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.