Pin it My roommate left half a pepperoni pizza in the fridge, and I was staring at it the next morning wondering if reheating it slice-by-slice was really the best I could do. Then it hit me—what if I treated it like grilled cheese? The pizza crust was already crispy, the cheese was already there, and I had some shredded rotisserie chicken sitting around. Twenty minutes later, I bit into something that tasted like the lovechild of last night's dinner and comfort food itself, and I haven't looked back since.
I made these for my partner one lazy Sunday when neither of us felt like cooking properly, and watching them take that first bite—the way the melted cheese stretched and the crust crunched at the same time—made me realize this wasn't just a hack, it was a real dish worth repeating. Now whenever we have leftover pizza, this is the first thing we think of.
Ingredients
- Cold leftover pizza slices (2 large): Any style works, but a sturdy crust is your friend here—thin crusts can tear when you fold, so thicker crust pizzas hold up like champs.
- Cooked shredded chicken (1 cup): Rotisserie chicken from the store is the move, but yesterday's roasted chicken works too; the key is that it's already seasoned and ready to go.
- Shredded mozzarella or cheddar cheese (½ cup, optional): This is extra insurance for maximum melt and that pull-apart cheese moment everyone lives for.
- Unsalted butter, softened (2 tbsp): Spread it on the outside of your folds like you're buttering the world's best sandwich, because that's what this is.
Instructions
- Set up your canvas:
- Lay a cold pizza slice on your cutting board with the cheese side facing up. The cold crust is actually perfect here—it won't fall apart on you.
- Build your pocket:
- Spread about half a cup of shredded chicken right over the cheese, then scatter extra cheese on top if you want that extra indulgent moment. Don't be shy; the pizza can handle it.
- Make the fold:
- Gently fold the pizza slice in half, pressing down just enough to keep the filling nestled inside but not so hard that you squeeze everything out. You're creating a savory pocket, not a pancake.
- Prep your pan:
- Get a large nonstick skillet over medium heat while you butter the outside of both folded pizzas, one tablespoon per fold. The butter is what gives you that golden, crispy exterior.
- First side down:
- Place your buttered folds into the warm skillet, buttered side down, and let them toast for 3 to 4 minutes until the crust turns a gorgeous golden brown and you can actually hear it crisping.
- The flip:
- Using a spatula, gently flip each fold, and give the other side another 3 to 4 minutes. You're looking for the cheese to melt inside and the second side to match that golden color.
- Rest and serve:
- Let them cool for just 1 minute so your mouth doesn't regret this decision, then slice each fold in half and serve them hot with whatever dipping sauce calls to you.
Pin it There's something genuinely magical about taking something you almost threw away and turning it into dinner that makes people ask for seconds. This sandwich reminded me that the best meals aren't always the ones you plan—sometimes they're the ones that sneak up on you at midday when you're just trying to be creative with what's left.
Why Leftover Pizza Gets a Second Life
Cold pizza sitting in your fridge is like a blank canvas waiting for permission to become something new. The crust already has character, the toppings are already bold, and all you're really doing is giving it a hug with butter and heat. When you treat leftovers with intention instead of resignation, they stop being sad desk food and start being the thing you look forward to.
The Magic of the Fold
There's a reason grilled cheese works—it's the simplest formula for comfort, and folding your pizza slice is just bringing that same principle to something that already tastes amazing. The fold contains everything, keeps the heat where it needs to be, and creates that satisfying pocket moment when you bite through the crust into the melted center. It's the difference between eating leftovers and eating on purpose.
Making It Your Own
This is the kind of recipe where your fridge gets a vote in the final outcome, and that's exactly how it should be. Whatever leftover pizza you have, whatever protein is hanging around, whatever cheese you reach for first—it all works because the method is forgiving and the results are always good.
- Swap the chicken for crumbled sausage, ground beef, or even leftover shrimp if you want to get creative.
- Any pizza style works, but BBQ chicken and pepperoni are absolute home runs.
- Dip in marinara, ranch, or even a drizzle of hot sauce if you want to take it one step further.
Pin it This is the kind of meal that proves you don't need a full pantry or a fancy recipe to make something that feels like home. Sometimes all you need is yesterday's pizza, today's leftovers, and the courage to try something a little different.
Recipe FAQs
- → What type of pizza works best for this dish?
Sturdier pizza slices with a thick crust hold the filling well and crisp nicely when toasted.
- → Can I use other types of meat besides chicken?
Yes, leftover meats like ham or turkey can be substituted to vary the flavor and texture.
- → Is it necessary to add extra cheese inside the fold?
Extra cheese is optional but enhances meltiness and richness inside the folded pizza.
- → What is the best method to achieve a crispy crust?
Cooking folded slices in a buttered nonstick skillet over medium heat ensures a golden, crispy exterior.
- → How can I customize the flavor further?
Adding hot sauce, fresh herbs, or serving with marinara or ranch dip boosts the overall taste experience.