Cheesy BBQ Chicken Pizza Rolls
These BBQ chicken pizza rolls combine everything great about pizza and handheld snacks, but they’re way easier to make than you’d think. The dough gets rolled up with shredded chicken, BBQ sauce, and plenty of cheese, then sliced into individual portions that bake up golden and gooey.
I love making these when we have leftover chicken to use up, and they’re perfect for game days or casual get-togethers since people can grab them without plates or utensils. The best part is how the edges get slightly crispy while the inside stays tender and cheesy. Make extra – in my experience, they disappear fast and everyone asks for the recipe.
What you need for Cheesy BBQ Chicken Pizza Rolls
Ingredients You’ll Need For This Recipe
- 2 cups cooked, shredded chicken
- 1 cup BBQ sauce
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese\
- 1 can refrigerated pizza dough
- 1/4 cup butter, melted
- 2 teaspoons garlic powder
- 1 teaspoon dried parsley
- 1/4 cup grated parmesan cheese
- 1/2 red onion, finely diced
- 1/4 cup chopped fresh cilantro
How to make Cheesy BBQ Chicken Pizza Rolls
1. Start by preheating your oven to 375°F. Line a large baking sheet with parchment paper – this prevents sticking and makes cleanup way easier.
2. In a mixing bowl, combine the shredded chicken with about 3/4 cup of the BBQ sauce. You want the chicken well-coated but not swimming in sauce. Keep that extra 1/4 cup of sauce for later – we’ll use it for drizzling.
3. Roll out the pizza dough on a lightly floured surface into a large rectangle, about 15×10 inches. The dough should be about 1/4 inch thick – any thinner and it might tear when we roll it up.
4. Spread the BBQ chicken mixture evenly over the dough, leaving about a 1-inch border around the edges. This border helps seal everything in when we roll it up.
5. Sprinkle the diced red onion evenly over the chicken. Then layer on the mozzarella and cheddar cheese. The cheese acts like glue to hold everything together when it melts.
6. Starting from the long edge, carefully roll the dough into a tight log. Think cinnamon roll style! Pinch the seam and ends to seal – this is important to keep the filling from leaking out.
7. Using a sharp knife (or unflavored dental floss for super clean cuts), slice the log into 12 equal rolls, each about 1.5 inches thick. Place them on your prepared baking sheet, leaving some space between each roll.
8. Mix the melted butter with garlic powder and dried parsley. Brush this mixture generously over each roll – it’ll create a beautiful golden crust as they bake.
9. Sprinkle the parmesan cheese over the rolls, then pop them in the oven for 20-25 minutes. You’re looking for a deep golden brown color on top and you’ll know they’re done when you can see the cheese bubbling around the edges.
10. Once they’re out of the oven, let them cool for about 5 minutes – the filling will be molten hot! Drizzle with the remaining BBQ sauce, sprinkle with fresh cilantro, and serve while they’re still warm and gooey.
The rolls should pull apart easily, with strings of melted cheese stretching between them. If you notice the tops browning too quickly during baking, just tent them loosely with foil to protect them while the centers finish cooking.
🔍 Recipe Notes & Tips
- Use rotisserie chicken to save time – one whole chicken gives perfect amount
- Room temp pizza dough stretches easier – let sit 30 mins before rolling
- Shred cheese fresh – pre-shredded won’t melt as smoothly
- Sweet BBQ sauce works better than spicy – less likely to overpower
- Pat chicken dry before mixing with sauce to prevent soggy rolls
- Dental floss trick: Slide under log, cross ends, pull tight for clean cuts
🍽️ Serving Suggestions
- Drinks: Ice cold beer, cream soda, or sweet tea
- Sides: Coleslaw, corn on the cob, potato wedges
- Dips: Ranch, extra BBQ sauce, or garlic butter
- Add fresh side salad to balance richness
🎯 Make it Work for
- Game Day: Make smaller, bite-sized rolls. Prep ahead, bake just before serving
- Potluck: Transport unbaked, cook at destination.
- Kid’s Party: Cut smaller portions and use mild BBQ sauce
📦 Storage & Leftovers
- Keep refrigerated up to 3 days
- Reheat in oven 350°F for 10 mins (microwave makes dough tough)
- Can freeze unbaked rolls up to 1 month
- Thaw overnight before baking
- Don’t freeze already baked rolls – texture suffers
Cheesy BBQ Chicken Pizza Rolls
Ingredients
- 2 cups cooked shredded chicken
- 1 cup BBQ sauce
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 can refrigerated pizza dough
- 1/4 cup butter melted
- 2 teaspoons garlic powder
- 1 teaspoon dried parsley
- 1/4 cup grated parmesan cheese
- 1/2 red onion finely diced
- 1/4 cup chopped fresh cilantro
Instructions
- Start by preheating your oven to 375°F. Line a large baking sheet with parchment paper – this prevents sticking and makes cleanup way easier.
- In a mixing bowl, combine the shredded chicken with about 3/4 cup of the BBQ sauce. You want the chicken well-coated but not swimming in sauce. Keep that extra 1/4 cup of sauce for later – we’ll use it for drizzling.
- Roll out the pizza dough on a lightly floured surface into a large rectangle, about 15×10 inches. The dough should be about 1/4 inch thick – any thinner and it might tear when we roll it up.
- Spread your BBQ chicken mixture evenly over the dough, leaving about a 1-inch border around the edges. This border helps seal everything in when we roll it up.
- Sprinkle the diced red onion evenly over the chicken. Then layer on the mozzarella and cheddar cheese. The cheese acts like glue to hold everything together when it melts.
- Starting from the long edge, carefully roll the dough into a tight log. Think cinnamon roll style! Pinch the seam and ends to seal – this is important to keep the filling from leaking out.
- Using a sharp knife (or unflavored dental floss for super clean cuts), slice the log into 12 equal rolls, each about 1.5 inches thick. Place them on your prepared baking sheet, leaving some space between each roll.
- Mix the melted butter with garlic powder and dried parsley. Brush this mixture generously over each roll – it’ll create a beautiful golden crust as they bake.
- Sprinkle the parmesan cheese over the rolls, then pop them in the oven for 20-25 minutes. You’re looking for a deep golden brown color on top and you’ll know they’re done when you can see the cheese bubbling around the edges.
- Once they’re out of the oven, let them cool for about 5 minutes – the filling will be molten hot! Drizzle with the remaining BBQ sauce, sprinkle with fresh cilantro, and serve while they’re still warm and gooey.
