BBQ Chicken Pizza Roll Ups

The Starving Chef

Topped with a sweet and sticky BBQ sauce, these simple BBQ chicken pizza pinwheels are a great pizza night replacement.

Print Recipe Pin Recipe Save Recipe

Prep Time 1 30

Cook Time 25

Total Time 2

Course Appetizer, Dinner, Lunch

Cuisine American, Cookout

Servings

Equipment

Ingredients

FOR PEACH BBQ SAUCE:

⅔ cup ketchup
3 tablespoons peach jelly
2 tablespoon brown sugar
⅓ cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon Worcestershire
½ teaspoon smoked paprika
½ teaspoon cumin
1 teaspoon onion powder
pinch Chinese five spice
salt & pepper to taste

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

Instructions

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!

Keyword BBQ, chicken, rolls