Best Chicken Pizza Rolls Recipes

NO-KNEAD PIZZA ROLLS (PEPPERONI, HAWAIIAN OR BBQ CHICKEN)

Steps:

• Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
• Prepare 2 large baking sheet pans with parchment or Silpats, set aside.
• Preheat oven to 400 degrees F.
• Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
• With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
• On a lightly floured board, flatten the dough, with hands and rolling pin, into a 1/4 inch thick rectangle, dusting with minimal flour if necessary to keep dough from sticking to the rolling pin. If difficulty is experienced in rolling out the dough, allow it to rest for a few minutes. I've found that pulling the dough with my hands works best.
• Spread the sauce on the dough, then cheese and top with meat, leaving some of the cheese exposed so that it can help hold the roll together as it bakes.
• Starting with the long end roll the dough into a log.
• NOTE: Cut only the number of pieces you want to bake. The rest can be wrapped and stored in the refrigerator for up to 5 days, or can be frozen for up to 2 weeks.
• Using kitchen shears, cut the dough into 1/2 inch pieces.
• Place them on the prepared sheet, leaving plenty of space for them to expand when they bake.
• Bake for 15-18 minutes, or until golden brown and the cheese has melted and caramelized a bit.

NO-KNEAD PIZZA ROLLS PEPPERONI, HAWAIIAN OR BBQ CHICKEN) RECIPE - GENIUS KITCHEN

Steps:

• Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
• Prepare 2 large baking sheet pans with parchment or Silpats, set aside.
• Preheat oven to 400 degrees F.
• Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
• With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
• On a lightly floured board, flatten the dough, with hands and rolling pin, into a 1/4 inch thick rectangle, dusting with minimal flour if necessary to keep dough from sticking to the rolling pin. If difficulty is experienced in rolling out the dough, allow it to rest for a few minutes. I've found that pulling the dough with my hands works best.
• Spread the sauce on the dough, then cheese and top with meat, leaving some of the cheese exposed so that it can help hold the roll together as it bakes.
• Starting with the long end roll the dough into a log.
• NOTE: Cut only the number of pieces you want to bake. The rest can be wrapped and stored in the refrigerator for up to 5 days, or can be frozen for up to 2 weeks.
• Using kitchen shears, cut the dough into 1/2 inch pieces.
• Place them on the prepared sheet, leaving plenty of space for them to expand when they bake.
• Bake for 15-18 minutes, or until golden brown and the cheese has melted and caramelized a bit.

FLORENTINE RANCH CHICKEN PIZZA ROLLS #RSC

Steps:

• Pre Heat Oven to 400 degrees.
• Place baby spinach in glass bowl, cover with paper towel and microwave for 2-3 minutes until spinach is wilted. Set aside to cool.
• Line a 10 inch spring form pan (or similar sized pan) with parchment paper and lightly oil. Roll pizza dough out into a ¼ inch thick rectangle and cut into 20 equal squares.
• In a food processor fitted with the chopping blade combine Greek yogurt and Hidden Valley Ranch seasoning mix packet, process until combined. Strain spinach and squeeze out excess water. Add the spinach, 1/3 cup of parmesan, Italian cheese blend, sundried tomatoes and chicken to food processor. Pulse several times (stopping to remove lid and scrape down sides as needed) until chicken mixture is coarsely chopped and the consistency of chicken salad. *Do not over process.
• Using a standard size cookie scoop, add a rounded spoonful of chicken mixture onto the center of each dough piece. Pull the dough around the filling, pinching to make sure each ball is sealed and place seam side down touching in pan. Cover pan and allow dough to rise for 30 minutes. (If using canned pizza dough no proofing is needed.)Brush dough with olive oil. Bake for 20 minutes.
• Combine 3 tablespoons Parmesan and 1 teaspoons Hidden Valley Ranch seasoning mix.
• Brush rolls with butter and sprinkle with parmesan ranch mixture bake 5 additional minutes or until rolls are lightly brown.
• Serving Suggestion: Serve with Hidden Valley® Original Ranch Dressing and your favorite marinara for dipping.

GRILLED CHIPOTLE CHICKEN PIZZA ROLLS

Steps:

• 1. Lightly pound out the chicken breasts to 1/2" thickness.
• 2. In a small bowl, whisk together the marinade ingredients until well combined.
• 3. Pour marinade over the chicken.
• 4. Cover chicken and refrigerate 8 hours or overnight.
• 5. Heat your grill to medium-high heat. Grill marinated chicken until grill marks have formed and the chicken is cooked through, about 5-8 minutes per side.
• 6. Remove from heat and let rest 10 min; then slice into strips.
• 7. While chicken is resting drizzle olive oil over the sliced veggies and sprinkle with salt and pepper. Toss to coat. Spoon vegetables into a large piece of tin foil. Bring up foil sides, double fold top and ends to seal creating a foil pack.
• 8. Grill 6-8 minutes or until crisp-tender. Set aside.
• 9. Divide your dough out so you have 10 3" round balls.(You may have extra dough depending on what recipe you use.) Lightly dust with flour and cover with a kitchen towel until your ready to use.
• 10. Take one ball of dough and lightly press with your fingertips to make a small circle. Next, stretch the dough gently into a long log shape about 6" in length.
• 11. To put the rolls together take about a tablespoon of the raspberry chipotle sauce and spread the length of the dough.
• 12. Next, take a few peppers and onions and pieces of chicken and place in the middle of the dough. Sprinkle with crumbled cheese.
• 13. Wrap one side of the dough over and stick it to the opposite side. Wrap the other side over and tuck it under the roll. Careful to keep the cheese inside the roll. Repeat with remaining dough balls.
• 14. Lightly oil the rolls and dust them with flour or cornmeal.
• 15. Place on grill and cook until grill marks form and the roll is easily moveable.
• 16. Grill on all sides turning 1/4 turns until cooked through.
• 17. (If your grill has a widespread grate you may want to start with the rolls on a pizza pan on the grill to form a bottom crust and then finish them off directly on the grill.)

CHICKEN-BACON STUFFED PIZZA ROLLS

Steps:

• 1. First take 1 teaspoon of your ranch dressing mix and combine it with 1 1/2 T parmesan cheese. Set aside. Combine the remaining ranch mix with 3/4 C mayo and 3/4 C milk and place in the fridge to chill.
• 2. Preheat oven to heat specified on pizza dough package. Usually it's 400-425 degrees.
• 3. Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12? by 8?. You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares. Place cheese and desired toppings on each square.
• 4. When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings.
• 5. I grab the four corners first and then squeeze the seams shut. Then place them seam side down in a lightly sprayed pie pan (or similar sized dish). Brush with melted butter or olive oil and sprinkle with the parmesan-ranch mixture.
• 6. Place your rolls in the oven. I've noticed baking time really depends on the type of dough I'm using. Whether it's different brands from the store, or homemade dough, they all take different amounts of time. Set your timer for 10 minutes and check on them after that. They may take up to 15 or 20 to be done. Take them out when they're lightly golden on top. Serve them warm with a side of freshly made ranch dressing for dipping. ENJOY!!!

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.).

BBQ CHICKEN PIZZA EGG ROLLS

Steps:

• Remove the skin and bones from the chicken and shred into a large mixing bowl. Toss together with 1 cup barbecue sauce, cheeses, and 1/4 cup scallions.
• To assemble the egg rolls, working one at a time, place the egg roll wrapper at an angle on a clean work surface. Spoon about 2 tablespoons of the chicken mixture in the center. Top with a few slices of red onion and cilantro leaves.
• Bring the corners into the center, over the filling, and roll into a tight log. Seal the edge with a bit of beaten egg and place on a platter or baking sheet. Continue rolling the rest of the egg rolls in the same manner.
• Fill a pot or skillet with high sides, halfway up with oil and bring to 365 degrees F. Once hot carefully add a few egg rolls at a time. Fry until golden brown, about 2-3 minutes per side. Drain on paper towels and serve with remaining BBQ sauce and garnish with cilantro and sliced scallions.

CALIFORNIA PIZZA KITCHEN'S BARBECUE CHICKEN ROLLS

Steps:

• [CHICKEN: prepare in advance, if desired].
• Preheat broiler. In a small bowl, stir together olive oil, soy sauce, lime juice, cilantro, honey, Worcestershire sauce, cumin, and red pepper flakes.
• Marinate chicken breast in mixture at room temperature for 10 minutes. Broil chicken until cooked through (8 minutes). Cut into 1/2 inch cubes. Set aside or refrigerate.
• [ONIONS: prepare in advance, if desired].
• In a small frying pan, melt butter over medium high heat.
• Add onion; sprinkle with brown sugar. Stir. Reduce heat to low. Allow onions to wilt thoroughly and turn light brown (about 20 minutes).
• [HORSERADISH CREAM SAUCE: prepare in advance if desired].
• In a small bowl, mix sour cream, horseradish sauce, and salt and pepper. Set aside or refrigerate.
• [SPRING ROLLS: Final step].
• Preheat the oven to 500 degrees. Lightly brush one side of each tortilla with butter.
• Turn the tortillas over and evenly distribute the following over a 1 to 2 inch strip just below the center of the tortilla: horseradish cream sauce, mozzarella, chicken, onions, Gouda, barbecue sauce, and cilantro.
• Roll each tortilla tightly jelly-roll style. Place seam-side down on baking sheet. Sprinkle with Parmesan. Bake until slightly browned and heated through (5 minutes).
• Remove from oven and cut diagonally in 3 pieces. Serve with remaining horseradish cream and/or your favorite salsa.