Bbq Chicken Pizza Roll Food

BBQ CHICKEN PIZZA ROLL

Steps:

• Heat oven to 400°F.
• Unroll pizza dough onto lightly floured surface; press to form 12x8-inch rectangle.
• Brush 1/2 cup barbecue sauce onto crust to within 1 inch of edges; top with chicken, onions and cheese. Starting at one long side, roll up to form log; pinch edges together to seal. Place, seam side down, on baking sheet sprayed with cooking spray.
• Bake 20 to 25 min. or until golden brown. Let stand 10 min. before slicing. Serve with remaining barbecue sauce.

CHEESY BBQ CHICKEN PIZZA ROLLS

Steps:

• If frozen, follow instructions for thawing your pizza dough. If using refrigerated dough, place in a well oiled bowl, cover and allow to come to room temperature, 1 to 2 hours.
• Lightly oil a large 9 or 10-inch round skillet or baking pan. Cast iron skillets work well for pizza. Set aside.
• Preheat oven to 400°F. Lightly flour a clean work surface and roll out the room temperature pizza dough to an 18x10-inch rectangle. If the dough springs back and won't hold it's shape, let it rest an additional 5 minutes, then roll again. Spread the BBQ sauce over the surface of the dough leaving a 1/2-inch border all around the edges.
• Sprinkle 1 cup of the mozzarella cheese evenly across the surface of the dough, then top with the chicken, onion, red pepper flakes and bacon, if using.
• Starting on the long side, roll the dough away from you into a tight cylinder, tucking and pulling just a bit as you go. Pinch the seams together to seal. Cut into 8 equal slices and place cut side down in the prepared pan. When cutting try using dental floss instead of a knife. It works amazingly well!
• Bake for 25 minutes in a preheated 400°F oven. Sprinkle the remaining mozzarella cheese on top and continue baking for another 5 minutes or until the cheese is melted.
• Garnish with fresh parsley and serve immediately with additional BBQ sauce for dipping.

BBQ CHICKEN PIZZA ROLL-UP

Steps:

• On a lightly floured surface, roll crust into a 12x9-in. rectangle; brush with barbecue sauce. Layer with cheese, chicken, onion, cilantro and Italian seasoning if desired., Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on a baking sheet coated with cooking spray., Beat egg white and water; brush over top. Sprinkle with garlic powder. Bake at 400° for 15-20 minutes or until lightly browned. Cool for 10 minutes before slicing.

BBQ CHICKEN ROLLUPS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Roll out the pizza crust into a rectangle.
• Spread on the BBQ sauce. Top with chicken, onion, cheese, and parsley.
• Roll it up longways, and cut into slices. Bake face-up for 15 minutes.
• Enjoy!

BBQ CHICKEN PIZZA DOUGH

Steps:

• Dissolve the yeast in the water and set aside for 5 to 10 minutes. Be sure that the water is not hot; temperatures of 120 degrees F and above will kill the yeast, and your dough will not rise.
• Combine other ingredients (except the additional tsp olive oil) + combine with dissolved yeast. Allow these 2 ingredients to mix gradually; use at low speed to mix dough. Mix 2 to 3 minutes, until dough is smooth + elastic.
• Mix only until a smooth dough ball is formed.
• Place dry ingredients in a 4 to 6 quart bowl; make a well in the middle and pour in liquids (reserving tsp of olive oil). Combine ingredients. Lightly oil your hands and begin kneading the dough; knead for 5 minutes. When done the dough should be slightly tacky (that is, it should be barely beyond sticking to your hands).
• Lightly oil the dough ball and the interior of a 1-quart glass bowl. Place the dough ball in bowl and seal bowl w/ food wrap. Set aside at room to rise until double in bulk - about 1 ½ to 2 hours.
• Punch down the dough, re-form a nice round ball and return it to the same bowl; cover again w/ wrap. Refrigerate overnight, airtight.
• About 2 hours before you are ready to assemble pizza, remove the dough from refrigerator. Divide dough into 2 equal portions (or 4 equal portions if making appetizer-sized pizza or if smaller 6-inch pizzas are desired).
• Roll the smaller doughs into round balls on a smooth, clean surface; be sure to seal any holes by pinching or rolling.
• Place the newly formed dough balls in a glass casserole dish, spaced far enough apart to allow for each to double in size. Seal the top of the dish airtight with clear food wrap. Set aside at room temperature until the dough balls have doubled in size (about 2 hours). They should be smooth and puffy.
• To stretch and form the dough for pizza: Sprinkle a medium dusting of flour over a 12x12-inch clean, smooth surface. Use a metal spatula or dough scraper to carefully remove a dough ball from the glass casserole dish, being very careful to preserve its round shape. Flour the dough liberally. Place the floured dough on the floured smooth surface. Use your hand or rolling pin to press the dough down forming a flat circle about ½-inch thick. Pinch the dough between your fingers all around the edge of the circle, forming a lip or rim that rises about ¼-inch above the center surface of the dough. You may continue this outward stretching motion of the hands until you have reached a 9-inch diameter pizza dough.
• To dress the pizza:Lightly sprinkle cornmeal, semolina or flour over the surface of a wooden pizza peel. Arrange the stretched dough over the floured peel surface. Work quickly to dress the pizza so that the dough won't become soggy or sticky from the sauces and toppings.
• When you are ready to transfer the pizza to the pizza stone in the preheated oven, grasp the handle of the peel and execute a very small test jerk to verify that the pizza will come easily off the peel. If the dough doesn't move freely, carefully lift the edges of the dough and try to rotate it by hand. Extreme cases may require that you toss more flour under the dough edges.
• Once the dough is moving easily on the peel, open the oven and position the edge of the peel over the center of the stone about 2/3 from the front of the stone. *Jiggle and tilt the peel to get the pizza to start sliding off. When the pizza begins to touch the stone, pull the peel quickly out from under it. Don't attempt to move the pizza until it has begun to set (about 3 minutes). The peel can be slid under the pizza to move it or remove it.

NO-KNEAD PIZZA ROLLS (PEPPERONI, HAWAIIAN OR BBQ CHICKEN)

Steps:

• Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
• Prepare 2 large baking sheet pans with parchment or Silpats, set aside.
• Preheat oven to 400 degrees F.
• Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
• With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
• On a lightly floured board, flatten the dough, with hands and rolling pin, into a 1/4 inch thick rectangle, dusting with minimal flour if necessary to keep dough from sticking to the rolling pin. If difficulty is experienced in rolling out the dough, allow it to rest for a few minutes. I've found that pulling the dough with my hands works best.
• Spread the sauce on the dough, then cheese and top with meat, leaving some of the cheese exposed so that it can help hold the roll together as it bakes.
• Starting with the long end roll the dough into a log.
• NOTE: Cut only the number of pieces you want to bake. The rest can be wrapped and stored in the refrigerator for up to 5 days, or can be frozen for up to 2 weeks.
• Using kitchen shears, cut the dough into 1/2 inch pieces.
• Place them on the prepared sheet, leaving plenty of space for them to expand when they bake.
• Bake for 15-18 minutes, or until golden brown and the cheese has melted and caramelized a bit.

CALIFORNIA PIZZA KITCHEN'S BARBECUE CHICKEN ROLLS

Steps:

• [CHICKEN: prepare in advance, if desired].
• Preheat broiler. In a small bowl, stir together olive oil, soy sauce, lime juice, cilantro, honey, Worcestershire sauce, cumin, and red pepper flakes.
• Marinate chicken breast in mixture at room temperature for 10 minutes. Broil chicken until cooked through (8 minutes). Cut into 1/2 inch cubes. Set aside or refrigerate.
• [ONIONS: prepare in advance, if desired].
• In a small frying pan, melt butter over medium high heat.
• Add onion; sprinkle with brown sugar. Stir. Reduce heat to low. Allow onions to wilt thoroughly and turn light brown (about 20 minutes).
• [HORSERADISH CREAM SAUCE: prepare in advance if desired].
• In a small bowl, mix sour cream, horseradish sauce, and salt and pepper. Set aside or refrigerate.
• [SPRING ROLLS: Final step].
• Preheat the oven to 500 degrees. Lightly brush one side of each tortilla with butter.
• Turn the tortillas over and evenly distribute the following over a 1 to 2 inch strip just below the center of the tortilla: horseradish cream sauce, mozzarella, chicken, onions, Gouda, barbecue sauce, and cilantro.
• Roll each tortilla tightly jelly-roll style. Place seam-side down on baking sheet. Sprinkle with Parmesan. Bake until slightly browned and heated through (5 minutes).
• Remove from oven and cut diagonally in 3 pieces. Serve with remaining horseradish cream and/or your favorite salsa.

CHICKEN PIZZA ROLLS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Pound each chicken breast with a meat mallet between layers of plastic wrap until slightly more than 1/8" thick.
• Spread 1 tablespoon of tomato paste over one side of each flattened chicken breast. Cover tomato paste in pepperoni slices, about 6 per chicken breast. Top with a slice of provolone.
• Starting at one end, tightly roll each chicken breast and secure with a toothpick. Coat each one lightly in breadcrumbs.
• Heat olive oil in a skillet over medium high heat. Add chicken rolls and brown, turning once, about 3-4 minutes each side.
• Transfer browned rolls to a baking dish and top each one with a slice of mozzarella and 1/2 tablespoon of parmesan cheese.
• Bake for 10-12 minutes or until cooked throughout (170 degrees.).

BBQ CHICKEN PIZZA EGG ROLLS

Steps:

• Remove the skin and bones from the chicken and shred into a large mixing bowl. Toss together with 1 cup barbecue sauce, cheeses, and 1/4 cup scallions.
• To assemble the egg rolls, working one at a time, place the egg roll wrapper at an angle on a clean work surface. Spoon about 2 tablespoons of the chicken mixture in the center. Top with a few slices of red onion and cilantro leaves.
• Bring the corners into the center, over the filling, and roll into a tight log. Seal the edge with a bit of beaten egg and place on a platter or baking sheet. Continue rolling the rest of the egg rolls in the same manner.
• Fill a pot or skillet with high sides, halfway up with oil and bring to 365 degrees F. Once hot carefully add a few egg rolls at a time. Fry until golden brown, about 2-3 minutes per side. Drain on paper towels and serve with remaining BBQ sauce and garnish with cilantro and sliced scallions.