Peach BBQ Chicken Pinwheels

What’s Up, Hungry People

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 let me tell you, they were straight-up addicting!

Why Use Store-Bought Dough?

The key to the perfect pinwheel is to use store-bought pizza dough, like Pillsbury sheet dough, for the best and most consistent results. While I promote baking your crust from scratch in just about any other recipe, these pinwheels are foolproof if you stick with the store-bought sheet dough.

The Secret to the BBQ Sauce

My favorite BBQ sauce recipe has a secret ingredient: 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 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 it, the stickier and sweeter it gets. Any BBQ sauce that is sweet and savory is a-okay in my book.

The Dough Dilemma

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 Pillsbury brand because it seems to be the thickest of all the different dough sheet variations.

The Pinwheel Craze

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.

Here’s What You Need

• Ketchup: The base for our tangy BBQ sauce.
• Peach jelly: Adds sweetness and a fruity kick.
• Brown sugar: Deepens the sweetness and caramelizes nicely.
• Apple cider vinegar: Provides acidity to balance the sweetness.
• Soy sauce: Adds a savory depth.
• Worcestershire sauce: Enhances the umami flavors.
• Smoked paprika: Brings a subtle smokiness.
• Cumin: Adds an earthy warmth.
• Onion powder: For a bit of extra flavor.
• Chinese five spice: A pinch for a hint of exotic spice.
• Salt & pepper: To taste.
• Ground chicken: The main protein for our rolls.
• Red onion: Adds sweetness and crunch.
• Granulated sugar: Helps to caramelize the onions.
• Refrigerated dough: Makes this recipe quick and easy.
• Mozzarella cheese: Because what’s pizza without cheese?
• Fresh basil: For a burst of fresh flavor.
• Fresh parsley: Adds freshness and color.
• Butter: For sautéing and flavor.

Make the Peach BBQ Sauce

In a saucepan over medium-high heat, combine all the ingredients for the barbecue sauce. Stir until everything is mixed well and bring it to a rolling simmer. Let it simmer for 5-10 minutes, then reduce the heat to medium-low and continue simmering for 30-40 minutes until it’s thickened and reduced by half. Remember to stir occasionally.

Let’s Cook

While your BBQ sauce is simmering away, grab a second skillet and melt one tablespoon of butter over medium heat. Toss in the chopped red onion and a teaspoon of sugar. Sauté the onions until they are tender and softened, which should take about 10-15 minutes. Once the onions start to brown, remove them from the skillet and set them aside.

Using the same skillet, melt the remaining butter and add the ground chicken over high heat. Cook it until it’s browned and crumbled, then mix the onions back in. Stir in the chopped basil and parsley, then remove the skillet from the heat.

Combine and Cool

When your BBQ sauce is ready, reserve about a half-cup of it and set it aside to cool. Stir the cooked chicken mixture into the remaining BBQ sauce in the pot, then let it cool to room temperature or until it’s no longer steaming—this should take about an hour.

Assemble the Pinwheels

Preheat your oven to 375°F. Grease a round cake pan with cooking spray or butter. Unroll the dough sheet and spread the chicken BBQ filling evenly over it, leaving about a half-inch edge on all sides. Roll the dough tightly lengthwise, and then use a sharp serrated knife to cut the dough roll into 8-10 even slices.

Arrange the rolls in the cake pan so that the edges are touching. Bake them for 20-25 minutes or until the dough is puffed up fully and golden brown.

Serve and Enjoy

Let the pinwheels cool for at least 15 minutes for the best results. Then pour the reserved BBQ sauce over the top to create a “glaze.” Garnish with fresh parsley if desired. Serve warm or at room temperature. Chill any leftovers for up to a week.

Tips for BBQ Chicken Pizza Roll Ups

• Cooling the Chicken: Ensure the chicken mixture is cool before spreading it on the dough to prevent it from getting soggy.
• Cutting the Rolls: Use a sharp serrated knife for clean cuts without squishing the dough.
• Even Baking: Make sure the rolls are touching in the pan for even baking and a beautiful pull-apart effect.
• Leftover BBQ Sauce: Use any leftover BBQ sauce for dipping or as a marinade for other meats.
• Herb Variations: If you don’t have basil or parsley, try using cilantro or thyme for a different flavor twist.

These BBQ chicken pizza roll ups are the perfect mix of sweet and savory, and they’re bound to become a new favorite in your household. The combination of peach BBQ sauce, tender chicken, and gooey mozzarella wrapped in flaky dough is absolutely irresistible. Plus, using store-bought dough makes this recipe a breeze. Try these out next time you’re craving something a little different from your usual pizza night.

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