These protein-packed Chicken Parmesan Rolls—sometimes called chicken rolls or chicken parm rolls—feature grilled chicken, marinara, and shredded mozzarella wrapped in an easy yogurt-based pizza dough. They’re a lighter take on the classic pizzeria favorite and make a delicious lunch, dinner, or meal-prep option.
Chicken Parmesan Rolls
On Long Island and in many pizzerias, Chicken Rolls are a popular item: breaded chicken cutlets, marinara and cheese rolled inside pizza dough. To make a healthier home version, this recipe uses grilled chicken breast and a simple yogurt-based dough that keeps the rolls tender and adds extra protein. The combination of tangy marinara, melty mozzarella and savory chicken wrapped in homemade dough is comfort food done lighter.
This version is easy to prepare and well suited for families. The rolls bake quickly at a high temperature so the dough becomes golden and crisp while the cheese inside melts. Serve them with extra marinara for dipping and a green salad on the side for a balanced meal.
Key highlights of the recipe:
- Uses Greek yogurt in the dough for texture and added protein
- Grilled chicken instead of fried cutlets for a lighter meal
- Simple assembly—roll, fold, egg wash, bake
- Freeze well after baking for quick future meals
What You Need
Prep time: 25 mins · Cook time: 20 mins · Total: 45 mins
Yield: 4 servings · Serving size: 1 roll
Calories per roll: 259 · Protein: 27.5 g · Carbs: 28 g · Fat: 4.5 g
Ingredients
For the dough
- 1 cup all-purpose or white whole wheat flour (about 5 oz), plus extra for dusting
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup non-fat Greek yogurt (drained if there is any liquid)
For the filling
- 8 ounces grilled chicken breast, sliced (about 2 cups)
- 1/2 cup marinara sauce
- 3/4 cup shredded part-skim mozzarella cheese
For the egg wash
- 1 large egg, beaten
- Sesame seeds for sprinkling (optional)
Instructions
Make the dough
- Preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
- In a medium bowl, whisk together the flour, baking powder and salt until evenly combined.
- Add the Greek yogurt and mix with a fork or spatula until the mixture forms small crumbles and comes together.
- Turn the dough out onto a lightly floured surface. Knead it a few times (about 20 turns) until smooth and pliable. The dough should be tacky but not sticky—if it sticks to your hands, dust lightly with more flour.
Assemble the rolls
- Divide the dough into four equal pieces (about 3-3/8 ounces or roughly the size of small dough balls).
- Lightly flour a work surface and a rolling pin. Roll each ball into a thin round about 7 inches in diameter.
- Spread about 1 tablespoon of marinara sauce down the center of each round in a strip. Top the sauce with approximately 2 ounces (1/2 cup) sliced grilled chicken, an additional tablespoon of marinara, and 3 tablespoons of shredded mozzarella.
- Fold one side of the dough over the filling, then fold the opposite side over to enclose the filling, forming a sealed roll.
- Place the rolls seam-side down on the prepared baking sheet. Brush each roll with the beaten egg and sprinkle with sesame seeds if using.
- Bake in the preheated oven until the rolls are golden brown and the cheese is melted, about 20 minutes. Serve hot with extra marinara for dipping.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for 3–4 days. These rolls freeze well after baking. To reheat, thaw overnight in the refrigerator and warm in a 350°F oven for about 5–10 minutes, or bake from frozen and add extra time until heated through and crispy.
Notes and Tips
- If you prefer a shortcut, use rotisserie or store-bought grilled chicken—just slice or shred it before assembling.
- Keep the dough rounds thin so the filling heats through quickly and the dough crisps in the oven.
- I have successfully made similar yogurt-dough recipes with gluten-free flour blends (such as cup4cup). If using a gluten-free flour, you may need to increase baking time by about 5 minutes and adjust flour amounts slightly to achieve the right dough texture.
More Chicken Parmesan Ideas
- Chicken Parmesan Lasagna
- Chicken Parmesan Burgers
- Instant Pot Chicken Parmesan
- Baked Chicken Parmesan
- Air Fryer Chicken Parmesan
Nutrition (per roll)
Calories: 259 · Protein: 27.5 g · Carbohydrates: 28 g · Fat: 4.5 g · Fiber: 1.5 g · Sugar: 2.5 g · Sodium: 574 mg · Cholesterol: 55.5 mg
Disclosure: This recipe was developed in partnership with a yogurt brand. Thank you for supporting the brands that help make recipe development possible. All opinions expressed here are my own.