The Most Delicious Appetizers Recipe

I stuffed soft, cheesy pizza dough with tender chicken, sweet BBQ sauce, chopped red onion and salty bacon bits to create Pizza Rolls that hide a savory-sweet surprise inside every roll.

I can’t stop thinking about those pizza rolls I served last weekend. With soft pizza dough wrapped around pockets of flavor and a bright sweet BBQ sauce in every bite, they feel small but dangerous.

They look harmless on a platter yet somehow start fights over who gets the last one, and I promise I didnt overhype them. I brought them to a party and people kept asking for the source, mouths full, eyes wide.

This Pizza Roll Recipe is the kind of snack that wrecks plans because you eat too many before dinner, and thats part of the fun.

Why I Like this Recipe

– I love the warm, melty center and slightly crisp outside, it’s just super satisfying.
– The sweet and smoky flavors play off each other so well, I cant stop eating them.
– They’re really easy to make and always impress when I bring them to hangouts.
– Leftovers still taste great the next day, which is perfect cause I always make too many.

Ingredients

• Pizza dough brings carbs and chewy texture, great base but not very nutrient dense.
• Cooked chicken adds lean protein, keeps you full and helps build muscle.
• Sweet BBQ sauce gives sticky, sugary tang, adds flavor but ups sugar content.
• Mozzarella melts beautifully, provides calcium and protein, mild taste kids like.
• Sharp cheddar brings punchy flavor, more fat and sodium, small amounts go far.
• Bacon gives smoky crunch, big flavor boost, but high in fat and salt.
• Red onion adds brightness and crunch, small fibre amount and slightly sweet bite.

Ingredient Quantities

• 1 lb (450 g) pizza dough, store bought or homemade
• 2 cups cooked chicken, chopped or shredded (about 10 oz / 280 g)
• 1/2 cup (120 ml) sweet BBQ sauce
• 1 1/2 cups shredded mozzarella cheese (about 6 oz / 170 g)
• 1/2 cup shredded sharp cheddar cheese (about 2 oz / 55 g)
• 6 slices bacon, cooked crisp and crumbled (about 1/2 cup)
• 1/3 cup red onion, finely chopped (about 1/2 small onion)
• 1 large egg
• 2 tbsp melted butter or olive oil
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika (optional)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 to 2 tbsp all purpose flour or cornmeal for dusting
• 2 tbsp chopped fresh parsley or cilantro (optional)

How to Make this

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment and lightly dust your work surface and the parchment with 1 to 2 tbsp flour or cornmeal so the dough wont stick.

2. In a bowl combine 2 cups chopped/shredded chicken, 1/2 cup sweet BBQ sauce, 1 1/2 cups mozzarella, 1/2 cup cheddar, 6 slices crumbled bacon, 1/3 cup finely chopped red onion, 1/2 tsp garlic powder, 1/4 tsp smoked paprika if using, 1/4 tsp salt and 1/4 tsp black pepper. Mix until evenly coated but dont overwork it.

3. Let 1 lb pizza dough come to room temp if it was refrigerated. On the dusted surface press or roll the dough into a roughly 12×8 inch rectangle. If it snaps back, let it rest 5 minutes and try again.

4. Spread the chicken mixture over the dough leaving about a 1/2 inch border all the way around so you can seal the roll. Dont pile the filling too high or rolls will burst.

5. Starting from a long edge, roll the dough into a tight log. Pinch the seam and the ends closed. Beat 1 large egg and brush a little on the seam to help seal.

6. Using a sharp knife or bench scraper cut the log into 12 to 16 even slices depending how big you want them. Place each roll seam side down on the prepared sheet, spaced a little apart.

7. Mix 2 tbsp melted butter or olive oil with a pinch of garlic powder and brush over each roll for extra flavor and golden color. You can also brush with the beaten egg for extra shine if you like.

8. Bake 15 to 22 minutes until the rolls are puffed and golden and cheese is melted. Rotate the sheet once about halfway through so they brown evenly.

9. Right after they come out brush again with the remaining melted butter or oil, sprinkle 2 tbsp chopped fresh parsley or cilantro on top, let cool 3 to 5 minutes so they set, then serve warm with extra BBQ sauce for dipping. Tips: reheat in the oven to keep them crisp, dont microwave or theyll get soggy.

Equipment Needed

1. Oven (preheat to 400 F) and oven mitts
2. Baking sheet and parchment paper
3. Rolling pin or your hands to press the dough
4. Large mixing bowl plus a small bowl for the beaten egg
5. Measuring cups and spoons
6. Rubber spatula or wooden spoon for mixing the filling
7. Sharp knife or bench scraper for slicing the log
8. Cutting board and chef knife for chopping onion and chicken
9. Pastry brush and a small bowl for melted butter or oil

FAQ

The Most Delicious Appetizers Recipe Substitutions and Variations

Quick swap ideas you can try, real simple:

• Chicken
  • Rotisserie or leftover turkey, shredded — same texture, easy swap
  • Pulled pork, for a richer, sweeter bite that pairs great with BBQ
  • Cooked black beans or mashed chickpeas, for a vegetarian option
  • Smoked or marinated tofu/tempeh, thinly sliced, toss in BBQ for flavor
• Pizza dough
  • Puff pastry, cut into squares, gives a flaky richer pocket
  • Store bought biscuit dough, flattened for softer pillowy bites
  • Phyllo sheets layered with butter or oil, for super crisp and light apps
• BBQ sauce
  • Buffalo sauce mixed with a touch of honey, for a spicy sweet kick
  • Quick ketchup + brown sugar + splash of apple cider vinegar, easy homemade BBQ
  • Teriyaki sauce + a little maple syrup, for an Asian style twist
• Bacon
  • Prosciutto, crisped quickly in the pan, for a saltier delicate bite
  • Smoked salmon, if you want a different smoky savory profile
  • Plant based bacon or coconut bacon, for a vegan friendly crunchy swap

Pro Tips

– Chill the rolled log 10 to 15 minutes before slicing, it firms up the filling so slices hold their shape and dont squirt out when you cut them.
– Use cornmeal or semolina on the work surface instead of just flour, it gives a nice crunch to the bottom and stops sticking better.
– Slice with a sharp serrated knife using a gentle saw and wipe the blade between cuts, or freeze the log 5 minutes for super clean rounds if the cheese is too gooey.
– Seal the seam and the ends well and egg wash or oil the seam, that little extra seal makes the difference between neat rolls and a melty mess.
– Bake with the sheet rotated halfway and watch for fast browning, tent loosely with foil if the tops get too dark while the centers are still heating through; reheat leftovers in a hot oven to keep them crisp, not the microwave.