One of my favorite flavors of summer is homemade BBQ sauce. Sweetened with peach jelly, it goes great on practically anything, but especially these incredible chicken pinwheel pizzas I whipped up while on vacation.
And they were straight up addicting!
The key to the perfect pinwheel is to use a store bought pizza dough – like Pilsbury sheet dough – for the best and most consistent results.
While I promote baking your crust from scratch in just about any other recipe situation, these pinwheels are impossible to mess up if you stick with the store bought sheet dough.
My favorite BBQ sauce recipe has a secret ingredient too: peach bourbon cardamom jelly. Don’t worry if you can’t find this exact flavor at your grocery store. I get mine from Giant Eagle / Market District, usually over by the deli and fancy cheeses.
If you can’t find it at your local shopping spot, regular peach jelly should be available at any grocery store.
I love this BBQ sauce because it’s just about as ‘set it and forget it’ as it gets for BBQ sauce. The longer you simmer, the stickier and sweeter it gets. Any BBQ sauce that is sweet and savory is a-okay in my book.
This summer has been a weird one. I’m an introvert at heart, but even I have been craving to leave the house for more than just a quick trip. The grocery store has become my new oasis in the Summer of 2020 – because now I finally have the time to test out all these crazy recipes that I have in my head.
Why use store-bought/pre-made dough?
The first variation of this recipe used homemade pizza dough – and while the dough would have worked fine for a regular, rustic-style pizza, it didn’t hold up well to being rolled and baked. But it all still tasted pretty good so I didn’t abandon the idea. That’s how these rolls came into existence.
There are several ‘generic’ sheet doughs you can find with the canned biscuits and such at most grocery stores. In my experience, I got the best results with a Pilsbury brand because it seems to be the thickest of all the different dough sheet variations.
Pizza pinwheels are all the rage right now. They are a great way to shake up weeknight monotony, especially if you already had pizza night on the menu.
Once stuffed, these chicken stuffed rolls reminded me a lot of cinnamon rolls. Pouring the BBQ “icing” on top was a nice treat too.
Sweet and savory, you need to try these BBQ Pizza Pinwheels!
BBQ Chicken Pizza Roll Ups
FOR PEACH BBQ SAUCE:
FOR CHICKEN ROLL UPS:
- 16 oz ground chicken
- ½ cup red onion finely chopped
- 1 teaspoon sugar
- 1 sheet canned dough
- 1 cup mozzarella cheese shredded
- 2 tablespoon fresh basil chopped
- 1 tablespoon fresh parsley + more for topping
- 2 tablespoons butter
- In a sauce pan over medium high heat, combine the ingredients for the barbecue sauce. Stir until combined and then bring to a rolling simmer. Simmer for 5-10 minutes then reduce the heat to medium low and continue to simmer for 30-40 minutes, until thickened and reduced by half. Stir occasionally.
- Meanwhile, in a second skillet over medium heat, melt one tablespoon butter until frothy then and add the red onion and sugar. Saute until the onions are tender and softened, about 10-15 minutes. When the onions begin to brown, scrape from the skillet and set aside.
- Lightly clean the skillet with a damp cloth or paper towel, then melt the remaining butter in the skillet and add the ground chicken over high heat. Cook until browned and crumbled then add the onions back in. Stir in the basil and parsley then remove from the heat.
- When the BBQ sauce is ready, reserve about a half cup of the sauce and set aside to cool. Stir the chicken into the remaining BBQ sauce in the pot, then cool to room temperature or until no longer steaming (about one hour).
- Preheat the oven to 375. Grease a round cake pan with cooking spray or butter. Unroll the dough sheet and spread on the chicken BBQ filling, leaving about a half inch edge on all sides. Roll the dough tightly lengthwise. Use a sharp serrated knife to cut the dough roll into 8-10 even slices.
- Arrange the rolls into the cake pan so that the edges are touching. Bake for 20-25 minutes or until the dough is puffed up fully and golden brown.
- Cool for at least 15 minutes for best results. Then pour the reserved BBQ sauce over the top of the chicken rolls to make a "glaze" on top. Garnish with fresh parsley, as desired. Serve warm or room temperature. Chill leftovers for up to a week. Enjoy!