Crispy BBQ Chicken Pizza Rolls
Oh, you’re going to love these Crispy BBQ Chicken Pizza Rolls! Picture this: soft pizza dough wrapped around a blend of sweet BBQ sauce, juicy chicken, melty mozzarella, and crispy bacon bits. They bake up golden and bubbly, with cheese on top and that perfect, crispy edge on the bottom. They’re the kind of snack that’s perfect for game day, family movie night, or just because you’re craving something seriously good. Every bite is loaded with flavor, and honestly, it’s hard to stop at just one!
8 Servings
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
Want to make these rolls gluten-free? Super easy! Just grab some gluten-free pizza dough (most stores carry it now) and make sure your BBQ sauce, bacon, and cheese are gluten-free too. A lot of them are, but it never hurts to double-check! If you like an extra bit of crunch, you can add a sprinkle of gluten-free breadcrumbs on top before baking. With these swaps, you’ll have all the delicious flavors without the gluten, so everyone can dig in and enjoy.