Pizza dough rolled with sweet BBQ sauce, mozzarella cheese, tender chicken, red onion, and bacon, baked until crispy and golden.
Table of Contents
I wish I could tell you these Crispy BBQ Chicken Pizza Rolls were carefully planned, but that would be a lie. They came out of one of those in-between days. Not a full-on lazy day, not a productive one either. The kind where dinner sneaks up on you and suddenly everyone’s hungry now. I had leftover chicken from the night before, pizza dough thawing because I forgot to put it back in the fridge (oops), and a bottle of BBQ sauce that’s basically a permanent resident in my kitchen.
Rolling everything together just felt… comforting. Familiar. Like something you’d eat during a game on TV or at a family gathering where people hover near the oven pretending they’re “just checking on things.” The first time I pulled these BBQ chicken pizza rolls out of the oven, they were bubbling, slightly uneven, and smelled ridiculous in the best way. One roll disappeared before I even grabbed a plate. That’s usually my sign a recipe is worth keeping.
Why you’ll Love These Crispy BBQ Chicken Pizza Rolls?
There’s something about Crispy BBQ Chicken Pizza Rolls that makes them hard to resist—and I’m not totally sure why. Maybe it’s the crispy edges where the sauce caramelizes. Maybe it’s the cheese pulling apart in long, messy strands. Or maybe it’s just that BBQ chicken + pizza dough feels like a combo that shouldn’t work but absolutely does.
I also love how these rolls don’t feel precious. They’re forgiving. If they’re not perfectly sliced, nobody cares. If one unravels a little in the pan? Still delicious. They feel casual, cozy, and just indulgent enough to feel like a treat without being over the top. And honestly, I go back and forth on whether they’re better fresh from the oven or five minutes later when they’ve settled a bit. Depends on the day, I guess.
Ingredient Notes
These Crispy BBQ Chicken Pizza Rolls don’t ask for anything fancy, but each ingredient has a reason for being here.
- Pizza Dough – Fresh, refrigerated, frozen… it all works. Just let it warm up. Cold dough has an attitude and will fight you.
- BBQ Sauce – Sweet BBQ sauce is my go-to here. I’ve tried smoky ones, spicy ones… and sometimes they overpower things. Sweet keeps it balanced.
- Mozzarella Cheese – Mild, melty, and dependable. It lets the BBQ flavor shine without stealing attention.
- Cooked Chicken – Rotisserie chicken is the real MVP here. Chop it small so it spreads evenly. Big chunks feel awkward in rolls like this.
- Red Onion – Adds a little sharpness that keeps everything from tasting too sweet.
- Crushed Red Pepper Flakes – Optional, but nice if you want a subtle kick that sneaks up on you.
- Bacon – Not mandatory, but… it adds crunch and salt, and I rarely regret adding it.
- Fresh Parsley – A small thing, but it makes the rolls feel finished.
How to Make Crispy BBQ Chicken Pizza Rolls?
- This recipe looks impressive, but it’s honestly pretty relaxed once you get started. Let the dough come to room temperature first. That step matters more than you think. While it’s warming up, oil your pan and preheat the oven so you’re not scrambling later.
- Roll the dough into a rectangle—no ruler needed. Spread the BBQ sauce evenly, leaving a little border so it doesn’t escape everywhere while baking. Sprinkle on most of the cheese, then layer the chicken, red onion, pepper flakes, and bacon. At this stage, it already smells like something you shouldn’t be patient about.
- Roll it up from the long side, keeping it snug but not stressed. Pinch the seam. Cut into rolls (dental floss really does work better than a knife, even though it sounds strange). Nestle them into the pan and let the oven do its thing. Add the last bit of cheese near the end, garnish, and try not to burn your mouth grabbing one immediately. I fail at that part almost every time.
Storage Options
If you end up with leftovers, these Crispy BBQ Chicken Pizza Rolls keep well in the fridge for up to three days. Reheat them in the oven or air fryer if you want the edges crispy again. The microwave works too, but they soften a bit—and while still good, they’re just… different. Not bad. Just different.
Variations & Substitutions
These BBQ chicken pizza rolls are easygoing and don’t mind being adjusted.
- Swap mozzarella for a cheddar blend if you want sharper flavor.
- Use pulled pork instead of chicken for a deeper BBQ vibe.
- Skip the bacon if you’re not feeling it—they’re still solid.
- Add corn or bell peppers for extra texture.
- Try a spicy BBQ sauce when you’re in the mood for chaos.
I’ve changed this recipe more than once, and I’m still not sure which version is my favorite. That’s kind of the fun.
What to Serve With Crispy BBQ Chicken Pizza Rolls?
These rolls are filling, but they like a little backup. A simple green salad helps balance the richness. Coleslaw leans into the BBQ theme. Extra BBQ sauce for dipping is non-negotiable. Ranch? Also welcome here. I won’t argue with that choice.
FAQ
Can I make Crispy BBQ Chicken Pizza Rolls ahead of time?
Yes. Assemble them, cover, and refrigerate for a few hours. Bake when ready, adding a few extra minutes if they’re cold.
Why did my rolls open while baking?
Usually the seam wasn’t sealed tightly enough. It happens. Still tasty.
Can I freeze them?
You can freeze them baked or unbaked. Thaw before reheating or baking for best texture.
If you try these Crispy BBQ Chicken Pizza Rolls, I hope they bring a little chaos and a lot of comfort to your kitchen. Let me know how you tweak them—or whether you ate one straight from the pan before anyone noticed. I’m not judging.
Crispy BBQ Chicken Pizza Rolls
Ingredients
- 1 lb pizza dough fresh, refrigerated, or frozen; thawed if frozen
- ½ cup sweet BBQ sauce plus additional for serving
- 1¼ cups part-skim mozzarella cheese shredded and divided
- 1 cup cooked chicken finely chopped
- 3 tablespoons red onion finely chopped
- ¼ teaspoon crushed red pepper flakes optional
- 3 slices bacon cooked until crisp, drained, and finely chopped (optional)
- Fresh parsley finely chopped, for garnish
- 1 teaspoon vegetable oil for greasing the pan, plus additional oil for greasing the bowl
Instructions
- If using frozen pizza dough, thaw according to package instructions. If using refrigerated dough, place it in a lightly oiled bowl, cover, and allow it to come to room temperature for 1–2 hours.
- Lightly grease a 9- or 10-inch round baking pan or skillet (a cast-iron skillet is recommended) with vegetable oil. Set aside.
- Preheat the oven to 400°F (205°C). Lightly flour a clean work surface and roll the dough into an 18 x 10-inch rectangle. If the dough resists rolling or springs back, allow it to rest for an additional 5 minutes before continuing.
- Spread the BBQ sauce evenly over the surface of the dough, leaving a ½-inch border around all edges.
- Sprinkle 1 cup of the shredded mozzarella cheese evenly over the sauce. Distribute the chopped chicken, red onion, crushed red pepper flakes (if using), and bacon evenly over the cheese.
- Starting from the long edge, roll the dough tightly into a cylinder, gently tucking as you roll. Pinch the seam firmly to seal.
- Cut the rolled dough into 8 equal portions and place them cut-side down into the prepared pan. For clean cuts, dental floss may be used instead of a knife.
- Bake in the preheated oven for 25 minutes. Remove the pan, sprinkle the remaining ¼ cup mozzarella cheese over the rolls, and return to the oven for an additional 5 minutes, or until the cheese is melted and the rolls are golden brown.
- Remove from the oven, garnish with chopped fresh parsley, and serve immediately with additional BBQ sauce for dipping.
Notes
