Chicken Parmesan Rolls


For the dough:
1 cup all purpose or white whole wheat flour, plus more for dusting
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup nonfat Greek yogurt (make sure that you drain any excess liquid)
For the filling:
8 ounces organic grilled chicken breast, sliced
1/2 cup marinara sauce
3/4 cup shredded skim mozzarella cheese
For the egg wash:
1 large egg
sesame seeds

In a medium bowl combine the flour, baking powder and salt.

Add the yogurt and mix until well combined.

Lightly dust flour on a kitchen work surface, remove dough from the bowl, knead the dough a few times until smooth.
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.

Sprinkle your 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.

Bake until golden, 20 minutes. Serve hot.

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