BBQ Chicken Rollups
Shredded BBQ chicken and cheese are rolled up in pizza dough, then baked to perfection in these delicious BBQ Chicken Rollups.
The other night, I was getting ready to make our fave BBQ Chicken Pizza for dinner when I realized I was out of yeast. So there went the plans of making our Homemade Pizza Dough. Luckily, I had a tube of crescent rolls sitting in the fridge, so I created these BBQ Chicken Rollups instead!
BBQ CHICKEN ROLL UPS
Cooked, shredded chicken slathered in barbecue sauce, then rolled up in pizza dough. They are amazing! I added some Colby-Jack cheese and cilantro for added flavor. It was a good decision on my part. They turned out so so good! I can only imagine how much more delicious they’ll be when I use my homemade pizza dough next time.
BBQ Chicken Rollups
Shredded BBQ chicken and cheese are rolled up in pizza dough, then baked to perfection in these delicious BBQ Chicken Rollups.
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Servings: 6
Ingredients
- 1/2 pound cooked, shredded chicken breast
- 1 cup barbecue sauce (Sweet Baby Ray's is our favorite)
- 1 can (8 ounces) refrigerated crescent rolls or crescent sheet (or can use a half pound (8 ounces) pizza dough
- 1 cup shredded colby-jack cheese
- 1/3 cup chopped fresh cilantro optional
Instructions
- Preheat oven to 375° F. Grease a 9×13 inch baking pan with non-stick spray.
- Place cooked, shredded chicken in a medium bowl. Add barbecue sauce and stir to combine. Set aside.
- Unroll crescent dough from tube. Place dough on wax or parchment paper. Roll out into a 12×15 inch rectangle. Place shredded chicken evenly over dough. Top chicken evenly with shredded cheese. Roll up tightly, like you would a cinnamon roll. Rolling up from longer end.
- Cut roll into 12 equal pieces. Place in the prepared baking pan.
- Bake rolls, uncovered, for 22 to 25 minutes, or until golden brown and dough is cooked through. Remove from oven and let stand 5 minutes before serving.
- Serve with chopped, fresh cilantro, if desired.
Tried this recipe?Mention @lifeinthelofthouse or tag #lifeinthelofthouse!
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This recipe sounds so good! Kind of a silly question, but…you say to use cooked chicken. What’s the best/fastest way to cook chicken breasts for a recipe like this?
Mandy, not a silly question at all! The fastest, easiest way would be to use a cooked rotisserie chicken you can get at most grocery stores, and shred up some chicken from that! Or I like to bake 2 chicken breasts in the oven at 375 degrees for about 30 minutes and then shred those. 🙂
A friend once taught me that you can stick chicken breasts (nothing else, just some salt and pepper if you want!) in the crock pot on HIGH for 3-4 hours. They are perfectly soft and moist every time! Then a quick way to shred the chicken is to throw it in a KitchenAid mixer with the paddle attachment for 20-30 seconds. It comes out just the same as if you just spent 15 minutes pulling it with forks!
Love this recipe & love Holly and the Lofthouse blog! I’ve made this recipe several times, it’s a real crowd-pleaser. I use a supermarket rottiserie chicken and decent quality pizza dough from the deli section of the supermarket, and add a little chopped red onion to the chicken / barbecue combo. It’s become a family favorite. Thank You, Holly!
Do you think I could prepare this in the morning and it keep in I fridge until baking in the evening?
Sorry Beth, just now seeing your comment. I would recommend making these as soon as you’re ready to bake them. I don’t know how the dough would handle being in the fridge all day. If you do try it, please let me know how it turned out. Thanks!