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.