Pizza Rolls (With Chicken Tikka)

Mix all of the ingredients listed above and apply to the chicken tenderloins.

Marinate for 30 minutes in the fridge.

Air fry the tenderloins at 400℉ for 20 minutes, flipping halfway through.

Cool, shred and set aside for later.

Roll out the pizza dough on a clean surface and roll it out a little bit.

Spread the marinara sauce on it, leaving about half an inch around the edges free of the sauce. (see notes)

Spread the shredded chicken tikka in an even layer, followed by the mozarella. (see notes)

Start rolling the dough lengthwise away from you and pinch it at the end to seal the filling.

Use a sharp knife or dough scraper to cut it into 10 even pieces (about 1-11/2 inches in width.

Place each roll on a baking sheet lined with parchment and glaze with the garlic butter (instructions below).

Bake at 400℉ for 15 minutes.

Cool for 5 minutes before serving.

Melt the butter in the microwave at 10 second increments until melted.

Mix in the garlic paste and use as needed.

Blend the marinara, onion, garlic cloves, vinegar, and black pepper in a blender until you have a thick puree.

Heat the sauce on the stove at medium for 5 minutes.

Heat the cooking oil and temper the mustard seeds and red chili flakes for 30 seconds to one minute.

Pour the tempering over the heated marinara sauce, cover and let it sit for 5 minutes.

Stir to mix, plate, and serve with the pizza rolls.