Save There's a moment in every busy week when I open the fridge and spot yesterday's pizza box, and suddenly I'm thinking about what could happen if I treated it like the base for something entirely new. One Tuesday night, I had half a pepperoni slice left and some rotisserie chicken I'd bought on a whim, and I wondered: what if I folded it all together and toasted it? Ten minutes later, I had something that tasted like comfort reimagined, crispy on the outside and melting on the inside, and I've been making it ever since.
I made these for my roommate one lazy Saturday afternoon when we couldn't decide between ordering food or settling for leftovers. The second she bit into the warm, golden fold and heard that satisfying crunch, something shifted in the kitchen—suddenly we weren't eating scraps, we were creating something. We sat at the counter dunking pieces in marinara, laughing about how we'd been overthinking lunch the whole time.
Ingredients
- 2 large slices leftover pizza (any style, preferably with a sturdy crust): The crust structure matters here—it needs to hold up to folding and won't tear. Thicker crusts from Detroit-style or pan pizzas work beautifully, but thin crust works too if you're gentle.
- 1 cup cooked shredded chicken (rotisserie or leftover): Rotisserie chicken is a shortcut I always keep on hand; it's tender, seasoned, and ready to use without any extra work on your part.
- ½ cup shredded mozzarella or cheddar cheese (optional, for extra meltiness): This is the secret to making it feel indulgent—the extra cheese creates those pockets of molten goodness that make the whole thing feel fancy.
- 2 tbsp unsalted butter, softened: Softened butter spreads evenly and toasts to golden without burning, which is the difference between crispy and charred.
Instructions
- Prep your pizza canvas:
- Take your cold pizza slices and place them cheese side up on a cutting board. Cold pizza is firmer and easier to work with than warm, so don't worry about heating it first.
- Layer in the chicken and cheese:
- Spread about ½ cup of shredded chicken evenly across the cheese side of each slice, then add your extra shredded cheese if you're going for that melty, indulgent version. The toppings act as a binding agent, so don't be shy.
- Fold with intention:
- Gently fold each slice in half, pressing just enough to make sure nothing spills out when it hits the heat. You're creating a little pocket, not a compressed brick.
- Butter the outside:
- While your skillet heats to medium, spread about 1 tbsp of softened butter on the outside of each folded pizza. This is what creates that golden, crispy exterior that catches the light.
- Toast the first side:
- Place the buttered side down in your hot nonstick skillet and let it cook for 3 to 4 minutes until the bottom is golden brown and the butter has done its work. You'll know it's ready when the crust sounds crispy when you press it with your spatula.
- Flip and finish:
- Flip carefully with a spatula, then butter the now-exposed side and cook for another 3 to 4 minutes. The cheese should be visibly melted, and the crust should be golden on both sides.
- Rest and serve:
- Let it cool for just 1 minute—this lets the cheese set slightly so it doesn't spill everywhere when you slice it. Cut in half and serve while it's still warm and the cheese is at its peak.
Save There's something quietly wonderful about the moment when someone bites into something they didn't expect to love, their eyes go wide, and they immediately ask how you made it. That's what this sandwich does—it feels like a secret, a hack, something only you know about.
What Pizza Works Best
I've tested this with almost every leftover pizza I could find, and honestly, they almost all work. Pepperoni and sausage pizzas are predictably good, but I've had surprising success with veggie pizzas folded around the chicken—the mushrooms and peppers add a subtle earthiness that plays well with the savory chicken. BBQ chicken pizza is a wild card that somehow just works. The one thing that matters most is the crust's integrity; if it's too thin and flimsy, it'll tear as you fold.
The Dipping Sauce Game
Marinara sauce feels like the obvious choice, and it is a classic for a reason, but I've found that ranch adds a creamy contrast that's oddly perfect. Some nights I warm up a tiny bowl of pizza sauce from the freezer, or sometimes I'll use hot sauce for a kick. The dip isn't just for flavor—it's the finishing touch that makes you feel like you're at a restaurant, not eating last night's leftovers.
Making It Your Own
The beautiful thing about this recipe is how flexible it is—you can swap the chicken for pulled pork, add crispy bacon strips before folding, or sprinkle fresh basil inside if that's where your kitchen is taking you. Some people add a tiny pinch of garlic powder or Italian seasoning to the butter before spreading it on, which adds a subtle aroma as it toasts. Trust your instincts and your leftovers.
- Fresh herbs like basil or oregano tucked inside make it feel intentional and elevated.
- A squeeze of hot sauce into the filling turns an everyday snack into something with personality.
- Serve it alongside a simple green salad to balance out the richness if you're eating it as a main course.
Save This recipe is proof that the best meals often come from playfulness and a willingness to reimagine what's already in front of you. Make it, share it, and watch people fall in love with how something so simple tastes so good.
Recipe FAQs
- → Can I use different types of pizza for this dish?
Yes, pepperoni, veggie, or BBQ chicken pizzas all work well, provided the crust is sturdy enough to fold and toast.
- → What cheese works best for extra meltiness?
Shredded mozzarella or cheddar cheese enhances meltiness when added inside or sprinkled on top before folding.
- → How do I get the crust crispy without burning?
Cook over medium heat and spread softened butter on the outside to achieve a golden, crispy exterior without burning.
- → Can I add other ingredients to the filling?
Yes, fresh herbs, a sprinkle of hot sauce, or extra cheese can be added inside for boosted flavor.
- → What should I serve alongside this dish?
Marinara sauce or ranch dressing make great dipping options to complement the crispy, melty fold.