Bbq Chicken Pizza Roll Recipes

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.

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.

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!

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.

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.

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.