Pesto Chicken Pizza Rolls Recipe - Food Fanatic
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Pesto Chicken Pizza Rolls Recipe

      12 Servings


For the Pizza Dough:
  • 1 cup Warm Water
  • 2 1/2 cups All-Purpose Flour
  • 2 teaspoons Instant Yeast
  • 2 teaspoons Olive Oil
  • 1 teaspoon Liquid Honey
  • 1 teaspoon Salt
For the Pizza Rolls:
  • 1/2 cup Pesto
  • 1 1/2 cups Cooked Shredded Chicken, (about 2 chicken breasts)
  • 1 1/2 cups Shredded Mozzarella Cheese
  • Balsamic Glaze, for topping (optional)


  1. In a large bowl, or the bowl of a stand mixer fitted with the dough hook, mix together the water, flour, yeast, olive oil, honey, and salt.
  2. Pulse the mixture (or stir with a wooden spoon if mixing by hand) until it comes together into a ball.
  3. Knead for 5 minutes by machine, 10 by hand until the dough is smooth.
  4. If the dough is still looking dry and really shaggy after a couple minutes of kneading, add more water, a tablespoon at a time. If it is really sticky and not coming together into a smooth ball, add more flour, a tablespoon at a time.
  5. Cover the bowl and let the dough rest for 10 minutes.
  6. Preheat the oven to 350 °F.
  7. On a lightly oiled surface, roll out the dough into a 1/2-inch thick rectangle.
  8. Spread the pesto sauce over top, leaving a 1/2-inch space on the edges.
  9. Spread the cooked chicken over top of the sauce and cover it with the shredded cheese.
  10. Roll up the dough starting on a long edge into a tight cylinder and pinch the seam to seal it.
  11. Place the roll seam side down and slice it into 12 rolls.
  12. Place each roll, cut side down, onto a parchment lined (or greased) baking sheet and cover the rolls loosely with plastic wrap.
  13. Let them rise for 15-20 minutes to puff up a bit.
  14. Bake for 25-30 minutes or until the pizza rolls are lightly browned and the cheese is bubbling.
  15. Let cool for 5 minutes on the baking sheet and serve warm, drizzled with balsamic glaze if desired.


  • Leftovers keep well in the fridge and can be reheated gently in the microwave, or wrapped in foil and baked at 350°F in the oven for 10 minutes. They can also be frozen in an airtight container for up to 3 months.

Pesto chicken pizza rolls photo