Baked Spelt BBQ Chicken Pizza Rolls with Mozzarella

Spelt BBQ chicken pizza rolls are soft baked spirals of white spelt dough, filled with smoky shredded chicken and melted mozzarella. You bake all 12 in one 23 x 33 cm / 9 x 13 inch dish. Most of the 1 hour 55 minutes is hands-off rising time.

Spelt gives the dough a mild, nutty flavor. The crumb stays soft, and the dough is easy to roll once it rests.

One judgment call matters here. Spelt gluten is delicate, so knead for 5 minutes only. Over-kneaded spelt turns slack and sticky, and the rolls spread flat instead of holding their swirl.

You can shape the rolls ahead and chill them for up to 12 hours, or freeze them baked. Dinner stays flexible, and leftover chicken gets used, as in other spelt dinners with pan-cooked chicken.

Why You'll Love This Recipe

Soft spelt dough with a mild, nutty flavor
Shape once, then bake fresh or freeze for later
Uses leftover cooked chicken and pantry BBQ sauce
Twelve rolls from a single 23 x 33 cm dish

Hands rolling a rectangle of spelt dough layered with shredded chicken, red onion and grated cheese

Ingredient Notes

White spelt flour: Use white spelt for a soft crumb. Wholemeal spelt works too, but add 1 to 2 tbsp more milk because it absorbs more liquid.
Cooked chicken: Leftover roast or rotisserie chicken works well. If you cook breast from raw, bring it to 165 F / 74 C, cool it, then shred.
BBQ sauce: Choose a thick sauce. Thin sauce soaks into the dough and the swirl turns soggy. Smoky or sweet both work.
Mozzarella: Grate low-moisture block mozzarella. Fresh mozzarella releases water. Mild cheddar or provolone can replace part or all of it.
Instant yeast: If you only have active dry yeast, use the same 7 g and dissolve it in the warm milk for 5 minutes first.

Family table with a warm dish of rolls, a bowl of ranch for dipping, linen napkins and a green salad

Prep Time 25 mins

Cook Time 25 mins

Rest Time 65 mins

Total Time 1 hr 55 mins

Cooking Method: Oven

Cuisine: American

Courses: Main Course

Difficulty: Easy

Cooking Temp: 190 C

Servings: 6

Estimated Cost: 1.90

Calories: 520

Best Season: all_year_round

Dietary: Contains Dairy, Contains gluten (spelt), Contains meat, High Protein

Description

White spelt dough is rolled around BBQ-glazed shredded chicken and mozzarella, cut into 12 spirals, and baked until golden. The rolls pull apart easily and reheat cleanly.

Ingredients

Dough

400 g white spelt flour (plus 2 tbsp for dusting)
7 g instant yeast ((2 tsp))
1 tsp fine salt
1 tsp granulated sugar
240 ml whole milk (warm, about 38 C / 100 F)
2 tbsp olive oil

Filling

300 g cooked chicken (shredded)
150 g BBQ sauce (divided, 90 g for the filling and 60 g for finishing)
1/2 tsp smoked paprika
60 g red onion (finely diced)
200 g low-moisture mozzarella (grated)

To finish

1 tbsp butter ((14 g); melted)
2 tbsp fresh parsley (chopped)

Instructions

Make the dough

1
Whisk the spelt flour, yeast, salt and sugar in the 4-quart / 3.8 L bowl. Add the warm milk and olive oil and mix by hand into a shaggy dough. Knead on a lightly floured surface for 5 minutes, until soft and slightly tacky. Stop there, because over-kneaded spelt turns slack and sticky.
2
Return the dough to the bowl, cover, and leave it in a warm spot for 45 minutes, until puffy and about 1.5 times its size.
3
While the dough rises, stir the chicken, 90 g of the BBQ sauce, smoked paprika and red onion together in the 2-quart / 1.9 L bowl. Keep the mozzarella separate. Line the 23 x 33 cm / 9 x 13 inch baking dish with parchment.

Fill and shape

4
Roll the dough on a floured surface into a 30 x 40 cm / 12 x 16 inch rectangle, about 5 mm thick, with a long edge facing you. Spread the chicken mixture over it, leaving a 2 cm border along the far edge. Scatter the mozzarella on top.
5
Roll the dough up tightly from the near long edge and pinch the seam closed. Trim the ends, then cut the log into 12 slices about 3 cm thick with a serrated knife. Place the slices cut side up in the dish in 3 rows of 4. Cover loosely and rest for 20 minutes while the oven heats to 190 C / 375 F.

Bake and finish

6
Brush the rolls with the melted butter. Bake for 22 to 25 minutes, until the tops are golden and the cheese bubbles at the edges.
7
Cool the rolls in the dish for 5 minutes. Brush with the remaining 60 g BBQ sauce, sprinkle with parsley, and serve warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 520kcal

% Daily Value *
Total Fat 19g30%
Saturated Fat 8g40%
Cholesterol 76mg26%
Sodium 900mg38%
Potassium 440mg13%
Total Carbohydrate 59g20%
Dietary Fiber 4g16%
Sugars 11g
Protein 35g70%

Vitamin A 370 IU
Vitamin C 2 mg
Calcium 220 mg
Iron 3 mg
Vitamin D 15 IU
Vitamin E 1.2 mg
Vitamin K 8 mcg
Thiamin 0.3 mg
Riboflavin 0.3 mg
Niacin 10 mg
Vitamin B6 0.4 mg
Folate 50 mcg
Vitamin B12 0.8 mcg
Phosphorus 430 mg
Magnesium 59 mg
Zinc 2.7 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Knead spelt dough for 5 minutes only, since longer kneading weakens it.
Use thick BBQ sauce so the filling stays inside the swirl.
Warm the milk to about 38 C / 100 F, never hot, or the yeast struggles.
Cool the baked rolls for 5 minutes in the dish before brushing with sauce.
Cook raw chicken to 165 F / 74 C before shredding it for the filling.

Keywords: spelt bbq chicken pizza rolls, spelt pizza rolls, bbq chicken rolls, spelt flour recipes, make-ahead dinner rolls

Equipment

23 x 33 cm / 9 x 13 inch baking dish
mixing bowls (4-quart / 3.8 L and 2-quart / 1.9 L)
rolling pin
serrated knife
parchment paper
pastry brush

Tips

Knead for 5 minutes only, then stop. Spelt dough should feel soft and slightly tacky, not smooth and elastic like wheat dough.
Press the chicken mixture lightly in the bowl and leave any pooled sauce behind. Wet filling softens the dough and blurs the swirl.
Slice the log with a serrated knife and a gentle sawing motion. A flat blade squashes the spiral and pushes out the filling.
Space the rolls so they just touch in the dish. They rise into each other and bake with soft, pull-apart sides.
Grate mozzarella from a block yourself. Pre-shredded cheese often carries anti-caking starch and melts less smoothly.

Variations

Swap half the mozzarella for sharp cheddar to give the filling a stronger, more savory edge.
Add 100 g drained corn kernels or chopped pickled jalapeños to the chicken for sweetness or heat.
Replace the chicken with 300 g chopped roasted mushrooms and use a vegetarian BBQ sauce for a meat-free version.

Storage and Reheating

Baked spelt BBQ chicken pizza rolls keep in an airtight container in the fridge for 3 to 4 days. The dough stays soft, and the cheese firms up as it cools.

Reheat the rolls in the oven at 160 C / 325 F for 8 to 10 minutes, loosely covered with foil, until the center reaches 165 F / 74 C. For one or two rolls, microwave on medium power for 45 to 60 seconds. The oven keeps the edges lightly crisp.

To freeze, cool the baked rolls fully, wrap each one, and store for up to 3 months. Reheat from frozen at 160 C / 325 F for 18 to 20 minutes. To prep the night before instead, shape the rolls, cover the dish tightly, and refrigerate for up to 12 hours. Let them stand at room temperature for 20 minutes while the oven heats, then bake as directed.

Serving Suggestions

Serve the rolls warm, two per person, with extra BBQ sauce or ranch on the side for dipping. The sauce brushed on top adds a glossy, tangy finish.

A crisp green salad, coleslaw, or raw vegetable sticks keep the plate balanced. The crunch offsets the soft dough and melted cheese.

For a casual gathering, bring the dish to the table and let everyone pull off their own. The rolls also pack well for lunchboxes, cold or reheated.

Read it online: https://greatbritishspeltrecipes.com/recipe/baked-spelt-bbq-chicken-pizza-rolls/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!