These protein-rich chicken parmesan buns (also known as chicken buns) are wrapped in my simple pizza dough with marinara and mozzarella cheese, so good!
Chicken and Parmesan Rolls
Here on Long Island you can find chicken rolls or chicken parm rolls in almost every pizzeria. It’s basically chicken parmesan cheese wrapped in pizza batter. They’re usually made with breaded fried chicken schnitzel, which makes them anything but easy. To make it healthier, I used organic grilled chicken breast and my homemade yogurt pizza dough instead. These rolls turned out to be amazing – even my husband, who keeps ordering these, agreed. If you like this you can try my Pizza Sausage Rolls.
I partnered with Stonyfield Organic to create this recipe. I always have a couple of containers of Stonyfield Organic Plain Greek Yogurt to use to make bagels, pizza dough, etc. Their yogurt is super thick, which works perfectly in my pizza dough, and I love adding the extra protein. I really wanted to try these chicken rolls, a childhood favorite, and they exceeded my expectations.
These delicious chicken roll ups are so easy to make, a hit with kids or adults. Serve them for lunch or dinner with marinara sauce for dipping. You are loaded with protein that will keep you full longer. Simply combine them with a mixed green salad to complete the meal.
I recently attended Stonyfield’s Virtual Farm Tour event where I showed off my bagel ball recipe. What I love about working with Stonyfield is the importance they attach to helping small family businesses. I personally got on a real farm tour with them in Vermont and visited several organic dairy farms which was a great experience.
Stonyfield currently operates one Skin taste giveaway on their website 11/9 – 11/22! Click here to win a chef prize package with treats from Skinnytaste and Stonyfield Organic! The winner will receive:
One (1) Stonyfield Apronone (1) Cookbook: Skinnytaste One and Doneone (1) Cookbook: Skinnytaste Meal Prepone (1) Month Stonyfield Yogurt Quarts (32 Ounces) (5 Quarts) one (1) Le Creuset 3.5 Quart Dutch Ovenone (1 ) Insta Pot Duo Evo Plus pressure cooker, 6 QT
Note: I didn’t test these with gluten free flour, but I successfully made the bagels with cup4cup so I’m sure it will work. You may need to add another five minutes to the baking time.
How to save
Leftovers are kept in the refrigerator for 3 to 4 days. These buns are also great for freezing after baking and pulling out later for a quick meal. To bake, let it thaw the night before and let it warm up in the oven for about five minutes. You can also bake them frozen and just cook longer.
More Chicken Parmesan Recipes You’ll Love:
Chicken and Parmesan Rolls
Preparation time: 25th min
Cooking time: 20th min
Total time: 45 min
These Chicken Parmesan Buns (also known as Chicken Buns) are wrapped in my simple pizza batter with marinara and mozzarella cheese, so good!
For the dough:
1 Cup All-purpose or whole wheat white flour, plus more for dusting (5 oz) 1 1/2 teaspoon baking powder1/2 teaspoon kosher salt1 Cup Stonyfield Non-Fat Greek Yogurt, not regularly, drained when fluid is present
For the filling:
8th Ounces Organic grilled chicken breast, sliced (approx. 2 cups)1/2 Cup Marinara sauce3/4 Cup crushed, partially skimmed mozzarella cheese
In a medium bowl, mix the flour, baking powder and salt together and whisk well.
Add the yogurt and mix with a fork or spatula until well blended. It looks like little sprinkles.
Lightly sprinkle flour on a work surface and remove the dough from the bowl, knead the dough a few times until it is smooth and not lumpy. The dough will be sticky, but not sticky, about 20 turns (it shouldn’t leave dough on your hand when you pull it away).
Preheat the 425F oven. Line a sheet pan with a silicone mat.
Assemble the rollers:
Divide into 4 equal balls, about 3-3 / 8 ounces each.
Lightly sprinkle a work surface and rolling pin with flour and roll out the dough into thin rounds 7 inches in diameter.
Spread 1 tablespoon of marinara in a strip in the center of the circle, top with 1/2 cup of chicken (2 ounces) 1 tablespoon more marinara sauce and 3 tablespoons of cheese.
Fold the right side of the dough over the top of the chicken and repeat with the left side.
Brush the top with egg detergent and sprinkle with sesame seeds.
Bake until golden brown for 20 minutes. Serve hot.
Note: I didn’t test these with gluten free flour, but I successfully made the bagels with cup4cup so I’m sure it will work. You may need to add another 5 minutes to the baking time.
Portion: 1roll, Calories: 259kcal, Carbohydrates: 28G, Protein: 27.5G, Saturated fatty acids: 4.5G, Cholesterol: 55.5mg, Sodium: 574mg, Fiber: 1.5G, Sugar: 2.5G
Blue Smart Points: 5
Green Smart Points: 8th
Purple Smart Points: 5
Keywords: Chicken Parmesan Buns, Chicken Parmesan Buns, Chicken Buns, Pizzeria Chicken Buns
Disclosure: This post is sponsored by Stonyfield. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.
sent November 14, 2020 by Gina