Crispy BBQ Chicken Pizza Rolls – If you’re craving something that’s part pizza, part snack, and 100% delicious, these Crispy BBQ Chicken Pizza Rolls are calling your name. Imagine warm, golden rolls stuffed with sweet BBQ sauce, melty cheese, tender chicken, and a hint of red onion and bacon. They’re like bite-sized pizzas with a twist, making them excellent for sharing—or saving all to yourself.
The first time I made these, it was one of those “let’s see what we have in the fridge” moments. I had some leftover BBQ chicken and pizza dough, and thought, why not roll them up into something fun? The moment my husband and kid got a whiff of these baking, they were hovering in the kitchen, eagerly waiting for them to come out of the oven. And the second they did? They vanished. Now, anytime I want to impress without a bunch of steps, these pizza rolls are my go-to. There’s something about that crispy edge, the gooey cheese, and that sweet-spicy kick from the BBQ sauce that makes them totally irresistible.
What makes this Crispy BBQ Chicken Pizza Rolls truly special?
These BBQ Chicken Pizza Rolls are a flavor outburst! They bring together the best of BBQ and pizza, in a format that’s way easier to eat. You get the smoky sweetness of BBQ sauce, cheesy goodness, and that satisfying crunch on the outside. And here’s the best part: they’re perfect for everything from game nights to family dinners. No need for pizza slices when you’ve got these rolls on the table!
What You Need To Make This Crispy BBQ Chicken Pizza Rolls Recipe?
Pizza Dough: Whether it’s fresh, frozen, or from the store, pizza dough is your base here. Just make sure it’s at room temperature before you start rolling, so it’s easier to work with. If it’s giving you trouble and springing back, let it sit for a few more minutes to relax.
BBQ Sauce: Go with a sweet BBQ sauce for that classic flavor, but honestly, any BBQ sauce you love will work here! The sauce brings that tangy, smoky sweetness that makes these rolls so addictive. And don’t forget a little extra on the side for dipping—it’s a must!
Mozzarella Cheese: I like part-skim mozzarella because it melts beautifully and gives that classic stretch without being too greasy. But if you want a cheesier, even gooier filling, feel free to mix in some sharp cheddar or even a bit of Monterey Jack.
Cooked Chicken: Leftover rotisserie, poached, grilled—any cooked chicken you have on hand works great. Just make sure it’s finely chopped so you get a little bit in every bite. Plus, smaller pieces make rolling the dough a whole lot easier!
Red Onion: This adds a nice little bite and a hint of sweetness that works perfectly with the BBQ sauce. If you’re not a fan of raw onion flavor, don’t worry—it mellows out nicely in the oven.
Crushed Red Pepper Flakes: Totally optional but highly recommended if you like a bit of heat. It gives just the right kick without overpowering the other flavors.
Bacon: Bacon is optional, but honestly, it’s always a good idea, right? It adds a smoky crunch that pairs so well with the BBQ and cheese. Just make sure it’s nice and crispy before you chop it up so it holds up in the filling.
Fresh Parsley: This isn’t just for garnish! A sprinkle of fresh parsley adds a pop of color and a bit of freshness that balances all the richness.
Steps To Make Crispy BBQ Chicken Pizza Rolls:
Get the Dough Ready: If you’re working with frozen dough, make sure it’s fully thawed. For refrigerated dough, just pop it into a well-oiled bowl, cover it, and let it hang out on the counter for an hour or two. Trust me, giving it time to warm up makes rolling way easier!
Set Up Your Pan: Lightly oil a cast iron skillet or any 9-10 inch round baking dish. Cast iron is perfect if you’re after that extra-crispy edge, but any sturdy pan works.
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Roll Out the Dough: Preheat the oven to 400°F. Lightly flour your work surface and roll the dough out into a rectangle, about 18×10 inches. If it keeps shrinking back, let it relax for a few more minutes and then roll again. Spread a good layer of BBQ sauce over the dough, leaving about a 1/2-inch border around the edges.
Layer on the Toppings: Sprinkle about a cup of mozzarella cheese across the dough. Then add the chopped chicken, red onion, a sprinkle of red pepper flakes, and bacon if you’re using it. These flavors all come together so perfectly in every bite!
Roll It Up: Starting on the long side, roll the dough into a snug little log. As you roll, give it a slight tuck to keep things tight. Once you’re done, pinch the seam to seal it. For slicing, try using dental floss instead of a knife—it’s a game-changer! You should get 8 even slices.
Arrange and Bake: Place each roll cut-side down in your prepared pan, fitting them together in a circle. Pop them in the oven and bake for about 25 minutes.
Add a Cheese Finish: After 25 minutes, sprinkle the rest of the mozzarella on top. Bake for another 5 minutes, just until that cheese melts and gets golden.
Serve and Enjoy: Sprinkle with fresh parsley for a pop of color, and serve warm with extra BBQ sauce on the side for dipping. Every bite is cheesy, tangy, and loaded with BBQ goodness—get ready, they’ll disappear fast!
Tip:
To take these Crispy BBQ Chicken Pizza Rolls to the next level, try brushing a little extra BBQ sauce over the rolls right before sprinkling on the final layer of mozzarella. This extra step keeps the rolls super moist and adds a hint of that smoky sweetness to every bite. And here’s another trick: when rolling the dough, keep it tight without over-stretching. A tight roll makes the layers stay together better as they bake and keeps the filling from spilling out. Lastly, if you want an ultra-crispy edge, use a cast iron skillet—it gives that perfect crusty finish!
Frequently Asked Questions:
Can I use store-bought pizza dough?
Absolutely! Store-bought dough is a time-saver and works wonderfully in this recipe. Just make sure it’s at room temperature before you start rolling so it doesn’t snap back as you work with it.
What’s the best way to cut the rolls evenly?
Here’s a little secret: use dental floss! Slide it under the roll, cross it over the top, and pull. It makes clean cuts without squishing the dough. If you don’t have floss, a sharp knife will do, but floss is a game-changer for soft dough!
Can I make these ahead of time?
Yes! You can assemble the rolls, cover them, and pop them in the fridge a few hours before baking. When you’re ready to cook, just take them out, let them warm up a bit, and bake as directed. This makes them perfect for parties or prepping in advance for a big dinner!
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Planning to try this recipe soon? Pin it for a quick find later!
Crispy BBQ Chicken Pizza Rolls
Ingredients
- 1 lb pizza dough fresh, frozen, or refrigerated, just make sure it’s thawed
- 1/2 c sweet BBQ sauce plus a little extra for dipping
- 1 1/4 c part-skim mozzarella cheese shredded and divided
- 1 c cooked chicken finely chopped (rotisserie or poached works great)
- 3 tbsp red onion finely chopped
- 1/4 tsp crushed red pepper flakes totally optional, but adds a nice kick
- 3 slices bacon cooked until crispy, drained, and chopped (optional but delicious)
- Fresh parsley leaves chopped, for garnish
- 1 tsp vegetable oil for greasing the pan plus a bit more to oil the bowl
Instructions
- If you’re working with frozen pizza dough, follow the package instructions to thaw it. For refrigerated dough, put it in a lightly oiled bowl, cover it up, and let it sit out until it reaches room temperature—about 1 to 2 hours.
- Grab a large 9- or 10-inch round skillet or baking pan, and lightly grease it with oil. A cast iron skillet works especially well for this if you have one! Set it aside.
- Preheat your oven to 400°F. Lightly dust a clean work surface with flour, and roll out the pizza dough to about an 18x10-inch rectangle. If the dough doesn’t want to hold its shape and keeps springing back, let it rest for another 5 minutes before rolling it out again. Spread the BBQ sauce evenly across the dough, leaving a 1/2-inch border around the edges.
- Now, sprinkle 1 cup of the shredded mozzarella over the BBQ sauce, and layer on the chopped chicken, red onion, crushed red pepper flakes, and crispy bacon (if you’re adding it).
- Starting with the long side, roll the dough tightly into a log, gently tucking and pulling to keep it snug. Pinch the seam together to seal it, then slice it into 8 equal pieces. Here’s a trick: try using dental floss instead of a knife for clean cuts without squishing the rolls! Place each roll cut-side down in the prepared pan.
- Bake for 25 minutes. Pull out the pan, sprinkle the remaining mozzarella on top, and bake for an additional 5 minutes or until the cheese is melty and gooey.
- Once baked, garnish with fresh parsley and serve right away, with some extra BBQ sauce on the side for dipping. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
