Pizza Stuffed Chicken Roll-Ups

Why These Pizza Stuffed Chicken Roll-Ups Are a Weeknight Winner

Pizza stuffed chicken roll-ups came about one night when I couldn’t decide between pizza and a simple baked chicken dinner. Rolling pizza flavors into thin chicken cutlets solved the dilemma, it’s fast, uses pantry staples, and the whole family digs in. The breadcrumb coating gets golden and crisp, while the inside stays juicy and cheesy.

Why You’ll Love This Easy Dinner Recipe

• Ready in under 30 minutes, perfect for busy weeknights.
• Kid-friendly fun: each bite tastes like a mini pizza, and the roll-ups are easy for little hands.
• Customizable fillings so you can use up leftover veggies or swap in your favorite pizza toppings.

Key Ingredients for Pizza Stuffed Chicken Roll-Ups

• Boneless, skinless chicken breasts, halved and pounded to an even 1/4-inch thickness ensures quick, even cooking. Butterfly or buy pre-sliced cutlets to save time.
• Part-skim shredded mozzarella, melts nicely without making the roll-ups greasy. Whole-milk also works, but part-skim keeps the dish lighter.
• Seasoned whole wheat bread crumbs, add crunch and flavor. Plain panko can substitute, but season with Italian herbs first.

Kitchen Tools for Baked Chicken Roll-Ups

• Large baking sheet
• Parchment paper or foil
• Meat mallet or rolling pin for pounding
• Wax paper to cover while pounding
• Two small bowls for dipping mixtures

Tips for Making Perfect Stuffed Chicken

Pound the chicken to an even 1/4-inch thickness so it rolls easily and cooks at the same rate. If the cutlets tear, just press the edges together when rolling, they’ll seal as they bake. For the breading, use one hand for wet dipping and the other for dry to keep your fingers from getting clumpy.

Expert Advice for Pizza Chicken Roll-Ups

Turkey pepperoni has less fat than regular, so it won’t make the roll-ups greasy, but it still gives that classic pepperoni flavor. If you use full-fat mozzarella, reduce the olive oil in the dip slightly to keep the breading from getting soggy. An instant-read thermometer inserted into the center of a roll-up should read 165°F before the final topping step.

Easy Variations for Chicken Roll-Ups

Swap the turkey pepperoni for thinly sliced salami or cooked Italian sausage. Add chopped black olives or sautéed spinach along with the mushrooms. For a low-carb version, skip the bread crumbs and coat the roll-ups in almond flour mixed with Parmesan. You can also replace the marinara with pesto for a different flavor profile.

What to Serve with Pizza Stuffed Chicken Roll-Ups

Set the roll-ups over a bed of arugula dressed lightly with lemon vinaigrette for a fresh contrast. A side of roasted broccoli or a simple green salad also works well. Warm extra marinara for dipping, it turns every bite into saucy goodness.

How to Store Leftover Stuffed Chicken

Place cooled roll-ups in an airtight container and refrigerate for up to 3 days. To keep the breading from softening, store them in a single layer or separate with parchment paper.

Freezing Chicken Roll-Ups for Later

Arrange the baked and cooled roll-ups on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container. They keep for up to 2 months. To reheat, bake straight from frozen at 400°F until hot and crispy, about 12-15 minutes, no thawing needed.

Best Way to Reheat Pizza Chicken Roll-Ups

Reheat on a baking sheet in a 375°F oven for 8-10 minutes. The oven restores the crispiness of the breading better than a microwave. If the roll-ups look dry, brush a little marinara over the top halfway through.

Pizza Stuffed Chicken Roll-Ups FAQs

Equipment

• baking sheet
• foil or parchment paper
• spray oil
• wax paper
• small bowl
• knife
• oven

Recipe

Pizza Stuffed Chicken Roll-Ups

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Prep

10 min

Cook

25 min

Total

35 min

Servings

4 servings

Cuisine

Italian-American

Course

Dinner

Ingredients

• olive oil spray or cooking spray
• 2 oz boneless, skinless chicken breasts (8-ounce each)
• 0.25 tsp kosher salt
• freshly ground black pepper
• 0.5 cup shredded part-skim mozzarella (shredded)
• 12 slices turkey pepperoni
• 12 slices white button mushrooms
• 0.25 cup seasoned whole wheat or regular bread crumbs
• 2 tbsp freshly grated Parmesan cheese (freshly grated)
• 0.5 tbsp olive oil
• 1 tbsp fresh lemon juice
• 0.33 cup marinara sauce (homemade or store-bought)
• 8 slices red onion (thin slices)
• 2 tbsp green bell pepper (finely chopped)

Instructions

1. Preheat the oven to 450 degrees F. Line a large baking sheet with foil or parchment paper and spray with oil. Set aside.
2. Halve each chicken breast horizontally to create 2 cutlets. Cover with a piece of wax paper and lightly pound to a 1/4-inch thickness. Season with salt and black pepper.
3. Lay the chicken cutlets on a work surface and top each piece, in the center, with 1 tablespoon mozzarella cheese, 3 slices pepperoni, and 3 slices mushroom. Loosely roll each one up and set them seam side down.
4. In a small bowl, combine the bread crumbs and Parmesan cheese. In a second small bowl, combine the olive oil, lemon juice, and pepper to taste. Dip a chicken roll-up into the oil mixture, then in the bread crumb mixture. Place it seam side down on the prepared baking sheet. Repeat with the remaining chicken. Lightly spray the roll-ups with oil.
5. Bake until the chicken is nearly done, about 20 minutes. Remove the baking sheet from the oven. Top each roll-up evenly with marinara sauce, mozzarella cheese, onion, and bell pepper. Bake until the cheese is melted and the sauce is hot, about 4-5 more minutes. Serve immediately.

Nutrition (per serving, estimated)

Calories

314 kcal16% DV

Protein

28 g56% DV

Fat

9 g12% DV

Carbs

35 g13% DV

Fiber

7 g25% DV

Sugar

15 g

Sodium

615 mg27% DV

% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.

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Pairs Well With

DinnerChicken Parmesan