Comments on: BBQ Chicken Rollups

By: Holly

Holly — Mon, 11 Jul 2016 15:15:22 +0000

In reply to Beth. 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!

By: Beth

Beth — Sun, 10 Jul 2016 04:05:05 +0000

Do you think I could prepare this in the morning and it keep in I fridge until baking in the evening?

By: Marilyn

Marilyn — Tue, 07 Jun 2016 23:14:14 +0000

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!

By: Krista

Krista — Mon, 02 Nov 2015 04:42:01 +0000

In reply to Mandy. 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!

By: Holly

Holly — Wed, 28 Oct 2015 02:08:44 +0000

In reply to Mandy. 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. :)

By: Mandy

Mandy — Wed, 28 Oct 2015 01:38:25 +0000

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?