Cheesy BBQ Chicken Pizza Rolls
Description
These pizza rolls are so much better than store bought. Serve them as a light lunch or as appetizers for parties or on game day. Change up to fit your desired tastes.
Ingredients
1 lb. fresh, frozen or refrigerated pizza dough, thawed
1/2 c. sweet BBQ sauce, plus extra for serving*
1 1/4 c. shredded part-skim mozzarella cheese, divided
1 c. finely chopped, cooked chicken (leftover or rotisserie work great)
3 T. finely chopped red onion
1/4 t. crushed red pepper flakes, optional
3 slices bacon, cooked crisp, drained and finely chopped, optional
chopped fresh parsley leaves, for garnish
1 t. vegetable oil for greasing the pan, plus more for oiling the bowl
Directions
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If pizza dough is frozen, follow instructions for thawing. If using refrigerated dough, place in a well oiled bowl; cover; allow to come to room temperature, 1 - 2 hours.
Lightly oil a large 9 or 10 inch round skillet or baking pan. Cast iron skillets work well for pizza. Set aside.
Preheat oven to 400 degrees. Lightly flour a clean work surface.
Roll out the room temperature pizza dough to an 18 x 10 inch rectangle. If dough springs back and won’t hold it’s shape, let rest another 5 minutes, then roll again.
Spread BBQ sauce over the surface of the dough, leaving a 1/2 inch border all around the edges. Sprinkle 1 c. mozzarella cheese evenly across the surface of the dough; top with chicken, onion, red pepper flakes and bacon, if using.
Starting on the long side, roll dough away from you into a tight cylinder, tucking and pulling just a bit as you go; pinch seams together to seal. Cut into 8 equal slices; place slices cut side down in the prepared pan. When cutting, use dental floss instead of a knife. It's amazing.
Bake for 25 minutes. Sprinkle remaining mozzarella cheese on top; bake 5 minutes or until the cheese is melted.
Serve immediately, garnished with fresh parsley, with additional BBQ sauce for dipping.
Makes 8.
Tips: Substitute pizza sauce or marinara sauce for the BBQ sauce.*
Use your favorite traditional toppings instead. All meats and vegetables like peppers and mushrooms should be precooked.
Filling ideas: Ground beef, Italian sausage, Canadian bacon, ham and pepperoni, Parmesan cheese, well drained crushed pineapple, fresh basil leaves, olives, jalapeños, pesto, peppers, onions, mushrooms and spinach.