AuthorSaf-instant
DifficultyIntermediate
Yields1 Serving
Prep Time2 hrs 30 minsCook Time25 minsTotal Time2 hrs 55 mins
For the filling:
1

Mix 2 cups of all-purpose flour with salt, oil and butter

2

Add Saf-instant yeast with sugar.

3

Add lukewarm milk gradually until you form a soft dough.

4

Cover the dough and let it rest for 2 hours to allow it to rise.

5

In a pan, heat ¼ cup of oil over medium heat.

6

Add a small chopped onion and sauté for a few seconds until softened.

7

Then, add 300 grams of julienne-cut chicken and sauté until it turns white.

8

Next, stir in 1 tablespoon of ginger garlic paste, salt, white and black pepper.

9

Add to the mix : crushed cumin, oregano, pizza sauce, cream, and mozzarella and cheddar cheese.

10

Sprinkle in 1 teaspoon of dry parsley, mix well.

11

Cover the skillet for 3-5 minutes to allow the chicken to become tender.

12

Add ½ cup of julienne-cut bell peppers and chopped parsley leaves, and mix everything together.

13

Knead the dough until it's compact, then flatten it into a rectangle shape.

14

Spread the mixture evenly over one side, then carefully roll up the dough from both ends towards the center.

15

Let it sit for a second proofing for about 15 minutes.

16

Once ready, slice the dough into equal portions and arrange them in an oven-proof dish.

17

Brush the tops with beaten egg, garnish each with a cherry tomato, and sprinkle with oregano.

18

Bake in the oven for 10-15 minutes until it turns golden brown.

Ingredients

For the filling:

Directions

1

Mix 2 cups of all-purpose flour with salt, oil and butter

2

Add Saf-instant yeast with sugar.

3

Add lukewarm milk gradually until you form a soft dough.

4

Cover the dough and let it rest for 2 hours to allow it to rise.

5

In a pan, heat ¼ cup of oil over medium heat.

6

Add a small chopped onion and sauté for a few seconds until softened.

7

Then, add 300 grams of julienne-cut chicken and sauté until it turns white.

8

Next, stir in 1 tablespoon of ginger garlic paste, salt, white and black pepper.

9

Add to the mix : crushed cumin, oregano, pizza sauce, cream, and mozzarella and cheddar cheese.

10

Sprinkle in 1 teaspoon of dry parsley, mix well.

11

Cover the skillet for 3-5 minutes to allow the chicken to become tender.

12

Add ½ cup of julienne-cut bell peppers and chopped parsley leaves, and mix everything together.

13

Knead the dough until it's compact, then flatten it into a rectangle shape.

14

Spread the mixture evenly over one side, then carefully roll up the dough from both ends towards the center.

15

Let it sit for a second proofing for about 15 minutes.

16

Once ready, slice the dough into equal portions and arrange them in an oven-proof dish.

17

Brush the tops with beaten egg, garnish each with a cherry tomato, and sprinkle with oregano.

18

Bake in the oven for 10-15 minutes until it turns golden brown.

Glazed Chicken Rolls