Chicken Pizza Rolls Recipes

PIZZA CHICKEN ROLL-UPS

Steps:

• Flatten chicken to 1/4-in. thickness. Place three slices of pepperoni and one slice of cheese on each. Roll up tightly; secure with toothpicks. Place in a greased 11x7-in. baking dish. Spoon pizza sauce over top. , Cover and bake at 350° for 35-40 minutes or until chicken is no longer pink. Uncover; top with the remaining cheese. Bake 5 minutes longer or until cheese is melted. If desired, broil a minute or two to brown cheese slightly.

BBQ CHICKEN PIZZA ROLL-UP

Steps:

• On a lightly floured surface, roll crust into a 12x9-in. rectangle; brush with barbecue sauce. Layer with cheese, chicken, onion, cilantro and Italian seasoning if desired., Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on a baking sheet coated with cooking spray., Beat egg white and water; brush over top. Sprinkle with garlic powder. Bake at 400° for 15-20 minutes or until lightly browned. Cool for 10 minutes before slicing.

CHEESY BBQ CHICKEN PIZZA ROLLS

Steps:

• If frozen, follow instructions for thawing your pizza dough. If using refrigerated dough, place in a well oiled bowl, cover and allow to come to room temperature, 1 to 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°F. Lightly flour a clean work surface and roll out the room temperature pizza dough to an 18x10-inch rectangle. If the dough springs back and won't hold it's shape, let it rest an additional 5 minutes, then roll again. Spread the BBQ sauce over the surface of the dough leaving a 1/2-inch border all around the edges.
• Sprinkle 1 cup of the mozzarella cheese evenly across the surface of the dough, then top with the chicken, onion, red pepper flakes and bacon, if using.
• Starting on the long side, roll the dough away from you into a tight cylinder, tucking and pulling just a bit as you go. Pinch the seams together to seal. Cut into 8 equal slices and place cut side down in the prepared pan. When cutting try using dental floss instead of a knife. It works amazingly well!
• Bake for 25 minutes in a preheated 400°F oven. Sprinkle the remaining mozzarella cheese on top and continue baking for another 5 minutes or until the cheese is melted.
• Garnish with fresh parsley and serve immediately with additional BBQ sauce for dipping.

CHICKEN PIZZA ROLLS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Pound each chicken breast with a meat mallet between layers of plastic wrap until slightly more than 1/8" thick.
• Spread 1 tablespoon of tomato paste over one side of each flattened chicken breast. Cover tomato paste in pepperoni slices, about 6 per chicken breast. Top with a slice of provolone.
• Starting at one end, tightly roll each chicken breast and secure with a toothpick. Coat each one lightly in breadcrumbs.
• Heat olive oil in a skillet over medium high heat. Add chicken rolls and brown, turning once, about 3-4 minutes each side.
• Transfer browned rolls to a baking dish and top each one with a slice of mozzarella and 1/2 tablespoon of parmesan cheese.
• Bake for 10-12 minutes or until cooked throughout (170 degrees.).

EASY PIZZA ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two cake pans with nonstick cooking spray.
• Roll out pizza dough on a lightly floured cutting board. Flatten out into a rectangle.
• Brush surface of the pizza dough with as much pizza sauce as you like.
• Cover dough with alternating slices of large pepperoni and mozzarella slices. Dot with small pepperoni slices.
• Starting at the long side, roll up the dough carefully into a jelly roll, making sure the filling stays in and pinch closed along the side. Slice into 1/2-inch rounds and place them inside the cake pans flat. Tuck the ends around as necessary and sprinkle Parmesan cheese over each slice.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.
• Stir together olive oil, parsley, and garlic in a shallow bowl. Brush warm pizza rolls with garlic oil.