Ingredients
For the dough:
4 cups (500 g) all-purpose flour
1 cup (240 ml) warm milk
2 tablespoons sugar
2¼ teaspoons (7 g) active dry yeast
1 teaspoon salt
1 large egg
3 tablespoons (45 g) unsalted butter, softened
1 tablespoon olive oil
For the chicken filling:
2 cups cooked shredded chicken
1 small onion, finely chopped
1 red bell pepper, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon dried oregano
½ teaspoon salt
½ cup tomato sauce
1 cup shredded mozzarella cheese
For the topping:
1 egg, beaten
1–2 tomatoes, thinly sliced
½ cup shredded mozzarella
1 teaspoon dried oregano or Italian seasoning
👩🍳 Instructions
- Make the dough
In a bowl, combine the warm milk, sugar, and yeast. Let it sit for 5–10 minutes until slightly foamy.
Add the egg, softened butter, olive oil, and salt. Gradually add the flour and mix until a soft dough forms.
Knead for about 8–10 minutes, until smooth and elastic.
Cover and let the dough rise in a warm place for about 1 hour, or until doubled in size. - Prepare the chicken filling
Heat olive oil in a skillet over medium heat. Add the onion, red bell pepper, and green bell pepper. Cook for 3–4 minutes.
Add the garlic, paprika, black pepper, oregano, and salt. Stir for about 30 seconds.
Add the shredded chicken and tomato sauce. Cook for 4–5 minutes, stirring occasionally. Remove from heat and let the filling cool slightly. - Roll out the dough
Place the risen dough on a lightly floured surface and roll it into a large rectangle.
Spread the chicken mixture evenly over the dough, leaving a small border around the edges. Sprinkle the mozzarella evenly on top. - Roll and cut
Starting from one long side, tightly roll the dough into a log.
Cut it into 10–12 equal pieces. - Arrange the rolls
Place the pieces cut-side up in a greased baking dish, leaving a little space between them.
Cover and let them rest for another 20–30 minutes. - Add the toppings
Brush the rolls with beaten egg. Place a thin tomato slice on top of each roll, then sprinkle with mozzarella and dried oregano. - Bake
Preheat the oven to 375°F (190°C).
Bake for approximately 25–30 minutes, or until the rolls are beautifully golden brown and the cheese is melted.
Let them cool for 5–10 minutes before serving.
🔥 Best served warm while the cheese is still gooey!