Place the chicken breasts in the oven with 1 tbsp. bbq sauce on each breast. Bake until the chicken reaches 165 degrees F. on a thermometer. (about 30-40 minutes. Time varies by oven)
While the chicken bakes, slice the mushrooms and dice the shallots. Sauté in a pan with the olive oil.
Grease the cookie sheet and roll out the dough until it covers the entire sheet.
Spread on the bbq sauce, being sure to leave about an inch of raw (no sauce) dough all the way around.
Spread on the mushrooms over the sauce.
When the chicken is done, shred it with two forks and toss onto the pizza roll, over the mushrooms.
Top everything with the mozzarella.
At one of the narrow ends, begin rolling the dough up like a carpet until you have a nice “log”. Seal the end by turning the roll slightly on the cookie sheet so that it sits on the end piece of the dough. This will seal it as it bakes. Pinch off the ends so your filling does not leak out during baking.
Bake for 30 minutes. The crust will be firm.
Slice and serve topped with a little extra bbq sauce.