Pizza Chicken Roll-Ups

If your house is divided between pizza lovers and people trying to eat more protein, these chicken roll-ups solve the argument. Flattened chicken breasts get rolled around pepperoni and mozzarella, then baked under a blanket of pizza sauce until everything is bubbly and melty.

Pounding the chicken to ¼ inch is key. Too thick and the rolls won’t cook evenly or hold their shape. Use the flat side of a meat mallet or a heavy skillet, and work from the center outward so the thickness stays consistent.

Rolling tightly matters here. Loose rolls let the cheese escape during baking, and you end up with a puddle of mozzarella in the dish instead of inside the chicken where it belongs. Toothpicks are your friends. Use at least two per roll.

The covered-then-uncovered baking method cooks the chicken through gently under the sauce, then the last 5 to 10 minutes uncovered lets that final layer of mozzarella melt and get slightly golden on top.

Chef Tips

• Slice the mozzarella thin so it rolls easily without cracking the chicken
• Remove the toothpicks before serving, especially if kids are at the table
• Use a meat thermometer to check the thickest part of each roll. You want 165°F (74°C) internally
• Leftover rolls reheat well in the oven at 325°F (163°C) for about 15 minutes. Microwaving makes the cheese rubbery

Variations

• Swap pepperoni for thin-sliced ham and provolone for a stromboli-style twist
• Add a layer of fresh basil leaves inside each roll before wrapping
• Use marinara instead of pizza sauce and serve over spaghetti for a chicken Parm riff