Pin It I was staring at two cold pizza slices in the fridge one Saturday morning when hunger and laziness collided. The idea hit me like a warm hug: what if I turned last night's dinner into something even better? I folded one slice around some leftover chicken, buttered the outside, and pressed it into a hot pan. The smell of toasting crust and melting cheese filled my tiny kitchen, and I knew I'd stumbled onto something ridiculous and wonderful.
The first time I made this for my roommate, she walked into the kitchen mid-flip and accused me of ordering takeout. When I told her it was yesterday's pizza, she didn't believe me until she took a bite. We ended up making two more rounds that afternoon, experimenting with pepperoni pizza and a drizzle of hot honey. It became our secret Sunday ritual, a delicious excuse to never throw out leftovers again.
Ingredients
- Leftover pizza slices: Any style works, but sturdier crusts hold up better when folded and won't get soggy under pressure.
- Cooked shredded chicken: Rotisserie chicken is your best friend here, juicy and already seasoned, no extra work required.
- Shredded mozzarella or cheddar: Optional but highly recommended for that extra gooey, melty center that oozes when you slice it open.
- Unsalted butter: Softened butter spreads easily and creates that golden, crispy crust we're chasing.
Instructions
- Prep the pizza:
- Lay a cold pizza slice on your cutting board, cheese side facing up, ready to be filled. This is your blank canvas.
- Add the chicken and cheese:
- Spread half a cup of shredded chicken evenly over the cheese, then sprinkle extra shredded cheese on top if you want it really melty. Press gently so everything sticks together.
- Fold it up:
- Fold the pizza slice in half like you're closing a book, pressing the edges gently to seal in all that goodness. It should feel sturdy but not squished flat.
- Butter the outside:
- Spread a tablespoon of softened butter on the outside of each folded pizza, covering every inch for maximum crispiness.
- Toast the first side:
- Place the folded pizzas in a preheated nonstick skillet over medium heat, buttered side down, and let them sizzle for 3 to 4 minutes until deep golden brown. The smell will drive you wild.
- Flip and finish:
- Flip carefully with a spatula, press down gently to help the cheese melt, and toast the other side for another 3 to 4 minutes until crispy and golden.
- Cool and serve:
- Remove from the pan, let it rest for a minute so you don't burn your tongue, then slice in half and enjoy while it's hot and gooey.
Pin It There's something oddly satisfying about turning leftovers into something people actually get excited about. My neighbor once knocked on my door because the smell was drifting into the hallway, and I ended up teaching her the whole technique on the spot. Now she texts me photos of her creations, each one more creative than the last. It's become more than a recipe, it's a little act of kitchen magic we share.
Best Pizza Styles to Use
Pepperoni and classic cheese pizzas work beautifully because the flavors are simple and the crust is usually sturdy. BBQ chicken pizza adds a smoky sweetness that pairs perfectly with the shredded chicken filling. Veggie pizzas can work too, but avoid anything too watery like fresh tomatoes or they'll make the whole thing soggy. Thin crust is fine if you're gentle, but thick crust or pan pizza gives you the best structural integrity and a satisfying chew.
Flavor Boosting Ideas
A few dashes of hot sauce or a sprinkle of red pepper flakes inside before folding adds a kick that cuts through the richness. Fresh basil or a handful of arugula tucked in with the chicken brings a bright, peppery contrast. If you're feeling adventurous, drizzle a little ranch or garlic aioli inside before you fold it, it melts into the chicken and cheese and makes everything taste even more indulgent. I've even tried a smear of pesto, and it was a game changer.
Serving and Storage
Serve these hot with a side of marinara sauce, ranch, or even a little honey for dipping. They're best enjoyed immediately while the outside is crispy and the inside is gooey, but leftovers can be reheated in a skillet over low heat to bring back some of that crunch. Don't microwave them or you'll lose the crispy magic and end up with something sad and rubbery.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in a skillet over medium low heat for 2 to 3 minutes per side.
- These don't freeze well because the crust gets too soggy when thawed.
Pin It This recipe taught me that leftovers don't have to be boring, they can be the start of something even better. I hope it brings you as much joy and as many surprise cravings as it's brought me.
Recipe FAQs
- → What type of pizza works best for this dish?
A sturdy crust pizza like pepperoni, veggie, or BBQ chicken styles are ideal to hold the filling well when folded and toasted.
- → Can I add extra cheese for meltiness?
Yes, sprinkling mozzarella or cheddar cheese inside before folding enhances the creamy, melty texture.
- → How do I toast the folded pizza properly?
Use a nonstick skillet over medium heat with butter spread on the outside of the folded pizza; toast each side until golden and crisp.
- → Is this dish suitable for a quick meal?
Absolutely, it takes about 13 minutes total, combining simple preparation and fast cooking time.
- → What dipping sauces pair well with it?
Marinara, ranch, or a mild hot sauce complement the flavors nicely for added zest.