Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 2 boneless (skinless chicken breasts)
  • 1 medium yellow onion (sliced)
  • 16 oz. pizza dough (homemade or store-bought)
  • ½ cup prepared pesto (homemade or store-bought)
  • ¼ cup chopped roasted red peppers
  • 2 cups shredded Cabot Monterey Jack cheese
  • pizza sauce (for dipping)
  • fresh basil (for garnishing)

Instruction

  • Preheat oven to 400°F.
  • Using an 8” or 9” cast iron skillet, add olive oil and place over medium heat.
  • Using a small bowl, combine the salt, pepper, garlic powder and onion powder. Sprinkle this mixture evenly on both sides of the chicken breasts.
  • Once skillet is hot, add the chicken and onions; cook the chicken for 5-8 minutes per side, or until fully cooked. Transfer chicken and onions to a cutting board and let rest for 5 minutes.
  • Working on a lightly-floured surface, roll pizza dough into a 12”x16” rectangle. Brush pesto evenly on top of dough.
  • Chop the cooked chicken and onions and sprinkle evenly on top of the pesto. Sprinkle roasted red peppers and shredded cheese on top of the chicken.
  • Starting with a long side, roll dough up tightly and pinch seams to seal. Using a sharp knife (a serrated knife works great here!), slice dough into 10-12 equal pieces.
  • Place a small oven-safe crock upside down in the center of the cast iron skillet. Place pizza rolls on their sides around the crock.
  • Bake for 25-28 minutes, or until dough is golden brown.
  • Using an oven mitt, invert the crock and fill it with pizza sauce.
  • Before serving, garnish top of pizza rolls with fresh basil.