Save to Pinterest My roommate stood in the kitchen at 11 PM with two slices of yesterday's pizza and a container of rotisserie chicken, staring at both like they were puzzle pieces that didn't belong together. "What if we just folded it?" he said. That throwaway comment turned into the most satisfying late-night experiment, and now whenever there's leftover pizza, this is exactly what happens. It's the kind of accidental recipe that feels too good to be true, but somehow tastes even better the second time around.
I made this for my sister when she stopped by hungry with zero expectations, and watching her eyes light up when the cheese started oozing out was worth every second. She actually asked if I'd "invented something" because it felt fancier than the sum of its parts. That's the magic of this one—it looks like you tried harder than you actually did.
Ingredients
- 2 large slices leftover pizza: Any style works, but thicker crusts hold up better to the folding and toasting without falling apart.
- 1 cup cooked shredded chicken: Rotisserie is your friend here because it's already tender and requires zero prep—just pull it right from the container.
- ½ cup shredded mozzarella or cheddar cheese: This is optional but honestly makes the texture creamy and indulgent in ways that justify the extra step.
- 2 tbsp unsalted butter, softened: Softened butter spreads more evenly and toasts to a golden color instead of burning—this small detail changes everything.
Instructions
- Start with cold pizza:
- Pull your leftover slices straight from the fridge and lay them cheese-side up on your cutting board. The cold helps everything stay together when you fold.
- Build your filling:
- Scatter the shredded chicken evenly over the cheese side of each slice, then sprinkle extra cheese if you want that extra gooey factor. Don't skimp on the chicken—you want every bite to have some.
- Fold with confidence:
- Gently fold each slice in half like you're closing a book, pressing just enough to keep the filling from escaping but not so hard that you squeeze out all the cheese.
- Butter the outside:
- Spread about 1 tbsp of softened butter on the outside of each folded pizza. This is what creates that golden, crispy crust you're after.
- Get the pan hot:
- Heat a large nonstick skillet over medium heat. You want it hot enough that butter sizzles when it hits the pan, but not so hot it burns.
- Toast the first side:
- Place the buttered side down and cook for 3 to 4 minutes, listening for that gentle sizzle. You'll see the bottom turn golden brown when it's ready to flip.
- Finish the other side:
- Flip carefully with a spatula, press gently, and toast for another 3 to 4 minutes until the cheese melts and the crust is equally golden. You'll smell when it's done.
- Rest and serve:
- Let it cool for just 1 minute so the cheese sets slightly, then slice in half and eat while everything is hot and melty.
Save to Pinterest There's something weirdly touching about turning someone's forgotten pizza slice into their favorite snack of the week. It's not fancy or complicated, but it tastes like you were thinking about making them happy. That feeling matters more than the recipe itself.
Pizza Choice Matters More Than You'd Think
Not all pizzas fold equally, and I learned this the hard way by trying pepperoni-heavy slices that slid around like ice. Thicker, sturdier crusts hold everything together, and any topping combination you love will work fine here. The pizza itself is honestly secondary to the concept—what makes this shine is the contrast between crispy crust and melted cheese with chicken tucked inside.
The Chicken Makes It a Meal
I've tried this with just cheese and it's fine, but adding chicken transforms it from a snack into something that actually feels substantial and satisfying. Rotisserie chicken is the ultimate shortcut because it's already seasoned and shredded, so you're not adding extra work. If you have leftover grilled or baked chicken, that works just as well—really any cooked chicken that doesn't feel dry will do the job.
Dipping Sauces and Final Touches
The moment this comes out of the pan is when the fun really starts, because you get to decide what makes it perfect for you. Hot sauce adds heat, ranch adds cool creaminess, and marinara brings you full circle back to pizza flavor. Even just eating it plain is perfect if you want to taste the cheese and chicken without distraction.
- Marinara sauce is the obvious move if you want something that feels pizza-adjacent.
- Ranch dip is sneakily perfect because the cool creaminess balances the hot, crispy exterior.
- A drizzle of hot sauce on the side lets you control the heat and adds a welcome kick.
Save to Pinterest This is the kind of recipe that reminds you that the best kitchen moments come from playing around and saying yes to weird ideas. Leftover pizza grilled cheese tastes like happy accidents turned into dinner.
Questions & Answers
- → What type of pizza works best for this dish?
A sturdy crust pizza, like pepperoni, veggie, or BBQ chicken, works best to hold the filling and create a crispy texture when toasted.
- → Can I add extra cheese inside the fold?
Yes, sprinkling shredded mozzarella or cheddar inside adds meltiness and richness to the folded pizza.
- → How should I toast the folded pizza slices?
Use a nonstick skillet over medium heat with softened butter spread on the outside for a golden, crispy finish on both sides.
- → What dipping sauces complement this dish?
Marinara sauce or ranch dressing pair well, adding a tangy or creamy element to each bite.
- → Can I prepare this dish with other proteins?
Shredded rotisserie chicken is ideal, but you can experiment with other cooked meats or keep it simple with just cheese and pizza.