Chicken Pesto Pizza Scrolls

Dough:

·           2 cups all-purpose flour

·         2 tsp baking powder

·         1 tsp sugar

·         1 tsp sea salt

·         ½ tsp oregano

·         1 cup low fat buttermilk

For Filling:

·         ½ cup tomato sauce (I used Boboli pizza sauce)

·         1 Tbsp pesto (homemade or store-bought)

·         1 cup cooked chicken, chopped

·         2 Tbsp Sundried Tomatoes, diced (not oil packed sundried tomatoes)

·         1 ½ cups grated mozzarella cheese (I used 2%)

 

Preheat oven to 390 degrees.  In a large bowl, sift together the flour, baking powder, sugar, oregano and salt.  Make a well in the center of flour mixture and place buttermilk in the well and mix to form a soft dough.  Turn dough onto a floured surface and knead until smooth.  Roll out to a 12” square.

Mix together tomato sauce and pesto. Spread the tomato pesto sauce mixture over the dough and sprinkle with chicken, sundried tomatoes, and cheese.  Roll to enclose the filling.  Slice the roll into 10 pieces and place each piece into a lightly greased muffin tin.  Sprinkle the tops with cheese and bake for 15 minutes.