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Cheesy Chicken Parmesan–Stuffed Rolls

by Matthew Francis Johnson

Ingredients

for 24 rolls

  • 24 dinner rolls
  • 6 cloves garlic, minced
  • 1 onion, chopped
  • 1 tablespoon
    dried oregano
  • 1 tablespoon
    dried basil
  • ½ teaspoon
    chili flakes
  • ½ teaspoon
    pepper
  • ½ teaspoon
    salt
  • 3 cups
    marinara sauce (780 g)
  • 1 lb
    rotisserie chicken, cooked and shredded (455 g)
  • 1 cup
    shredded parmesan cheese (100 g)
  • 1 lb
    fresh mozzarella cheese, sliced (455 g)

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Preparation

  1. Carve out a deep hole in the center of the dinner rolls. Press down the bottom of the bun to create a denser bottom layer.
  2. Add olive oil, onion, and garlic to a skillet and cook for about 20 minutes or until caramelized and softened.
  3. Add the oregano, basil, chili flakes, pepper, salt, marinara, chicken, and Parmesan cheese. Cook until well-combined, reduced, thick, and heated through.
  4. Preheat oven to 425°F (220°C).
  5. Put one thin slice of fresh mozzarella at the bottom of the dinner roll hole, fill with approximately ¼ cup (25 G) of the chicken Parmesan mixture, and top with another slice of mozzarella cheese.
  6. Bake rolls for 15 minutes or until the bread has darkened a little, the chicken mixture is bubbling, and the cheese melts.
  7. Let cool slightly, sprinkle with chopped fresh basil, and serve.
  8. Enjoy!
 

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