Oven-Baked Pizza Chicken Rollups

I made pizza chicken rollups last Tuesday and they’re basically what happens when you can’t decide between chicken parmesan and pizza. The trick is pounding the chicken really thin so it actually rolls without cracking and holds all that cheese and pepperoni inside without leaking everywhere.

Why You’ll Love This Recipe

• The breadcrumb crust gets crunchy but the chicken stays crazy tender inside
• You can prep these in the morning and just bake them when you get home
• Each roll has provolone AND mozzarella so you get that proper cheese pull
• The pepperoni crisps up a little at the edges which I didn’t expect but it’s really good
• It’s easier than making actual pizza and you don’t need a pizza stone or any special gear
• They slice clean if you let them rest, so they actually look nice on the plate

The Story Behind This Recipe

I wanted pizza on a Tuesday night but I also had chicken breasts that needed to get used. I’d seen those rollup recipes before but they always seemed fussy with toothpicks falling out and filling oozing everywhere. The bamboo skewers thing I stole from a different recipe and it actually works — they hold everything together without the rollups exploding in the oven. The olive oil brush before the breadcrumbs was something I added because I was worried about dry oven baked chicken and it turns out that little bit of fat makes the crust stick better too. Now I make these maybe twice a month because my kids will actually eat them without complaining.

What You Need

You’re going to need 4 boneless skinless chicken breasts and they need to be the kind you can pound flat without them shredding into pieces. I use kosher salt and cracked black pepper for seasoning because table salt gets too salty too fast and pre-ground pepper doesn’t have the same bite. For the filling you need 1/2 cup pizza sauce and you’ll divide it up as you go, 4 slices of provolone cheese because it melts smooth without getting greasy, and 24 slices of pepperoni which is about 6 per breast. The shredded mozzarella is 1/2 cup total and you’ll use some inside the rolls and save the rest for topping at the end.

The coating is 1 cup breadcrumbs mixed with 1/4 cup parmesan cheese, 1 tablespoon chopped oregano, 1 tablespoon chopped basil, and 1/2 teaspoon onion powder. Fresh herbs are better here but dried works if that’s what you have. You’ll need extra virgin olive oil for brushing the outside of the rolls before you coat them and that’s not optional because it’s what makes the crust actually stick and get crispy instead of just sitting there pale and sad. Nonstick cooking spray for the pan and bamboo skewers to hold everything together while it bakes. I bought a pack of 100 skewers for like two dollars and I still have most of them.

How to Make Oven Baked Chicken Rollups

Turn your oven to 425 degrees and line a 10x15 baking sheet with foil then spray it with nonstick cooking spray so nothing sticks later. Mix the breadcrumbs with the parmesan cheese, 1 tablespoon chopped oregano, 1 tablespoon chopped basil and the onion powder in a shallow bowl and set it aside where you can reach it easily.

Now you’ve got to pound the chicken breasts to 1/4 inch thickness and this is the part that matters most. Put each breast between two pieces of plastic wrap or in a gallon zip bag and use a meat mallet or the bottom of a heavy pan to flatten it evenly. If you don’t get it thin enough the chicken won’t roll without cracking and if it’s uneven it’ll cook weird with some parts dry and some still undercooked.

Pat both sides of each flattened breast with paper towels to get rid of moisture. Season one side with kosher salt and cracked black pepper but go light because you’ve got salty cheese and pepperoni coming. Flip the breast over to the unseasoned side and spread 1 1/2 tablespoons of pizza sauce in the center, staying away from the edges so it doesn’t squirt out when you roll.

Lay one provolone slice over the sauce. Then arrange 6 pepperoni slices on top of that and sprinkle 2 tablespoons of the shredded mozzarella over the pepperoni. When you’re rolling these you’ll notice the filling wants to slide around so you have to kind of press it into place as you go, starting from one short end and tucking as you roll toward the other end. It’s not hard but it’s not automatic either.

Stick two bamboo skewers lengthwise through each roll to hold it shut while it bakes. Brush the outside of each roll with olive oil and I mean really brush it, don’t just dab it on. Roll each one in the breadcrumb mixture until it’s coated on all sides and the ends too. Put them on the baking sheet and bake for 20 minutes and you’ll start smelling the herbs and chicken about halfway through.

Pull the pan out and spoon 2 tablespoons of pizza sauce over each roll. Sprinkle the rest of the shredded mozzarella on top along with another 1/4 teaspoon each of chopped oregano and basil. Bake for 5 more minutes until the cheese melts and bubbles. Take the pan out and pull the skewers out carefully because they’re hot and the chicken rollups recipe doesn’t work if you burn your fingers trying to serve it. Let them rest for a few minutes before you slice into them or all the cheese and sauce will run out onto the plate.

What I Did Wrong the First Time

I didn’t let the chicken rest after baking and I sliced into it immediately because I was hungry. All the cheese and sauce just poured out onto the cutting board and the slices looked empty and sad instead of stuffed. When I make pizza chicken now I wait at least 3 or 4 minutes after pulling the skewers out and the filling actually stays inside where it’s supposed to be. It’s annoying to wait when it smells that good but it makes a real difference in how the slices look when you plate them.

Oven-Baked Pizza Chicken Rollups

By Emma

Prep:

20 min

Cook:

25 min

Total:

45 min

Servings:

4 servings

Ingredients

• 1 cup breadcrumbs
• 1/4 cup parmesan cheese
• 1 tablespoon chopped oregano
• 1 tablespoon chopped basil
• 1/2 teaspoon onion powder
• 4 boneless skinless chicken breasts, pounded to 1/4 inch thickness
• kosher salt
• cracked black pepper
• 1/2 cup pizza sauce divided
• 4 slices provolone cheese
• 24 slices pepperoni (about 6 per chicken breast)
• 1/2 cup shredded mozzarella, divided
• extra virgin olive oil for brushing
• nonstick cooking spray
• 2 bamboo skewers per chicken roll

Method

1. 1 Heat the oven to 425 degrees. Line a 10x15 baking sheet with foil and coat it lightly with nonstick cooking spray. Set the pan aside.
2. 2 In a shallow bowl, mix together the breadcrumbs, parmesan cheese, 1 tablespoon chopped oregano, 1 tablespoon chopped basil, and onion powder. Set this mixture aside.
3. 3 Place the chicken breasts on a sturdy surface and pound each to a uniform 1/4 inch thickness. This ensures even cooking and tender texture.
4. 4 Pat both sides of the chicken with paper towels to dry off any moisture, helping the coating stick better and crisp nicely.
5. 5 Season one side of each flattened chicken breast with kosher salt and cracked black pepper lightly—just a sprinkle to bring out the flavor without overpowering.
6. 6 Turn the chicken breast over to the unseasoned side. Use the back of a spoon or a small spatula to spread 1 1/2 tablespoons of pizza sauce onto the center, steering clear of the edges to avoid spillover when rolling.
7. 7 Lay one provolone slice evenly over the pizza sauce. The cheese melts and binds the fillings as it cooks.
8. 8 Next, arrange 6 pepperoni slices flat on top of the provolone, making sure they cover the surface without overlapping too densely.
9. 9 Sprinkle 2 tablespoons of shredded mozzarella over the pepperoni, which will melt into a bubbly layer during baking.
10. 10 Carefully roll the chicken breast from one short end toward the other, tucking the filling inside. It takes a gentle but firm touch to keep the roll tight without tearing the chicken.
11. 11 Insert two bamboo skewers lengthwise through each rolled chicken breast to hold everything securely in place while baking.
12. 12 Brush each chicken roll liberally with extra virgin olive oil, adding flavor and promoting a golden, crisp crust as it bakes.
13. 13 Dip each roll into the breadcrumb mixture, coating each side and the ends evenly. The crumbs will create a pleasant crunch that contrasts with the tender chicken and melted cheese.
14. 14 Place the coated rolls on the prepared baking sheet and slide them into the oven. Bake for 20 minutes. You’ll hear the faint crackle of the crumb crust as it toasts and see the chicken juices bubbling at the edges.
15. 15 Pull the pan out and spoon 2 tablespoons of pizza sauce over each roll. Don’t skimp here—the sauce adds moisture and tang.
16. 16 Sprinkle the remaining shredded mozzarella back on top, followed by a final dusting of 1/4 teaspoon each of chopped oregano and basil. This fresher hit of herbs brightens the finished dish.
17. 17 Return the pan to the oven and bake for an additional 5 minutes. As the cheese melts and bubbles, the aroma of oregano and basil intensifies, making it clear that dinner is close.
18. 18 Remove the chicken from the oven and carefully take out the bamboo skewers. Allow the rollups to rest a few minutes before slicing, so the juices redistribute and the filling doesn’t ooze out immediately.

Nutritional information

Calories

679

Protein

64g

Carbs

23g

Fat

36g

Print Recipe Save to Pinterest

Tips for the Best Pizza Chicken

The chicken needs to be completely dry before you season it or the breadcrumbs will turn into a gummy paste instead of a crust. I pat each breast with paper towels at least twice and sometimes I even let them sit on a plate in the fridge for 20 minutes to air dry a little.

When you’re rolling, press down gently on the filling as you go so it compacts into the center instead of sliding around. The first time I rushed this and ended up with all my pepperoni bunched at one end and nothing but chicken at the other.

Don’t skip brushing the entire surface with olive oil including the ends because those parts dry out fastest in the oven. I learned this when I served rollups with crusty dry ends and juicy middles which looked weird on the plate.

Pull the skewers out as soon as you take the pan out of the oven because if you wait until after it rests they stick to the cooked cheese inside and you’ll rip the chicken apart trying to remove them. The skewers slide out clean when the cheese is still liquid.

Serving Ideas

I serve these with garlic bread and a simple salad but honestly the rollups are filling enough on their own. Sometimes I’ll put out extra pizza sauce on the side for dipping because my kids go through it fast.

Slicing each roll into 4 or 5 rounds makes it look fancy if you’re having people over and you can see all the layers of cheese and pepperoni in the cross section. I tried serving them whole once and nobody knew how to cut them without making a mess.

Leftover chicken rollups go into lunch containers with cherry tomatoes and cucumber slices and they reheat better than I expected.

Variations

You can swap the pepperoni for cooked Italian sausage crumbles but you need to cook and drain the sausage first or it’ll make everything greasy. I tried this once and the flavor was good but it took longer to prep.

Using marinara instead of pizza sauce works fine and sometimes I think it tastes better because it’s less sweet. The texture is thinner though so don’t use as much or it’ll leak out the ends while you’re rolling.

If you want to make these spicy add sliced banana peppers or jalapeños on top of the pepperoni before you roll. The heat mellows out in the oven but you still get that little kick at the end.

Turkey cutlets work instead of chicken breasts and they’re already thin so you don’t have to pound them. They cook a minute or two faster though so watch them after 18 minutes or they’ll dry out on you.

FAQ

Can I use chicken thighs instead of breasts? Boneless skinless thighs work but they’re harder to pound flat without tearing and they have more fat so the coating can slide off while they bake. If you use thighs add 3 to 5 minutes to the baking time.

Do I have to use bamboo skewers or can I use toothpicks? Toothpicks fall out when the chicken expands in the oven and then your rolls open up and leak everywhere. I tried toothpicks the first time and it was a disaster.

Can I make these ahead of time? You can assemble the rolls in the morning, stick them in the fridge on the baking sheet covered with plastic wrap, and bake them when you get home. Don’t add the breadcrumb coating until right before you bake or it gets soggy.

What if I don’t have a meat mallet to pound the chicken? Use the bottom of a heavy skillet or a rolling pin or even a full wine bottle. Just put the chicken in a zip bag first so you don’t splatter raw chicken juice everywhere.

Can I freeze these before baking? Yeah but freeze them before you coat them in breadcrumbs. Wrap each roll individually in plastic wrap then put them all in a freezer bag for up to 2 months. Thaw in the fridge overnight, then coat and bake as usual.

How do I know when the chicken is done? The internal temperature should hit 165 degrees when you stick a thermometer into the thickest part. If you don’t have a thermometer cut into one and check that the meat isn’t pink and the juices run clear.

Can I broil these instead of baking? The broiler will burn the breadcrumb coating before the chicken cooks through. You need the oven to cook everything evenly then you can hit it with the broiler at the very end if you want extra color on the cheese.

What kind of breadcrumbs work best? Plain or Italian seasoned both work fine. Panko breadcrumbs make it crunchier but they don’t stick as well to the chicken so you need to press them on harder when you coat each roll.

Why did my rolls fall apart when I sliced them? You didn’t let them rest long enough after baking. The cheese and juices need 3 to 4 minutes to set up or they just pour out onto the cutting board when you cut in.

Can I use pre-shredded cheese or does it have to be fresh? Pre-shredded works and that’s what I use most of the time. Fresh mozzarella has too much moisture and makes everything soggy so stick with the low-moisture shredded kind.

Do I really need both provolone and mozzarella? The provolone melts smoother and has more flavor, the mozzarella gives you that stretchy cheese pull. You could use all mozzarella but it won’t taste as good.

How do I reheat leftover oven baked chicken rollups? Microwave makes them rubbery. Put them in a 350 degree oven for 10 minutes covered with foil so they don’t dry out. The breadcrumb crust won’t be as crispy as fresh but it’s still good.

Can I make mini versions of these? Cut each pounded breast in half and use half the filling for each piece. You’ll need one skewer per mini roll and they’ll bake in about 15 minutes instead of 20.

What if my chicken breasts are really thick? Pound them longer or cut them in half horizontally first then pound each piece. You can’t roll chicken that’s too thick without it cracking down the middle.

Is there a way to make these without skewers? You can try placing them seam side down on the baking sheet and hoping they stay closed but I’ve never had that work. The skewers are worth buying.

Why is my breadcrumb coating falling off? You didn’t brush enough olive oil on the outside before rolling in the crumbs. The oil is what makes the coating stick and if you skip it or go too light the crumbs just slide off in the oven.

Can I use a different type of pepperoni? Turkey pepperoni works but it doesn’t crisp up at the edges the same way. The regular stuff has more fat which helps everything stay moist while it bakes and adds flavor to the cheese.

How thin is 1/4 inch really? About the thickness of two stacked quarters. If you can see light through the chicken when you hold it up you went too thin and it’ll tear when you try to roll it.