Cheesy Chicken Parmesan–Stuffed Rolls
24 dinner rolls
6 cloves minced garlic
1 onion chopped
1 tablespoon oregano
1 tablespoon basil
½ teaspoon chili flakes
¼ teaspoon pepper
½ teaspoon salt
3 cups marinara sauce
1 pound shredded rotisserie/cooked chicken
1 cup shredded parmesan cheese
1 pound fresh mozzarella, sliced
HOW TO MAKE IT:
Preheat oven to 425°F/220°C.
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.
Put one thin slice of fresh mozzarella at the bottom of the dinner roll hole, fill with approximately ¼ cup 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.