Ugly delicious alert! These babies aren’t winning any beauty contests, but they are SO tasty. I ate four while shooting these photos. FOUR. These BBQ chicken pizza rolls are PACKED with strong flavors and are delicious with a cold beer. Which is exactly what you want for a game day food – filling, easy to eat with your hands, best with a beer.
Garlic, basil and thyme, red onion, sharp cheddar cheese, and tangy BBQ chicken. Need I say more? End of post. But really – these little uglies pack a punch and are an ideal handheld app.
If you’re like me and always go over the top with apps for football games, your sanity depends on recipes that are easy but super crowd-pleasing. These pizza rolls are perfect because they don’t take long pull together and taste great even at room temperature for maximum grazing perfection.
Many grocery stores now offer prepared pizza dough – this is my favorite option because it’s faster than homemade dough, but it tastes better than packaged/tubed pizza dough. Go with whatever type of pizza dough you prefer or have access to or makes your life easiest! I split the package of dough in two, and push it out into two rectangles on a large baking sheet. The other thing I do to make this as easy as possible is use a store rotisserie chicken so I can just quickly shred the meat and mix it with BBQ sauce. It eliminates the step of having to cook your own chicken first.
Layer the garlic and herb olive oil, then the shredded BBQ chicken, cheese, and red onions, then roll the dough up tightly along the long side. Don’t be nervous or delicate with the rolling – really get in there and tuck those fillings. You are the boss of the dough! Allow the rolls to rest in the fridge for 20-30 minutes, which will make it easier to slice. It will still be messy, but that’s kind of the schtick here. Pop the sliced pizza rolls on a baking tray and you’re good to go!
BBQ Chicken and Red Onion Pizza Rolls
- 2 shredded chicken breasts or 1 small rotisserie chicken, shredded
- 1/2 red onion, very thinly sliced
- 1-1.5 cups BBQ sauce
- 2 cups shredded sharp cheddar cheese
- 2 cloves of garlic, minced
- big pinch of basil leaves, thinly sliced
- fresh thyme, roughly chopped
- 2-3 TBS olive oil
Mix together the olive oil, garlic, thyme, and basil. You can use fresh or dried.
Separate your pizza dough in two, then form two rectangles on a large baking sheet.
Brush the olive oil mixture evenly across each pizza crust.
Stir together the chicken and BBQ sauce, then spread evenly over the crusts.
Sprinkle with cheese.
Scatter the red onions.
Tightly roll each pizza crust lengthwise and then if you have time, chill for 20-30 minutes.
Preheat Oven to 400 degrees.
Slice each piece into a roll and place flat on a baking sheet.
Bake for 25-30 minutes.
If you don't have fresh herbs for the olive oil and garlic herb layer, you can use any kind of dried Italian seasoning with olive oil and brush that onto the crust first. I like the color and texture of fresh herbs best, but it's totally personal preference. The number of pizza rolls this recipe makes depends on the type/amount of dough you use. I've made this with different store-bought doughs and come out with a range of 16-22 rolls.