Preheat oven to 400 degrees F. Cover a baking sheet with parchment paper or spray with nonstick cooking spray; set aside.

In a mixing bowl or stand mixer, combine self rising flour and Greek yogurt until a thick dough forms. Roll dough out onto a lightly floured surface into a large rectangle (approximately 10”x14”).

Spread marinara onto the dough, leaving a 1-inch border around the perimeter. Sprinkle mozzarella over the sauce and top with diced chicken.

Roll the dough up (like you would cinnamon rolls), pinch the edges together and tuck under then place seam side down on the prepared baking sheet. Brush the top and sides of the dough with egg wash. In a small bowl, combine parmesan, garlic powder, oregano and pepper then sprinkle on the top and sides of the stromboli.

Gently cut diagonal slits in the top of the dough every two inches. Bake for 22-25 minutes or until golden brown and cooked through. Let rest for a few minutes, then cut into slices and serve.