Pizza Rolls Recipe (With Chicken Tikka)
This irresistible pizza rolls recipe (with chicken tikka) is cheesy, spicy, and crispy! Perfect for snacks, appetizers, or game day treats.
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Ingredients
Chicken Tikka
- 1 lb chicken tenderloins
- 2 tablespoon cooking oil
- 2 tablespoon white distilled vinegar
- 1 lemon
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 teaspoon salt
- 1 teaspoon red chili powder
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 1 teaspoon amchur powder
- 2 tablespoon beetroot powder (optional)
Pizza Rolls
- 1 sheet refrigerated pizza dough (see notes)
- ⅓ cup marinara sauce (see notes)
- 2 cups shredded chicken tikka
- 2 cups shredded mozarella
Garlic Butter
- ½ cup butter
- 1 teaspoon garlic paste
Spicy Marinara
- 2 cups marinara sauce
- ¼ onion
- 3 cloves garlic
- ¼ cup white distilled vinegar
- ½ teaspoon black pepper
- 2 tablespoon cooking oil
- 1 tablespoon mustard seeds
- 1 tablespoon red chili flakes
Instructions
Chicken Tikka
- Mix all of the ingredients listed above and apply to the chicken tenderloins.
- Marinate for 30 minutes in the fridge.
- Air fry the tenderloins at 400℉ for 20 minutes, flipping halfway through.
- Cool, shred and set aside for later.
Pizza Rolls
- Roll out the pizza dough on a clean surface and roll it out a little bit.
- Spread the marinara sauce on it, leaving about half an inch around the edges free of the sauce. (see notes)
- Spread the shredded chicken tikka in an even layer, followed by the mozarella. (see notes)
- Start rolling the dough lengthwise away from you and pinch it at the end to seal the filling.
- Use a sharp knife or dough scraper to cut it into 10 even pieces (about 1-11/2 inches in width.
- Place each roll on a baking sheet lined with parchment and glaze with the garlic butter (instructions below).
- Bake at 400℉ for 15 minutes.
- Cool for 5 minutes before serving.
Garlic Butter
- Melt the butter in the microwave at 10 second increments until melted.
- Mix in the garlic paste and use as needed.
Spicy Marinara
- Blend the marinara, onion, garlic cloves, vinegar, and black pepper in a blender until you have a thick puree.
- Heat the sauce on the stove at medium for 5 minutes.
- Heat the cooking oil and temper the mustard seeds and red chili flakes for 30 seconds to one minute.
- Pour the tempering over the heated marinara sauce, cover and let it sit for 5 minutes.
- Stir to mix, plate, and serve with the pizza rolls.
Notes
Refrigerated pizza dough: My preferred brand is Pillsbury, but feel free to use your favorite brand or even homemade dough if you have a go-to recipe.
Marinara sauce: I use Rao's homemade marinara sauce, but again, you can use whatever you prefer.
Beetroot powder: This is not essential, but I like to use it for that authentic chicken tikka color.
Layering & rolling the dough: This is the only slightly tricky part of the recipe. Here are a few tips to help:
- Don't spread the marinara to the edges so you can seal each roll shut at the end.
- While I like to pack in the filling, it does make it trickier to roll the dough. If you feel that your rolls are falling apart, you can use less than I've recommended.
- My rolls are imperfect while I prep and cut them due to the generous amount of filling, but once you place them on the tray and they bake, the dough will rise and encase the filling and the melted cheese will hold everything in place.
Nutrition
Serving: 1rollCalories: 287kcalCarbohydrates: 7gProtein: 16gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 71mgSodium: 792mgPotassium: 428mgFiber: 2gSugar: 3gVitamin A: 1058IUVitamin C: 12mgCalcium: 146mgIron: 1mg
Have you tried this recipe yet?Mention @Untoldrecipesbynosheen or tag #Untoldrecipesbynosheen!
