Ingredients:

  • 2 cups shredded cooked chicken breast
  • 1 package refrigerated pizza dough (approx. 13.8 oz)
  • 1.5 cups low-moisture mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese (plus 1 Tbsp reserved for topping)
  • 3/4 cup thick marinara or pizza sauce (divided)
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • Pinch red pepper flakes
  • 1 large egg
  • 1 Tbsp water
  • Fresh parsley, for garnish (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Spread approximately 1/4 cup of marinara sauce lightly on the center of the sheet where the rolls will sit. This prevents scorching and adds flavor.
  2. In a large bowl, combine the 2 cups of shredded chicken, the mozzarella, 1/2 cup of Parmesan cheese (reserve 1 Tbsp for topping), 1/4 cup of the thick marinara sauce, Italian seasoning, garlic powder, and red pepper flakes. Mix until the chicken is thoroughly coated and the mixture holds together slightly.
  3. Unroll the refrigerated pizza dough and gently stretch it into a rectangle approximately 10x14 inches. Spread about two tablespoons (MAX) of marinara sauce evenly over the dough, ensuring you leave a 1-inch border clear around the edges to prevent leakage.
  4. Evenly distribute the chicken and cheese filling over the sauced dough. Starting from the long side, roll the dough up TIGHTLY. Pinch the final seam closed firmly to seal the log.
  5. Slice the dough log into 6 equal rolls. Arrange them cut-side up on the prepared baking sheet. Whisk the egg and 1 tablespoon of water together to create an egg wash, and brush the tops of the rolls thoroughly. Sprinkle the tops generously with the reserved 1 tablespoon of Parmesan cheese.
  6. Bake for 35–40 minutes, or until the dough is puffed, golden brown, and the cheese is bubbling and gooey. Let the rolls cool on the sheet for 5 minutes before garnishing with fresh parsley and serving immediately with warm marinara sauce for dipping.