These Southwestern Chicken Pizza Rolls are insanely delicious! Warm and savory roll-ups filled with chicken and veggies to satisfy all your pizza cravings without all the grease!
Southwestern Chicken Pizza Rolls
We cannot stop eating these Southwestern Chicken Pizza Rolls!! They are so good! They make me want to go back for seconds and thirds!
Seasoned chicken, seared veggies, and gooey melty cheese are all rolled up in soft, chewy pizza dough and baked til golden brown and delicious. They’re so full of flavor and so fun to eat!
Here’s all you need: chicken, onion, bell pepper, corn, garlic, black beans, diced tomatoes, cheese, pizza dough, and green onions. (Sorry I forgot to picture the green onions!) I like to use a frozen mix of diced onions and bell peppers to make this go even faster so I don’t have to chop them myself.
How to Make Southwestern Chicken Pizza Rolls
Let’s start with the chicken. Now, you can use any kind of cooked, chopped chicken here. A shredded rotisserie chicken would be excellent. You could also cook the chicken in a crock pot with one of Lawry’s fun marinades (we like Mesquite with Lime) all day and shred it that night. But since I didn’t have a rotisserie chicken and I can never plan ahead enough in advance to make something in the crock pot, here’s how I did it: I took 3 boneless, skinless chicken breasts and boiled them for exactly 10 minutes.
I then immediately transferred the chicken into my KitchenAid mixer. Now, you may have seen this done before. I’ve certainly seen it all over the internet. However I’ve always been a little squeamish to try it myself because… come on. Chicken? In my KitchenAid? Where I make cookies?? Chicken cookies??! It just doesn’t go. But come on. The chicken is fully cooked, and you wash the KitchenAid stuff afterwards. I put both the bowl and beater in the dishwasher so I know they’re clean and sterilized. So, I got over it, and now this may seriously be my favorite way to cook chicken.
It’s SO easy. It really does work. It works really, really well!
I even threw my seasoning in and mixed it up again to season the chicken. Hot dog.
So anyway, now that we’ve got the chicken out of the way, or while the chicken’s boiling, if you want, let’s start on the veggies. Add about a tablespoon of olive oil to the bottom of a large skillet over high heat. When the oil is very hot, and just barely starts to smoke, carefully add the diced onions, bell peppers, corn and a little bit more seasoning. I am using this homemade taco seasoning for both the chicken and veggies.
Cook, stirring occasionally, until veggies are slightly charred. Turn heat to low, add minced garlic, and stir to combine until fragrant, about 30 seconds.
Next, roll out the pizza dough to approximately a 12×15-inch rectangle. Top with shredded chicken….
Charred Veggies…
1/2 cup black beans…
And diced tomatoes. I am using Ro-tel tomatoes and green chilies here, but if you’re not into spicy you can use petite diced tomatoes instead.
Top with cheese… And at this point you may want to press down on the toppings to flatten everything out. Really press down good, this will help keep the filling from falling out when you roll it up.
And finally, top with thinly sliced green onions. If you have leftover green onions (sliced) these store really, really well in the freezer. Just store in a freezer Ziplock bag, then you can just grab a handful when you need them. These green onions here came straight from the freezer.
Assembling Your Pizza Rolls
Now we’ve got to roll this bad boy up. Roll up very tightly, pulling the dough towards you and stretching it out as you roll.
Slice into twelve 1-inch rolls.
And arrange in a 9×12-inch baking dish that’s been coated generously with nonstick cooking spray. If some of the filling falls out, don’t worry, just sprinkle it over the rolls in the dish.
Bake at 425 degrees F for 15-20 minutes until dough is golden brown around the edges.
Top with a little fresh chopped cilantro if desired. These are so good and packed with flavor!! We devoured them. I could eat this every night!! Hope you enjoy!! :)
Southwestern Chicken Pizza Rolls
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Prep Time: 15 minutes -
Cook Time: 20 minutes
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Total Time: 35 minutes
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Yield: 12 rolls 1x
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Category: Dinner
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Method: Oven
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Cuisine: American
Prep Time:
Yield:
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Cuisine:Description
These Southwestern Chicken Pizza Rolls are insanely delicious! Warm and savory roll-ups filled with chicken and veggies to satisfy all your pizza cravings without all the grease!
Ingredients
- 2 cups (3/4 lb) cooked, shredded chicken
- 1 envelope (3 tablespoons) taco seasoning
- 1 tablespoon olive oil
- 1 cup diced onion (about 1/2 an onion)
- 1/2 cup diced red bell pepper (about 1 bell pepper)
- 1 cup corn (fresh or frozen)
- 2–3 cloves garlic, minced
- 1 can (13.8 oz) refrigerated classic pizza crust
- 1/2 cup black beans, drained and rinsed
- 1 (10 ounce) cans Ro-Tel Diced Tomatoes and Green Chiles, drained
- 1/2 cup shredded cheddar cheese
- 1/3 cup thinly sliced green onions
Instructions
- Preheat to 425 degrees F. Generously coat a 9×13-inch baking dish with nonstick cooking spray.
- Season chicken with 1/2 packet (1.5 tablespoons) taco seasoning. Add olive oil to a large skillet over high heat. When the oil is very hot, add the onion, bell pepper, corn, and remaining taco seasoning. Cook, stirring occasionally, until veggies are slightly charred. Turn heat to low, add garlic and stir to combine until fragrant, about 30 seconds. Remove from heat.
- Roll out pizza dough to approximately a 12×15-inch rectangle. Top with chicken, veggies, beans, diced tomatoes, cheese, and green onions. Press down to flatten. Roll the dough up very tightly, pulling the dough towards you as you roll. Cut into twelve 1-inch rolls and place into prepared pan.
- Bake at 425 degrees F for 15-20 minutes until dough is golden around the edges.
Just made for dinner. WHIle the dough was thin, it did roll up without tearing and if sliced very carefully the roll  held together enough to transfer to the dish.  I would be wary of doubling the pizza dough due to the fact the inside layers take longer to cook.  The only  suggestion I have is to not pack them too snug in the dish. The less touching the better so the dough has best chance of cooking. I did two dishes, one was a little tighter closer spacing and followed recipes time of baking and the other one I left a little bigger gap between rolls  and also let it bake a little  until it was browner on edges, and then the dough was cooked all the way through. Tasted delicious! Little sour cream and tossed salad completed yummy dinner. Thanks for recipe.
Great tips! So glad you enjoyed!
On a TV cooking show (can’t remember which one) they used dental floss to slice rolls like this – cutting from the bottom, to the top. The filling didn’t come out like it often does when cut with a knife.
Delicious! I do agree with the other person who suggested to double the pizza crust. One pizza crust was too thin when I was making it.
The concept of this recipe is excellent. However following these directions will leave you with an epic mess!!! I will make again, however I will use grands biscuits, cut them in half and press into a muffin pan. Then fill the with the chicken mixture.
Just found this recipe. With the southwest pizza we made used cold smoked cheese and corn chips, to go along with the smoked grilled chicken. We’re going to do the rollup for the next one.
Has anyone tried this but instead of pizza dough, used crescent roll dough? Drizzled with southwestern ranch, this looks amazing!
Where to start? My first recommendation is don’t buy cheap pizza dough. It tore several times while rolling and was impossible to cut into slices – too gooey. I was super frustrated and the rolls basically turned out like little blobs on the pan. Still tasted good, but dang were they ugly.
For the second attempt, I decided to just leave it unrolled and bake like a pizza. I used a little salsa as the “sauce” and threw in some avocado, too. This version was AMAZINGLY delicious and received rave reviews from our guests. Will definitely be making it this way again!
Just pinned this and it’s on our meal plan for the coming week! Heading to the homepage now for more great recipes–love your site ?
I made this tonight for dinner and for a first attempt I thought it turned out really well. After reading previous comments, I made sure that all my ingredients were cooled before placing on the pizza dough. I also really packed down the ingredients after layering. After rolling up, I placed the “loaf” in the fridge for about 15 minutes before very gently slicing. My dish looked almost identical to the photo and baked for the full 20 minutes. The only issue I found is that not all of the dough cooked evenly. The centers of the rolls were still slightly soft whereas the outer layer were cooked and firm. Tasted great and would definitely make again.
I want to try this to bring to a potluck, I realized that it would come apart. How rolling out the pizza dough and cutting it into circles and putting it in a muffin pan and then adding all the ingredients? I think that is how I am going to do it.
I should have read the reviews because I had the same problem. I think when you make the pepper/onion mix to let it cool before putting it on the dough. I put it on straight from the stove and it weakened the dough so when rolling it up the dough was just pulling too thin. I didn’t even bother trying to cut it. I just put it in the oven like a loaf. It’s still cooking so hopefully it tastes good!!
I just tried to make this and as mentioned above it all fell apart as I was cutting it. It was a mess! I put it the oven all messy hoping for a great taste anyways..lol.. Ill probably just do 2 crust like mentioned next time and maybe that’ll help? Looks good though!
Just finished everything and rolled it up and when I cut it it is falling apart.i have nothing else for dinner……so before I cut to many 1-inch pieces…I just put the whole log in the oven. Wish me luck. :(
These look delicious! Can’t wait to try them!
This recipe tasted good but the weight of the ingredients was too much for the pizza crust. It just all fell apart. Should really be split between 2 pizza crusts to make it work. Good flavor overall.
Thank you so much for posting the nutrition info!
Liked your recipe a lot. Looking forward for some more mouth watering recipes. Keep up the good work.
I love how colorful, creative, and delicious these look! (and I’m certain they taste just as scrumptious as they look too) Love it!!
Oh my gosh yum. Spicy? Cheese? Pizza dough? My loves all in one! Do you think this is something I could make ahead the night before and keep in the fridge or will the dough get soggy?
O.M.G.!! These look so yummy!!!! I’m going to have to make these THIS weekend!!!
great snacks for the kids. It has everything they want especially the chicken and the cheeses. I’m getting ready to try this my kitchen. Time is gold so I need to cook something that is fast but also delicious.
OH WOW! This makes my mouth water! I’ll be making these soon!
Thank you!
We love pizza around here, so I know my kiddos would devour this awesome pizza roll up in no time! Such a fun way to do dinner!!!
This sounds so good! I must try it! Thanks, Amanda!
A great inventive recipe. Looks so good and I will try it soon. Thanks Amanda.
What a yummy recipe! It’s so fun too!
OH WOW
that looks amazing and so creative too! can’t wait to try it
What a fun, yummy-looking recipe! I’ll definitely try it, and will probably then experiment with other fillings. So creative…I love it.
“The Busy Brunette”
http://thebusybrunette.blogspot.com/