1 cup finely chopped cooked chicken (rotisserie, poached, etc.)
3 tablespoons finely chopped red onion
1/4 teaspoon crushed red pepper flakes (optional)
3 slices bacon, cooked crisp, drained, and finely chopped (optional)
Fresh parsley leaves, chopped (for garnish)
1 teaspoon vegetable oil (for greasing the pan, plus more for oiling the bowl)
Instructions
Prepare the Dough:
If using frozen pizza dough, follow the instructions for thawing. If using refrigerated dough, place it in a well-oiled bowl, cover, and let it come to room temperature for 1 to 2 hours.
Prep the Pan:
Lightly oil a large 9 or 10-inch round skillet or baking pan. A cast iron skillet works well for this recipe. Set it aside.
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Roll Out the Dough:
Lightly flour a clean work surface and roll out the room temperature pizza dough into an 18×10-inch rectangle. If the dough resists and springs back, let it rest for an additional 5 minutes, then roll it out again.
Assemble the Rolls:
Spread the BBQ sauce evenly over the surface of the dough, leaving a 1/2-inch border around the edges.
Sprinkle 1 cup of the shredded mozzarella cheese over the BBQ sauce.
Evenly distribute the chopped chicken, red onion, red pepper flakes, and bacon (if using) over the cheese.
Roll and Slice:
Starting from the long side, carefully roll the dough away from you into a tight cylinder, tucking and pulling slightly as you go. Pinch the seams together to seal the roll.
Using a sharp knife or dental floss (which works especially well), cut the roll into 8 equal slices.
Place the slices cut-side down in the prepared skillet or baking pan.
Bake:
Bake the rolls in the preheated oven for 25 minutes.
After 25 minutes, sprinkle the remaining 1/4 cup of mozzarella cheese over the top of the rolls and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Serve:
Garnish the pizza rolls with freshly chopped parsley.
Serve immediately with extra BBQ sauce for dipping.
