Go Back

No-Yeast Chicken Cheese Bread Rolls

Golden, crunchy no-yeast bread rolls stuffed with juicy chicken, colorful peppers, and melted cheese. No rising time needed and ready in about 30 minutes for a satisfying homemade treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Main Course
Cuisine American
Servings 8
Calories 290 kcal

Equipment

  • 1 | Mixing bowl |
  • 1 | Non-stick pan |
  • 1 | Spatula |
  • 1 | Baking tray |
  • 1 | Parchment paper |
  • 1 Rolling Pin

Ingredients
  

  • 2 | cups | all-purpose flour |
  • 1 | large | egg |
  • 1/2 | cup | water |
  • 1 | tsp | salt |
  • 1 | tbsp | oil | for dough and cooking
  • 300 | g | chicken breast | diced
  • 1 | small | onion | diced
  • 1/2 | | red bell pepper | diced
  • 1 | cup | shredded mozzarella |
  • 4 | slices | cheddar cheese |
  • 1 | handful | fresh parsley | for garnish

Instructions
 

  • Heat oil in a pan and cook diced chicken until lightly golden.
  • Add diced onion and red bell pepper; cook until softened.
  • Stir in shredded mozzarella until melted and combined.
  • Mix flour, salt, egg, water, and oil into a soft dough; knead until smooth.
  • Rest dough 5 minutes, then divide and roll into rectangles.
  • Place cheese slice and chicken filling in center; fold and seal edges.
  • Arrange on lined tray and bake at 200°C for 18–20 minutes until golden.
  • Sprinkle with fresh parsley and serve warm.

Notes

Store cooled rolls in an airtight container for up to 2 days.
Reheat in a 180°C oven for 5–7 minutes to restore crunch.
Seal edges well to prevent filling from leaking during baking.
Dough can be made ahead and refrigerated overnight.