Chicken Cutlet Penne Alla Vodka Pizza Roll

Pro tips

• Press filling slightly flat before rolling to avoid lumps that create uneven baking and potential splitting.
• Brush the exterior with a thin layer of olive oil before baking to achieve even golden-brown color and crispy texture.
• Let the baked roll rest 3–5 minutes before slicing to allow the cheese to set and filling to stabilize.
• Pre-cook the penne slightly under al dente since it continues to soften inside the hot pizza roll during baking.

Substitutions

• Chicken cutlet → ground chicken or shredded rotisserie chicken (adjust seasoning and chopping as needed)
• Penne alla vodka → creamy tomato sauce or marinara with a splash of vodka (same amount by volume)
• Mozzarella → provolone or fontina (will alter flavor profile slightly but provide similar melting properties)
• Vodka sauce for dipping → marinara or marinara mixed with heavy cream (omit if avoiding alcohol entirely)

Storage & make-ahead

Store cooled pizza roll in an airtight container in the refrigerator up to 3 days. Reheat at 350°F for 8–10 minutes until warmed through.

Can I make this pizza roll ahead of time?

Yes. Assemble and refrigerate unbaked up to 4 hours, then bake when ready. Add 2–3 minutes to baking time if baking from cold.

What's the best way to prevent the filling from leaking out?

Seal the seam tightly by pinching the dough edges and rolling seam-side down. Don't overfill—use the amount specified to avoid bursting.

Can I use store-bought rotisserie chicken instead?

Yes. Shred and chop rotisserie chicken; use the same amount. It will work well and save cooking time.

How do I know when the pizza roll is baked through?

The crust should be golden brown and firm to the touch, typically 20–25 minutes at 400°F. Internal temp of filling should reach 165°F.

Is the vodka in the sauce cooked off?

Most alcohol cooks off during simmering, but trace amounts may remain depending on cook time. Always label if serving to those avoiding alcohol.