Cheesy Chicken Parmesan–Stuffed Rolls
24 dinner rolls
6 cloves garlic, minced
1 onion, chopped
1 tablespoon dried oregano
1 tablespoon dried basil
½ teaspoon chili flakes
¼ teaspoon pepper
½ teaspoon salt
3 cups marinara sauce (780 g)
1 lb rotisserie chicken (455 g), cooked and shredded
1 cup shredded parmesan cheese (110 g)
1 lb fresh mozzarella cheese (455 g), sliced
How to Make It
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.
Add olive oil, onion, and garlic to a skillet and cook for about 20 minutes or until caramelized and softened.
Add the oregano, basil, chili flakes, pepper, salt, marinara, chicken, and Parmesan cheese. Cook until well-combined, reduced, thick, and heated through.
Preheat oven to 425°F (220°C).
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.
Bake rolls for 15 minutes or until the bread has darkened a little, the chicken mixture is bubbling, and the cheese melts.
Let cool slightly, sprinkle with chopped fresh basil, and serve.
Liquid Measuring Cup
Dry Measuring Cups
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