BBQ Chicken Pizza Roll

• Meat

  • 14 oz Chicken breasts

• Produce

  • 1 1/2 tsp Garlic powder
  • 1 1/2 tsp Onion powder
  • 1/2 Red onion, large thin

• Condiments

  • 1 1/2 cup Ketchup

• Baking & Spices

  • 1 1/2 cup Brown sugar
  • 3 tbsp Chili powder
  • 1/4 tsp Garlic salt
  • 3 tsp Kosher salt
  • 1 1/2 tsp Paprika
  • 13 3/4 oz Pizza dough

• Oils & Vinegars

  • 1 cup Apple cider vinegar

• Dairy

  • 1 tbsp Butter
  • 2 1/4 cups Cheddar

Found on wineandglue.com

Description

Ingredients

• 1 1/2 cup ketchup
• 1 1/2 cup brown sugar
• 1 cup apple cider vinegar
• 3 TBSPs chili powder
• 3 tsps kosher salt
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 1/2 tsp paprika
• 1/2 a large red onion sliced thin
• 14 oz chicken breasts
• 13.8 oz pizza dough
• 2 cups cheddar cheese
• 1 T butter, melted
• 1/4 tsp garlic salt
• 1/4 cup finely grated cheddar cheese

Directions

• Make sure you read through all of these instructions before you start! This chicken is slow cooker, so you need to start 4 hours before you want dinner or the day before.
• Whisk together ketchup, brown sugar, apple cider vinegar, chili powder, salt, garlic powder, onion powder, and paprika in your slow cooker. Add the chicken and sliced onions. Cook on low for three hours. Shred the chicken.
• Preheat your oven to 375 degrees.
• Roll out the pizza dough to 10 by 15 inches on a parchment lined baking sheet. Top with 2 cups of the chicken. Add 2 cups of shredded cheese and onions.
• Starting with the long side (the 15 inch side), roll up the dough and chicken. Tuck the ends in. Position in the center of the baking sheet. Brush with melted butter, top with garlic salt and cheese.
• Bake for 34 to 38 minutes, or until it is golden brown and when tapped on top sounds hollow.
• Let rest for about 10 minutes before slicing and serving with the remaining barbecue sauce.