• 8 Turano Mini French Rolls (1 pack)
• 4-6 cups cooked rotisserie chicken, chopped
• 1 cup shredded mozzarella
• ½ cup shredded provolone
• 12 slices of mozzarella cheese
• 1 cup Alfredo sauce (store-bought or homemade)
• ¼ cup unsalted butter
• 3 cloves garlic, minced
• 1 tsp roasted garlic paste
• 4 tbsp chopped fresh parsley
• 2 tbsp chopped fresh basil
• 3 tbsp grated Parmesan
• Pinch of salt
• ¼ cup toasted breadcrumbs
• ¼ cup crispy pancetta, diced

① Preheat oven to 375°F (190°C).
② Slice each Mini French Roll horizontally to separate the bottoms and tops.
③ In a small bowl, mix butter, minced garlic, roasted garlic paste, parsley, basil, Parmesan, and salt. Brush the inside of the bottom layer of rolls, then place in the oven to lightly toast.
④ In a bowl, mix chicken, shredded mozzarella, shredded provolone, and Alfredo sauce. Spread evenly over the bottom half of the rolls.
⑤ Sprinkle the chicken with toasted bread crumbs and crispy pancetta.
⑥ Layer slices of mozzarella cheese on top and then finish by placing the top halves of the Mini French Rolls.
⑦ Brush the tops again with the remaining garlic butter. Bake covered with foil for 15 minutes. Remove foil and bake an additional 5 minutes until tops are golden and crispy.
⑧ Finish & serve: Sprinkle extra Parmesan and herbs if desired. Tear and enjoy warm!