Save My roommate came home with a cold pizza box and half a rotisserie chicken, and I was staring at both wondering what to do. Instead of reheating them separately like normal people, I grabbed a skillet and the butter dish, and something clicked—what if I treated leftover pizza like two perfect slices of bread? Ten minutes later, I was biting into something that tasted like the best decision I'd made all week.
I made this for my sister during a lazy Sunday afternoon when neither of us wanted to cook, and she took one bite and asked why I'd never told her about this combination before. That's when I realized it wasn't just convenient—it was genuinely delicious in a way that made you forget you were eating scraps.
Ingredients
- Leftover pizza (2 large slices): Any style works, but a thicker, sturdier crust holds the filling better than thin crust—you want it to fold without cracking.
- Cooked shredded chicken (1 cup): Rotisserie chicken is your shortcut here, still warm or cold, it doesn't matter much because the skillet will bring everything together.
- Shredded mozzarella or cheddar (½ cup, optional): This is the wild card—extra cheese is never wrong, but skip it if your pizza already has plenty.
- Unsalted butter (2 tbsp, softened): Softened butter spreads easier and creates that golden, crispy exterior that makes this special.
Instructions
- Set up your canvas:
- Pull your cold pizza slices out and lay them flat, cheese side facing up. This is your foundation—the bottom layer that's going to cradle all that chicken.
- Build the filling:
- Spread about half a cup of shredded chicken over each pizza slice's cheese side, pressing it down gently so it sticks. If you want extra decadence, sprinkle some additional cheese on top—it'll melt into everything.
- Fold with intention:
- Bring one edge of the pizza toward the other and press gently along the fold so it holds. You're not folding origami here; just gentle pressure keeps it sealed while it cooks.
- Butter the outside:
- Spread about a tablespoon of softened butter on the outside of each folded pizza half. Get it on both sides—that butter is what creates the crispy, golden shell you're after.
- First side sear:
- Heat your nonstick skillet over medium heat and place the folded pizzas in buttered side down. Let them sit for three to four minutes, listening for that gentle sizzle and watching for the golden-brown color to creep up the edges.
- The flip and finish:
- Use your spatula to flip each piece carefully, pressing down gently as you do. Cook the other side for another three to four minutes until the cheese inside is melted and oozing slightly, and the crust is evenly golden.
- Rest and serve:
- Slide them onto a plate and let them cool for just a minute—the insides are hot enough to burn your mouth if you rush. Slice each folded piece in half and serve while everything is still warm and crispy.
Save The moment I realized this was more than just a clever hack was when my friend reached for a second one without even asking. She didn't need to—I was already making another batch because watching someone's face light up over something this simple felt like the real win.
Pizza Choice Matters More Than You'd Think
Pepperoni pizza brings salt and fat that pairs beautifully with the chicken. Veggie pizza keeps things lighter but still flavorful. BBQ chicken pizza already has the chicken-pizza synergy built in, so the whole thing just sings. I've even tried it with plain cheese pizza from days old, and it still works because the butter and the new fillings do all the heavy lifting. The only pizza I'd skip is one that's been sitting around for more than three or four days—the crust gets stale in a way that no amount of butter can rescue.
Flavor Hacks That Actually Work
A small sprinkle of hot sauce folded inside turns this into something spicy and bold. Fresh herbs—basil, oregano, or even just a pinch of red pepper flakes—tucked into the filling bring an unexpected freshness. If you're dipping it, marinara sauce makes it feel intentional and restaurant-quality, while ranch dip plays into the comfort food angle. The best part is that none of these upgrades take extra time.
The Dipping Sauce Situation
I used to eat these plain, then I dipped one in marinara by accident and everything changed. Marinara brings you back to pizza territory—familiar and warming. Ranch is the comfort food move if you're not thinking too hard about it. Some people have even mentioned salsa, which I haven't tried yet but sounds like it could work if your pizza already has some kick to it.
- Marinara is the classic choice and always feels like the right move.
- Ranch works if you want something creamy and cool against the hot, crispy exterior.
- A drizzle of hot sauce on the side gives you control over how much heat you're adding.
Save This became my go-to whenever I had leftovers piling up and no energy for cooking. It's the kind of recipe that feels like you're outsmarting your refrigerator, and it tastes good enough to feel like you're treating yourself.