- Total: 55 min
- Active: 20 min
- Yield:4 rolls
1 cup shredded mozzarella
1 cup shredded provolone
1/4 cup grated Parmesan
2 cups skinless chopped rotisserie chicken meat
4 slices cooked and crumbled bacon
2 tablespoons chopped fresh chives
1/3 cup good-quality prepared creamy Caesar dressing
Freshly ground black pepper
1 pound pizza dough, at room temperature
Extra-virgin olive oil, for the dough
1 tablespoon unsalted butter, melted and cooled
- Preheat the oven to 375 degrees F and line a baking sheet with parchment. Combine the mozzarella, provolone and Parmesan in a large bowl and toss to combine. Transfer 1/2 cup of the cheese mixture to a small bowl and reserve.
- Add the chicken, bacon and chives to the large bowl with the cheese. Drizzle with the Caesar dressing and season with several grinds of black pepper. Toss until everything is combined and well coated.
- Divide the pizza dough into 4 equal pieces and rub lightly with olive oil. Roll one piece into a 7-by-9-inch rectangle. With one of the long sides closest to you, arrange a quarter of the filling in a log across the center of the rectangle, leaving an inch of space at each side edge. Fold in the sides, then fold the bottom piece of dough over the filling and roll up to enclose it, trimming away any excess dough. Pinch the seams together to seal well. Place the roll seam-side down on the prepared baking sheet. Repeat with the remaining dough and filling, leaving about 2 inches between each on the baking sheet.
- Brush the rolls all over with the melted butter and sprinkle with the reserved cheese mixture. Bake until the rolls are golden and the cheese topping is crusty and browned, 25 to 30 minutes. Let cool 5 minutes before serving.
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