Save Last Tuesday I had three slices of pepperoni pizza left in the fridge and a container of rotisserie chicken I wasn't sure what to do with. Instead of eating them separately like a sensible person, I thought: what if I folded one into the other and grilled it? The result was so gloriously crispy on the outside and oozing on the inside that I've been making this combo ever since. It's the kind of happy accident that feels too good to be true, but somehow tastes even better the second time.
I made this for my roommate on a random Thursday night when we were both too tired to order takeout. He took one bite and just stopped talking—which for him is basically a standing ovation. Now it's become our unofficial hangover breakfast, and he's started pre-staging leftover pizza just so I'll make it for him.
Ingredients
- 2 large slices leftover pizza: Any style works, but a sturdy crust prevents the whole thing from falling apart when you fold it. Pepperoni, veggie, or even BBQ chicken pizza are all fantastic bases.
- 1 cup cooked shredded chicken: Rotisserie chicken is the MVP here—it's already seasoned and tender, so you don't have to fuss with cooking from scratch.
- ½ cup shredded mozzarella or cheddar cheese: This is optional but honestly worth it; the extra cheese creates those beautiful melted pockets that make every bite feel indulgent.
- 2 tbsp unsalted butter, softened: Softened butter spreads evenly and toasts the crust to a gorgeous golden brown without burning.
Instructions
- Start with cold pizza:
- Grab your leftover slice straight from the fridge and place it cheese side up on a cutting board. Cold pizza is actually your friend here because it holds its shape better when you fold it.
- Build your filling:
- Spread the shredded chicken evenly across the cheese side of each slice, then sprinkle on extra cheese if you're feeling generous. The layers matter—you want chicken distributed so every bite gets some.
- Fold and butter:
- Gently fold each slice in half, pressing just enough to keep it together without squishing out the filling. Spread softened butter on the outside of both folded pizzas; this is what gets you that golden, crispy crust.
- Toast the first side:
- Heat your skillet over medium heat and place the buttered pizzas in, buttered side down. Cook for 3 to 4 minutes until the bottom is golden brown and crispy—you'll hear the sizzle start to mellow as it finishes.
- Flip and finish:
- Carefully flip with a spatula, press gently, and toast the other side for another 3 to 4 minutes until the cheese is melted and the crust matches the other side. You're looking for that perfect combination of crispy exterior and warm, melty interior.
- Rest and serve:
- Let it cool for about a minute so you don't burn your mouth on the molten cheese, then slice diagonally and serve immediately while it's still steaming.
Save There's something almost magical about watching someone's face when they realize you just turned leftover pizza into something better than the original. My mom tried this last week and immediately started asking if I'd consider making it for her book club—which felt like the highest compliment a dish could get.
Flavor Combinations Worth Trying
The beauty of this recipe is how forgiving it is with different pizza styles. A veggie pizza with extra mozzarella becomes almost like a crispy cheese and vegetable sandwich. BBQ chicken pizza transforms into something closer to a warm, toasted chicken wrap with that signature smoky sweetness. Even a plain cheese pizza comes alive once you add the chicken and extra mozzarella, giving it a second lease on life. The pizza crust acts as your vehicle, so whatever toppings were already on it become part of the flavor story.
Dipping Sauces and Sides
Serve this straight up and it's perfect, but have you tried it with marinara for dipping? The warm tomato sauce cuts through the richness of the melted cheese in the best way. Ranch makes it feel like a completely different dish—more casual, more craveable. Hot sauce is my secret move when I want to add a little kick without changing the core flavors. Some days I even brush the outside with a little garlic butter before toasting for an extra layer of flavor.
Storage and Reheating Tips
These are best eaten immediately while the crust is still crispy, but I've stored leftovers in the fridge for a day and just popped them in a toaster oven to reheat. They never quite hit the same heights as fresh, but they're still way better than eating cold pizza straight from the fridge. If you find yourself with dough or filling prepped ahead, assemble everything cold and then toast when you're ready to eat—the 8 minutes of cooking time means you can have this on the table faster than most delivery options.
- Reheat in a toaster oven or skillet rather than the microwave to keep the crust from getting soggy.
- Wrap in foil if you're storing these overnight to preserve some of the crispiness.
- Slice diagonally before serving for a more polished presentation—it genuinely looks better.
Save This recipe is proof that some of the best food moments come from not having a plan and just working with what's in your kitchen. It's become my go-to when I want something that feels indulgent but doesn't require much effort.
Your Questions Answered
- → What type of pizza works best for this dish?
Any sturdy crust pizza works well, such as pepperoni, veggie, or BBQ chicken varieties. Avoid very thin or soggy slices for best results.
- → Can I add more cheese inside?
Yes, sprinkling extra shredded mozzarella or cheddar cheese inside before folding adds more melty richness.
- → What is the best cooking method to achieve a crispy crust?
Pan-toasting in a nonstick skillet with butter over medium heat until golden brown ensures a crisp outside and melted interior.
- → Can leftovers be stored and reheated?
Yes, store in an airtight container and gently reheat in a skillet or oven to maintain crispness.
- → Are there suggested dipping sauces?
Marinara sauce or ranch dressing complement the savory flavors well and add extra zest.