*Serves 4
Per Serving: Calories 259, Protein 27g, Total Fat 4.5g, Carbs 28g, Fiber 1.5g
Ingredients:
For the dough:
1 cup all purpose flour, plus more for dusting (5 oz)
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup Stonyfield non-fat Greek yogurt, not regular, drained if there’s any liquid
For the filling:
8 ounces organic grilled chicken breast, sliced
1/2 cup marinara sauce
3/4 cup shredded part-skim mozzarella cheese
For the egg wash:
1 large egg
sesame seeds
Instructions:
In a medium bowl combine flour, baking powder and salt, whisk well.
Add yogurt and mix with a fork until well combined, it will look like small crumbles.
Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until smooth, no lumps. The dough will be tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
Preheat the oven 425F.
Line a sheet pan with a silicone mat. Assemble the rolls: Divide into 4 equal balls.
Sprinkle a work surface and rolling pin with flour and roll the dough out into thin rounds, 7in in diameter.
Spread 1 tbsp of marinara down the center of the circle in a strip, top with 1/2 cup of the chicken (2 oz) 1 tbsp more marinara sauce and 3 tbsp of cheese.
Fold the right side of the dough over the top of the chicken then repeat with the left side.
Brush the top with egg wash and sprinkle with sesame seeds. Bake until golden, 20 minutes.