Despite growing up in a home in which the fare tended towards being quite plain, Dan has always been a good sport about trying the new and unusual dishes that I’ve prepared. Over the years, he and I have had some memorable moments exploring new cuisines together, but at the end of the day, one food reigns supreme for my husband. Whether it’s morning, noon, or night, he would never turn down a good slice of pizza. Scratch that – it doesn’t even really need to be that good…for him, pizza is pizza.
In fact, Dan’s adoration of this savory pie goes back all the way to his childhood. His dad was not a big fan of it, and as a result, it was an infrequent occurrence that the family would have some at home. At one point, he even made a promise to himself that when he was grown, he would eat pizza for every meal, apparently with the hopes of making up for all those years of deprivation. Like most resolutions that we make as children, this one hasn’t translated into reality, but I assure you, he takes advantage of every pizza-eating opportunity that comes his way.
In light of this, it was only natural that I was drawn to an image of Tidy Mom’s pizza rolls that I came across on Pinterest recently. Similar to a cinnamon roll, these spirals are filled with pizza toppings instead of cinnamon and sugar, and I knew right away that they would be a hit with the hubs. In my version, I use my favorite pizza dough and roll in a fun combination of flavors for the filling. I was surprised at how little time it took to make them…and how quickly they were gobbled up!
- 1 pound raw artisan dough (or premade raw pizza dough of your choice)
- 1/2 cup Sweet Baby Ray’s Barbecue Sauce
- 1 cup freshly grated cheddar cheese
- 1/2 cup diced cooked chicken
- 1/3 cup finely diced red onion
- 3 tablespoons minced fresh cilantro
- Start by preheating your oven to 400 degrees.
- On a floured surface, use a rolling pin to roll out the dough to a 12 inch x 15 inch rectangle (this is approximate, don’t stress about making it perfect!). The dough should be about 3/8” thick.
- Use a pastry brush or the back of a spoon to spread the barbecue sauce over the surface of the dough. Next, sprinkle the grated cheese, chicken, red onion, and cilantro uniformly atop the sauce.
- Once the toppings have been added, start rolling up the dough along the long side of the rectangle. For the best results, be sure to keep the roll tight, moving from left to right and back again (in speaking about cinnamon rolls, I’ve heard The Pioneer Woman compare this back and forth movement to an old-style typewriter). After rolling up the dough, place it seam side down on your work surface.
- Using a bread knife, gently cut the roll into ¾” slices and place them an inch apart on a parchment lined baking sheet. Bake for 15-17 minutes until they are golden and fully cooked. Allow to cool slightly on the pan, then transfer to a plate and serve with additional barbecue sauce for dipping.
Tips and Tidbits
- The BBQ chicken flavor combination of these pizza pinwheels was inspired by a meal I enjoyed with my family at Boston’s, but this is just one of many options. The sky is the limit in terms of the types of sauces, cheeses, meats, and vegetables that can be rolled up into these puppies. Next time, I think I might try pesto with mushrooms and zucchini or maybe chicken, buffalo wing sauce, and blue cheese.
- These make for an excellent appetizer to take to a dinner party, but they are also good for at-home snacking. I recently made a batch and kept them in the fridge, grabbing one or two whenever hunger struck. Of course they are best fresh, and the dough does become somewhat chewy after being stored in the refrigerator, but they still make for a scrumptious one-handed option as I balance caring for two young kiddos.