Chicken Pesto Pizza Rolls make a wonderfully flavored game day snack or appetizer. Refrigerated pizza crust is used to make these pizza rolls quick and easy to prepare. Serve with a side of marinara sauce to dip them in.
How To Make
These Chicken Pesto Pizza Rolls are full of onions, peppers, chunks of chicken, pesto sauce, and mozzarella and Parmesan cheese. To make them, saute some onion and peppers in a little olive oil to soften them. Unroll the pizza dough and spread the pesto sauce across it.
Then sprinkle on the remaining ingredients and roll the dough up as tightly as you can. Cut into 12 pieces and place cut side down in a cast iron pan or on a baking sheet.
Bake for 18 to 20 minutes to get the pizza rolls golden and crispy.
This is such a simple recipe, it’s perfect for kids to help with. They will love spreading all the ingredients on the pizza dough and rolling it up.
This Recipe Calls For Cooked Chicken
I use rotisserie chicken but you can use any cooked chicken. Grilled chicken, slow cooker chicken, or baked chicken all work well.
How To Serve
Serve Chicken Pesto Pizza Rolls right out of the oven while the cheese is still good and melty and flavor with a side of marinara sauce. They are a delicious change up from pizza delivery and can be made in a snap. Pizza Rolls make a great appetizer, game day snack, or you can serve them with a salad for a light meal.
Make It Spicy
If you want this recipe to be spicy, add half a teaspoon of crushed red pepper flakes to the filling.
How To Store
Leftovers will keep in an airtight container in the refrigerator for 4 days. You can reheat them in the oven or an air fryer. They can also be frozen for up to 3 months. To freeze, cool completely and then place in a freezer bag.
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More Game Day Recipes
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- Pizza Monkey Bread
- Pepperoni Pizza Poppers
- BBQ Brisket Nachos
- Tex-Mex Pimento Cheese
- Crock Pot Bacon Cheeseburger Dip
- BBQ Chicken Quesadillas
Chicken Pesto Pizza Rolls
Equipment
Ingredients
- 1 package Pillsbury Classic Crust Pizza Dough
- 1 tablespoon olive oil
- 1/2 medium onion,, sliced
- 1/2 red bell pepper,, sliced
- 1 (7-ounce) container refrigerated pesto
- 1 cup chopped cooked chicken
- 1 (8-ounce) package shredded mozzarella
- 1/4 cup freshly grated Parmesan cheese
- marinara sauce,, for serving
Instructions
- Preheat oven to 400 degrees.
- Heat oil in a a medium pan and cook the onion and bell pepper until crisp tender. Set aside.
- Unroll pizza dough on a lightly floured surface. Roll dough out to flatten it some.
- Spread dough with pesto.
- Sprinkle with onions, peppers, chicken, and both cheeses.
- Starting at a long side, tightly roll the dough up jelly-roll style.
- Slice into 12 slices. Place cut side down in a lightly greased 12-inch cast iron pan. Alternately, you can put them on a lightly greased baking sheet.
- Bake for 18 to 20 minutes, or until golden. Serve with marinara sauce
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What type pesto do you use? The green or the red?
This is such a great appetizer! We loved the flavors. It was so easy to make.
Wow these Chicken Pesto Pizza Rolls looks absolutely gorgeous. Thanks for sharing this.