

    • You have to drain the liquid off the yogurt.  I put the yogurt in a coffee filter in a funnel.  I leave it for about 30 minutes before mixing the dough.  Sometimes I have to add some of the liquid back in but I would rather do that than  add extra flour. Try it! It works!

    • Awesome! My husband and my kids all went nuts over this. That’s a big win! 

  72. Loved these! We make the bagels all the time (same dough), so I had a feeling these would be a hit. I just cooked the chicken with a little olive oil, italian seasoning, and garlic salt in a pan until golden on each side, and then sliced. I didn’t have white sesame seeds, so I topped them with the egg wash, italian seasoning, garlic salt, and grated parmesan, which we loved. 1 was the perfect filling meal, will definitely make them again!

  73. Would almond flour work for this?

    • I would be hesitant to try that – I think a gluten free AP (such as King Arthur’s Measure for Measure) would work much better.

  74. Do you cook the chicken before putting it in the roll?

  75. Yum! I made one batch per the recipe and one batch with barbecue sauce instead of pizza sauce. Both versions were easy and delicious 😋 

  76. Hello! I love your recipes and this is my first comment/question ever! Would whole milk yogurt work for the dough (it’s all I have in the frig and am hoping to make these tonight) or should I stick with a basic pizza dough recipe? Thanks for any suggestions!

    • yes as long as it’s thick greek. Some brands are not thick enough.

      • Wowowowow! Just made these. I used tomato purée instead of marinara because it’s what I had and it helped reduce the points (just added some basil & oregano). I cooked my chicken in a pan while making the dough and used whole wheat flour. Also doubled the dough and made a batch of bagels while I was at it. The recipe was so easy and quick. Happy to enjoy these over the next couple of days!

  77. I saw this the day you posted it and knew it was on the menu for this week. I modified the recipe to be a chicken bacon alfredo roll and it was absolutely incredible! The alfredo sauce added one point to make it 6 on blue but so totally worth it. I’ve been following you since 2009 and you never disappoint. Thank you!

  78. Thank you so much for sharing this! This is one of my favorite foods, and I’ve missed it while not being able to travel home to Long Island this year. Super excited to make this!

  79. Made these last night, and while they weren’t as pretty as yours, they were absolutely scrumptious! We had them with a cup of minestrone, and it was a delicious meal for a cool fall evening. My husband loves to get ratatouille calzones from a local restaurant here, and suggested that next time I make ratatouille, to try it in these rolls with the cheese. Definitely going to have to try that.

  80. I ended up having to cook these a bit more to get them golden—more like 26-27 minutes, but totes worth it! Served with side of same marinara that I used inside (I use Giada’s recipe minus the crazy amount of evoo).

  81. Very yummy! My first one I rolled to thin and that turned into a big mess. Make sure to roll them out only to 7 inches. Much more successful that way!

  82. My dough was so sticky! I kept adding more flour but couldn’t get it right! Any suggestions?

  83. It was tasty! I added some garlic powder to the dough for extra flavor. It was good. 

  84. Made this tonight for the first time. This will be a staple in our house from now on! Thank you for this recipe.

  85. Made these tonight – modified the filling a little but they are a HUGE hit!! Took a little longer than I would do after work though. Have you tested freezing the dough?

  86. It is so good

  87. This popped up in my Facebook feed and I decided to make them for lunch. They’re great! Super easy and tasty. I added some fresh herbs to jazz it up. 

  88. Absolutely will make again!!! Delicious!

  89. Has anyone tried to make this in an airfryer?

  90. I’m confused on why they are called Chicken Parmesan rolls 

  91. Hello – I’m confused. The pizza dough link goes to a Bagel Recipe page. Is pizza dough and bagel dough the same? I’d like to try these!

  92. Made this for dinner with a spinach salad last night. Absolutely delicious! The only problem is no leftovers ☹️. Thanks for another amazing recipe that keeps the whole family happy!

  93. Can I assemble these in the morning, keep in fridge, and bake in the evening?

  94. I’m making these this week…..I had to double check (and smile) as I realized that there is no parmesan in these chicken parmesan rolls. They sound good regardless, looking forward to making them. 🙂

  95. This sounds great! Can I assemble these earlier in the day and refrigerate until dinner time? Thanks!

  96. Made these tonight and they were INCREDIBLE!! I made them for my brother’s family and he said it was his favorite thing that I’ve made this year! Definitely will make these again. I might try different fillings too, that bagel dough is so delicious and so versatile. Thanks Gina! 

  97. Can you do gf flour

  98. I made this tonight and it was super simple and quick! And delicious!!! I did use the pre-made pizza dough from the store. Thank you Gina for this twist on a classic!

  99. Chicken Parmesan Rolls sans the parmesan??

  100. Will have leftover chicken tonight. Going to use your easy marinara recipe, which I as already made this week. Perfect! Thanks for what sounds like a yummy way to use leftovers!

  101. Oh my goodness this was so delicious!! Husband and 6year old loved it! And that dough… It blew my mind that it was made with Greek yogurt.. so good! Will be making this again!

  102. Made this for lunch today and so good! Instead of seeds I sprinkled with Italian seasoning and served with side of marinara. Struggled a bit with the dough ripping as I was overlapping sides over filling but still tasted good

  103. Perfect ti for ing for this recipe. Ingredients I keep on hand and have some leftover chicken to use up. Thanks for the recipe and Stoneyfield contest info.

  104. I don’t want to make the wrap with this. I don’t care for the yogurt bread. What other kind of store bought wrap would be equivalent?

  105. Gina- love your recipes and this sounds great. I noticed the nutrition info lists ‘saturated fat’ but not total fat. Do you have the total fat content for this recipe? Thanks! 

  106. Can the dough be done with almond flour?