BBQ Chicken Pizza Pinwheels
Similar to a cinnamon roll, these little spirals are filled with pizza toppings instead of cinnamon and sugar. In this 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!
Similar to a cinnamon roll, these little spirals are filled with pizza toppings instead of cinnamon and sugar. In this 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!
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- filling:
- pizza dough (you can use a pound of premade raw refrigerated pizza dough instead)
- 3/4 cups warm water
- 2 1/4 teaspoons instant yeast
- 4 cups bread flour
- 1/2 cup bbq sauce
- 1 cup cheddar cheese shredded
- 1/2 cup cooked chicken shredded
- 1/2 cup red onion finely diced
- 3 tablespoons cilantro minced
- Carbohydrate 108.459689500678 g
- Cholesterol 33.3666666861943 mg
- Fat 12.5424682191708 g
- Fiber 5.43718202852657 g
- Protein 27.2234885231123 g
- Saturated Fat 5.60923654503922 g
- Serving Size 1 1 Serving (318g)
- Sodium 457.113628888857 mg
- Sugar 103.022507472151 g
- Trans Fat 1.41853773615455 g
- Calories 668 calories
Step-by-step
- Preheat oven to 500 degrees.
- Pour warm water into a large bowl and sprinkle yeast over top.
- Add flour, salt, and olive oil and mix until a dough is formed.
- Remove from bowl and knead on a floured surface for 5 minutes.
- Transfer to a lightly oiled bowl.
- Cover and allow to sit for 2 hours.
- Transfer the dough to a lightly floured work surface.
- Form dough into 2 round balls.
- Cover with a damp cloth for 10 minutes.
- Preheat oven to 400 degrees.
- Roll dough into a rectangle about 1/2" thick on a floured surface.
- Spread bbq sauce evenly over dough.
- Top with cheddar, chicken, red onion, and cilantro.
- Carefully roll rough lengthwise.
- Slice into 3/4†wide rolls and place face up on a lined baking sheet.
- Bake for 17-20 minutes, or until slightly golden.
- Serve with extra sauce for dipping.
Dough Hydration and the Danger of Over-Kneading
Many home cooks ruin pizza dough by adding excess flour during the five-minute kneading stage, which yields a tough, dense crumb instead of an airy spiral. Bread flour contains high protein levels that form strong gluten strands when hydrated with 3/4 cups of warm water at roughly 105 degrees Fahrenheit. Knead strictly on a lightly floured surface just until the dough smooths out, then transfer it to an oiled bowl for the two-hour rise.
Shaping and Slicing Without Deflating the Spirals
Rolling yeast dough into a rectangle requires patience to maintain uniform thickness. Spread the half cup of barbecue sauce carefully to leave a small border, then layer shredded cheddar, cooked chicken, finely diced red onion, and minced cilantro evenly across the sheet. Tight tension during the lengthwise roll prevents the filling from separating during the subsequent slicing phase into three-quarter-inch portions.
High-Heat Baking Dynamics
Commercial pizza ovens reach extreme temperatures, so home bakers must push domestic equipment to its limits by preheating the oven to 400 degrees Fahrenheit for the assembled rolls. Bake the pinwheels on a lined baking sheet for 17 to 20 minutes until the edges turn slightly golden and the cheese bubbles. Scaling this dough batch up or down requires maintaining the ratio of flour to water to ensure proper fermentation during the proofing stage.
