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1. Prepare the Bread Dough
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes, or until the mixture becomes foamy and bubbly.
In a large mixing bowl, whisk together the all-purpose flour and salt. Add the olive oil and warm milk to the flour mixture, then pour in the yeast mixture. Stir to combine until a dough forms.
Turn the dough out onto a floured surface and knead for about 5-7 minutes, or until it’s smooth and elastic. If the dough is too sticky, add a bit more flour, a tablespoon at a time.
Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel and let it rise for about 1 hour, or until it has doubled in size.
2. Prepare the Filling
While the dough is rising, cook the chicken breasts. You can either bake, grill, or pan-fry the chicken. Once cooked, shred the chicken into small pieces.
In a bowl, mix together the shredded chicken, mozzarella cheese, cream cheese, minced garlic, Italian seasoning, black pepper, and salt. Stir until well combined. You can also add fresh parsley for an extra pop of flavor.
3. Assemble the Rolls
Preheat your oven to 375°F (190°C). Grease a baking dish or line a baking sheet with parchment paper.
Once the dough has risen, punch it down to release the air. Roll the dough out on a floured surface into a large rectangle, about 12×8 inches.
Spread the chicken and cheese filling evenly across the dough, leaving about an inch of space at the edges.
Starting from one edge, roll the dough tightly into a log. Once rolled, pinch the edges to seal the dough and cut the roll into 8 even slices.
4. Bake the Rolls
Place the rolls into the greased baking dish or on the prepared baking sheet, spacing them out slightly.
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