1 pound pizza dough (fresh, frozen, or refrigerated; thawed if needed)

½ cup sweet BBQ sauce, plus extra for serving

1 ¼ cups part-skim mozzarella cheese, shredded and divided

1 cup cooked chicken, finely chopped (rotisserie or poached)

3 tablespoons red onion, finely chopped

¼ teaspoon crushed red pepper flakes (optional)

3 slices bacon, cooked crisp and finely chopped (optional)

Fresh parsley leaves, chopped for garnish

1 teaspoon vegetable oil (for greasing the pan, plus more for oiling the bowl)

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If using refrigerated dough, place it in a lightly oiled bowl, cover, and let rest at room temperature for 1–2 hours.
Preheat oven to 400°F (200°C) and lightly oil a 9–10 inch skillet or baking pan.
On a floured surface, roll dough into an 18×10-inch rectangle. If dough resists, let it rest 5 minutes before retrying.
Spread BBQ sauce over dough, leaving a ½-inch border. Sprinkle with 1 cup mozzarella, chicken, onion, red pepper flakes, and bacon if using.
Roll dough tightly from the long side into a log. Pinch seam to seal.
Slice into 8 rolls using a serrated knife or dental floss. Place cut-side down in prepared pan.
Bake 25 minutes, then sprinkle remaining ¼ cup mozzarella on top. Bake 5 more minutes until cheese is golden and melted.
Garnish with parsley and serve warm with extra BBQ sauce for dipping.