Crispy Chicken Parmesan Stuffed Rolls (Oven Baked)
Golden oven baked rolls stuffed with seasoned shredded chicken, marinara sauce, and melted mozzarella, finished with parmesan and a crisp brushed top. A comforting, cheesy dish perfect for dinner or sharing.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup marinara sauce (divided)
- 1 ½ cups shredded mozzarella cheese (divided)
- ½ cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 6 medium soft bread rolls
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine shredded chicken, ¾ cup marinara sauce, 1 cup mozzarella cheese, parmesan cheese, Italian seasoning, and garlic powder. Stir until evenly mixed.
- Place the bread rolls on the prepared baking sheet and slice each lengthwise without cutting all the way through.
- Spoon the chicken mixture evenly into each roll. Top with the remaining ½ cup mozzarella cheese.
- Brush the tops of the rolls with olive oil.
- Bake for 15 to 18 minutes, or until the cheese is melted and the rolls are golden and crispy.
- Warm the remaining ¼ cup marinara sauce and spoon lightly over the baked rolls. Garnish with chopped parsley if desired and serve warm.
Notes
- Do not overfill the rolls to prevent sogginess.
- For extra crisp texture, lightly toast the inside of the rolls before filling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven for best texture.