Broccoli and chicken rolls. In the pizzaria style

Broccoli and chicken rolls in pizzeria style. I am mastering the art of shaping these. The final result will be the decisive factor.

The Roadside Pie King's Blog
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I assume you used your standard pizza dough?

My only suggestion would be to cut the chicken shorter so it doesn't stick out as much, but otherwise, these look great. I would have to order mine sans the evil broccoli since I detest the stuff :).

I purposely let the chicken stick out. I kind of remember that's how they looked at the pizzaria.

Yes, my normal NY style dough. Stretched to 16" diameter. Rather that 18" for a pizza pie.

If I recall, the chicken is exposed like you have it, but it doesn't stick out past the end of the dough. I will have to take a look the next time I go to a pizzeria.

That's what I was shooting for. Spinach rolls of coming soon!