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Artesano™ Parmesano Rolls Recipe

Artesano™ Parmesano Rolls
Source: Saralee Bread



  • 1 package Sara Lee® Artesano™ Bakery Rolls
  • 2 cups marinara sauce
  • 2 cups Mozzarella cheese, shredded
  • ½ cup Parmesan cheese, shredded
  • 3 tablespoons butter, melted
  • 3 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Breaded chicken tenders (recipe follows)

Breaded Chicken Tenders Ingredients :

  • 1 cup flour
  • 2 eggs
  • 1 cup milk
  • 1 cup Italian seasoned breadcrumbs
  • 1 teaspoon sea salt
  • 2 teaspoons garlic powder
  • ½ teaspoon fresh ground pepper
  • 1 pound chicken tenders
  • 1 tablespoon butter
  • 2 tablespoons olive oil
12 servings


Breaded Chicken Tenders Directions :

  • Pour flour into a large bowl.
  • In a separate bowl, combine eggs and milk, whisking together thoroughly.
  • In a third bowl, combine breadcrumbs, sea salt, garlic powder and pepper.
  • Coat chicken tenders in flour, shaking off excess.
  • Dip next in egg and milk mixture, then in breadcrumb mixture.
  • Heat butter and olive oil in a large skillet over medium heat.
  • Cook chicken tenders until golden brown on each side (approximately 2-3 minutes per side).

Sandwich Directions :

  • Preheat oven to 350°F.
  • Spray a 9x13 baking pan with non-stick spray.
  • Remove tray of rolls from packaging, but do not separate rolls.
  • Use a serrated knife to carefully cut the entire tray of rolls in half lengthwise, to yield a large top and bottom sheet of rolls.
  • Place bottom half in greased baking pan.
  • Top with breaded chicken tenders, followed by marinara sauce.
  • In a small bowl, combine Mozzarella and Parmesan cheeses.
  • Sprinkle over marinara sauce, and cap with top sheet of rolls.
  • In a small skillet, melt butter over medium heat.
  • Add garlic and sauté until lightly browned (approximately 2 minutes).
  • Drizzle melted butter and garlic mixture over rolls top, ensuring every roll is covered.
  • Sprinkle with dried basil and oregano.
  • Cover with foil and bake for 10 minutes.
  • Remove foil and continue baking an additional 10 minutes.



A recipe from Saralee Bread

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