Recipe: Baked Chicken Pizza Roll-Ups

I made up a recipe this week. It was my own idea with all my own thought-up ingredients. AND it turned out deliciously! (Or so I was told, since it involves meat and I am a vegetarian. It is always a challenge creating meat recipes since I can’t taste them to see how they turned out. And in case you are curious, I didn’t used to even cook meat since I am a vegetarian because I think it is wrong to eat meat/animals, but since every other member of my family is a meat eater, I have been cooking meat the last couple of years. I justify it by saying they would buy and cook meat regardless, so I might as well make the spouse’s life a little easier and cook meat. Anyway…) Here’s the recipe, with some loose measurements since I eyeballed a bunch of stuff (forgive the poor lighting in our dining room or the already eaten off of plate in the photos):


Chicken Pizza Roll-ups!


  • 6 small thin chicken breasts or two giant ones you cut in third lengthwise (as was the case for me)
  • 3-4 slices pepperoni each chicken piece
  • Grated cheese of your choice (I used freshly grated asiago). I’d say a third to half cup.
  • Dijon mustard (3-4 Tablespoons)
  • Olive Oil (2 Tablespoons)
  • Pepper (to taste)

Preheat oven to 425 °F (or since my oven runs hot, I preheated to 415 °F).

First start by laying out your chicken pieces. If they aren’t thin enough, use a meat tenderizer to flatten ’em a bit. Then spread some mustard on each piece. Top this with 3-4 slices of pepperoni each (depends on how big each piece is and how much pepperoni you want). Sprinkle a little of your grated cheese on top of each piece. Then carefully roll up each chicken piece, making sure your filling stays inside. Use a toothpick or two to secure the roll-ups. Place into a baking pan (I used a 9×12″ glass baking pan, which I sprayed with nonstick spray first). Then, in a little bowl, add pepper to your olive oil and stir. Lightly brush the peppered olive oil onto the outside of each chicken roll-up. Cover with foil and bake for 25 minutes or until meat is no longer pink (experts say the internal temperature of your chicken should be 165 °F).  Take out the toothpicks and serve.

Then, prepare for the “mmm’s” and exclamations of “yum” while your diners eat the roll-ups. Children not known to want to eat leftovers will even ask the next day while you are preparing dinner if there are any more of those chicken pepperoni things (which there aren’t since the 3 diners from the previous evening ate them all). Smile and feel good.


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