Chicken Parmesan Pinwheels Recipe
- 1 (13.8 oz) tube pre-made pizza dough
- 1 boneless skinless chicken breast
- Cattleman’s Grill Italiano Seasoning
- Mama Capri Fire Roasted Tomato & Shitake Mushroom Pasta Sauce
- 1/2 cup parmesan cheese, fine grated
- 4 oz fresh mozzarella, diced
- 2 tbsp fresh basil, minced
Preheat your Yoder Smokers YS640 to 400ºF, set up with GrillGrates for indirect grilling. Season the breast with Cattleman’s Grill Italiano Seasoning. Grill on both sides until the internal temperature reaches 160ºF. Remove and rest 5 minutes. Dice.
Unroll the rectangle of pizza dough. Using a rolling pin, roll the dough out slightly, to roughly 9” X 13”. Cover the dough with a layer of Mama Capri Fire Roasted Tomato & Shitake Mushroom Pasta Sauce, except for a horizontal strip on the very end furthest from you. Top with the diced chicken, mozzarella, basil and half of the parmesan. Shake on some of the Cattleman’s Grill Italiano Seasoning
Brush a thin layer of water on the strip of exposed dough on the far side. Begin rolling into a spiral log, starting at the edge closest to you, working toward the exposed strip of dough. Roll all the way to the end and place the seam on the bottom. Place in the freezer for 30-60 minutes to firm up (you can skip this step, but your cuts will be a bit more messy).
Remove from the freezer. Slice the log into 1” wide pinwheels. You should get 10-12 total. Place the pinwheels in an oiled Lodge Logic 12” cast iron skillet. Top with the remaining parmesan, and more of the Cattleman’s Italiano. Bake on the second shelf until the dough is cooked through and the bottoms begin to brown, about 20-30 minutes. Serve with the Mama Capri tomato sauce for dipping.