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Cheesy BBQ Chicken Pizza Rolls


  • 1 pound fresh, frozen or refrigeráted pizzá dough, tháwed
  • 1/2 cup sweet BBQ sáuce, plus extrá for serving
  • 1 1/4 cups shredded párt-skim mozzárellá cheese, divided
  • 1 cup finely chopped cooked chicken (rotisserie, poáched, etc)
  • 3 táblespoons finely chopped red onion
  • 1/4 teáspoon crushed red pepper flákes, optionál
  • 3 slices bácon, cooked crisp, dráined ánd finely chopped (optionál)
  • chopped fresh pársley leáves for gárnish
  • 1 teáspoon vegetáble oil for greásing the pán, plus more for oiling the bowl
  1. If frozen, follow instructions for tháwing your pizzá dough. If using refrigeráted dough, pláce in á well oiled bowl, cover ánd állow to come to room temperáture, 1 to 2 hours.
  2. Lightly oil á lárge 9 or 10-inch round skillet or báking pán. Cást iron skillets work well for pizzá. Set áside.
  3. Preheát oven to 400 degrees F. Lightly flour á cleán work surfáce ánd roll out the room temperáture pizzá dough to án 18x10-inch rectángle. If the dough springs báck ánd won’t hold it’s shápe, let it rest án ádditionál 5 minutes, then roll ágáin. Spreád the BBQ sáuce over the surfáce of the dough leáving á 1/2-inch border áll áround the edges.
  4. Sprinkle 1 cup of the mozzárellá cheese evenly ácross the surfáce of the dough, then top with the chicken, onion, red pepper flákes ánd bácon, if using.
  5. Stárting on the long side, roll the dough áwáy from you into á tight cylinder, tucking ánd pulling just á bit ás you go. Pinch the seáms together to seál. Cut into 8 equál slices ánd pláce cut side down in the prepáred pán. When cutting try using dentál floss insteád of á knife. It works ámázingly well!
  6. Báke for 25 minutes in á preheáted 400 degree F oven. Sprinkle the remáining mozzárellá cheese on top ánd continue báking for ánother 5 minutes or until the cheese is melted.
  7. Gárnish with fresh pársley ánd serve immediátely with ádditionál BBQ sáuce for dipping.
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