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Chicken Zucchini Pepper Rolls

Makes 8 - 10 Rolls

These rolls are great as an appetizer, brunch or served with a salad it can easily be a meal because they are full of goodness. You will see I made two batches at once for a brunch, the second was a simple ham and cheese for the kids. Serve with zesty ranch dip or to make it a meal add a salad.


1 Pillsbury pizza crust dough

1 tbsp flour

1 shredded zucchini

1 cup chopped bell pepper

1 cup chopped cooked chicken

¼ cup grated parmesan cheese

3 tbsp sour cream

2 tbsp mascarpone cheese

1 tsp Lawry’s garlic salt

1 egg

1 cup shredded mozzarella cheese


  1. Unroll pizza dough and sprinkle with flour

  2. Using a rolling pin roll out pizza dough until 1/8th inch thick

  3. Pat down zucchini with paper towel to take away excess liquid

  4. Combine zucchini, pepper, chicken and parmesan cheese in a bowl

  5. Whisk together sour cream, mascarpone and garlic salt

  6. Spread sour cream mixture on to dough

  7. Place chicken mixture on top of dough ensuring you spread evenly

  8. Starting at the short end, roll up the pizza dough

  9. Cover the dough with saran wrap and put into fridge for 15 minutes

  10. Preheat oven to 400°F and line a baking sheet with parchment paper

  11. Unroll each pizza log and cut into 8 pieces thick or 10 thinner pieces

  12. Place pieces on to baking sheet

  13. Beat egg brush on each roll

  14. Bake for 20 minutes and sprinkle mozzarella cheese all over the rolls

  15. Bake ten more minutes until cheese if gooey

  16. Take out and let sit for five minutes

  17. Serve with a salad or zesty ranch dip


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