CHICKEN PARM PIZZA ROLLS

Preheat the oven to 425F. Line a baking sheet with parchment paper; set aside.
In a large bowl, combine the flour, baking powder, salt, and greek yogurt.
Mix with a fork or wooden spoon until well combined and a dough forms.
Lightly dust a work surface with flour, remove the dough from the bowl, and knead a few times until smooth. If the dough seems too wet, add 1 tbsp more of flour at a time until it is not sticking to your hands when you pull away.
Divide the dough into 8 equal pieces.
Sprinkle a work surface with flour and roll the dough out into thin rounds/circles.
Spread ~2 tsp of the marinara down the center of each in a strip, top with ~1.5 tsp of the chicken, and then 2 tsp more of the marinara. Then, top with ~1 tbsp of mozzarella cheese.
Fold the right side of the dough over the top of the chicken, and then fold the left side over.
Brush the top of each roll with egg wash, and then sprinkle with shredded parmesan cheese and Italian seasoning if desired.
Bake at 425F for 18-20 minutes, or until golden brown.
Serve hot with extra marinara to dip, if desired.
Enjoy!