Pizza Rolls

Pizza Rolls

These pizza rolls are another inspiration from the Old Chicago’s menu. (What can I say? Pizza speaks to me.)


They are spectacular for taking to a casual social gathering – (sports ball viewing parties, etc). Flavorful, gooey, wonderful…


 Is it weird that I am totally enamored with how pretty they look in the pan?


Call off your diet and let’s get to cooking!

Pizza Rolls
Prep time
Cook time
Total time
Recipe type: Appetizer/Side
Cuisine: American
Serves: 10
  • Ranch Dressing
  • 50 large slices of pepperoni or 100 of the mini slices.
  • 2 cans of Pilsbury buttermilk biscuits
  • Garlic powder
  • Onion powder
  • All-purpose pre-mixed Italian Seasonings
  • 2 cups shredded Pepperjack cheese
  • ½ cup shredded Parmesan
  • 2 eggs, beaten
  • Pizza sauce
  1. Preheat oven to 425.
  2. Open up the scary popping biscuit can and remove a single biscuit. Flatten and stretch the biscuit until it's about 50% wider than usual.
  3. Place a teaspoon sized dollup of ranch dressing in the center of the biscuit
  4. Place a slice of pepperoni on the dollup of ranch.
  5. Sprinkle with about a tablespoon of Pepperjack cheese, and then dust lightly with garlic and onion powder.
  6. If you looove pepperoni or are using the mini-sized slices, add another piece over the cheese.
  7. Gather up the edges of the biscuit (pretend like it is a little pouch of goodness) and pinch together until it is sealed tightly.
  8. Place the pouch-o-goodness seam side down in a 9 x 13 baking pan.
  9. Rinse and repeat the process with biscuit pouches until you run out of biscuits or run out of pans to hold them.
  10. Brush the biscuit pouches with beaten egg.
  11. Sprinkle biscuits with Parmesan and Italian Seasonings.
  12. Bake for 18-25 minutes or until golden brown.
  13. Serve with a side of pizza sauce.
  14. Enjoy!
Thai Pizza

Thai Pizza

Though it’s not exactly known for authentic Thai cuisine (not that pizza counts either!), the first time I had a “Thai Pie” was in Boulder, Colorado. It was an incredible combination of sweet, savory, cheese, and carbs – I was totally hooked.


I’ve since moved to the San Francisco Bay Area and my access to incredible cuisine from all over the world is at an all time high…but I still crave the peanut-y goodness I enjoyed ten years ago.


Thanks to the internet, a stubborn demeanor, and some trial and error, I’ve managed to make my own version of this tasty dish. It has a fool-proof homemade crust, to boot.


Note: if you’re serving this Thai pizza as a main dish, this recipe only serves three people. If you cut it into smaller pieces, it makes a lovely appetizer and works for 4-6.


If you have some fresh Naan on hand, go ahead and use it instead of the pizza dough. Yum!


Oh! Don’t be afraid of the huge pile of veggies before it goes into the oven – it shrinks as the pizza bakes, like so:


5.0 from 1 reviews
Thai Pizza
Prep time
Cook time
Total time
This "thai pie" pizza is a delicious combination of flavorful chicken, rich peanut sauce, cheese, and loads of yummy veggies.
Recipe type: Pizza
Cuisine: Italian, Thai, Fusion
Serves: 3
For BBQ Chicken
  • 1 crockpot liner
  • 1 frozen chicken breast
  • 1 cup chicken broth
  • ¼ cup hoisin sauce
For Dough
  • ¾ cup hot water
  • 1 teaspoon instant yeast
  • 1½ teaspoons salt
  • 2 cups all purpose flour
  • Parchment paper
For Sauce
  • 5 tablespoons chunky peanut butter
  • 2 tablespoons minced ginger (I use the squeeze bottle kind!)
  • 2 tablespoons honey
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons hot chili oil
  • 2 teaspoons Sriracha (more if you like heat, less if you don't)
For Toppings
  • ½ cup shredded mozzarella
  • ½ cup shredded cheddar
  • ½ cup chopped green onion
  • ½ cup sliced red bell pepper
  • ½ large carrot, peeled and grated
  • ¼ cup chopped cilantro
  • ¼ cup chopped broccoli
  • 3 tablespoons sesame seeds
  1. Bring out your Crockpot/Slow Cooker and line it with your handy, dandy plastic liner.
  2. Throw the frozen chicken breast, chicken broth, and hoisin sauce into the Crockpot.
  3. Set to high and cook for four hours or until the chicken comes apart easily with a fork.
  4. Shred chicken, then drain excess liquid. (Can be made up to one day ahead).
  5. Combine yeast and warm water in a medium-sized mixing bowl.
  6. Add 1½ teaspoons of salt, two cups of flour, and knead until smooth (about 5-8 minutes).
  7. Cover and set aside.
  8. Preheat oven to 425° Fahrenheit.
  9. Roll out dough into a large disk ¼ inches thick on parchment paper.
  10. Move dough and paper to baking sheet.
  11. Combine sauce ingredients in a blender and process until smooth.
  12. In a separate bowl, combine chicken, bell pepper, carrot, and broccoli with 4 tablespoons of pizza sauce. Mix until uniformly covered with sauce.
  13. Spread remaining sauce evenly over dough.
  14. Top with cheese, chicken, green onions, cilantro, and sesame seeds.
  15. Bake for 17 minutes or until the cheese is melted and the crust is golden brown.