BBQ Chicken Cheese Stromboli

This BBQ Chicken Stromboli has become my go-to for game nights and family get-togethers. Layers of juicy rotisserie chicken tossed in your favorite barbecue sauce mingle with sweet sautéed onions and gooey provolone, all bundled up in golden pizza dough. It is the kind of crowd-pleaser you will be asked to make again and again.

This came together one busy week when I needed to use up some rotisserie chicken. It turned out so cheesy and flavorful that my family expects it at every casual dinner party.

Ingredients

• Unsalted Butter: Adds flavor and richness to sautéed onions Use a good quality for best taste
• Red Onion: Sweetens as it cooks Choose a firm fresh onion for best results
• Pizza Dough: The base for your stromboli Fresh bakery dough gives the best texture
• Provolone Cheese: Melts smoothly and adds a creamy layer Try to get deli-sliced for perfect melting
• Rotisserie Chicken: Tender and flavorful plus saves time Shred it finely for even filling
• BBQ Sauce: Sweet and tangy flavor booster Choose a thick sauce that is not too runny
• Egg: Acts as a wash for golden crust Use a large fresh egg for best color
• Italian Seasoning: Brings extra flavor Choose a blend with oregano and basil
• Parmesan Cheese: Adds a savory finish Grate fresh if possible for more flavor

Step-by-Step Instructions

Sauté the Onions:

Melt butter in a skillet over medium high heat Add the julienned red onion Sauté for about six minutes until caramelized and tender Set aside to cool

Prepare the Dough:

Roll out your pizza dough onto a parchment lined surface Stretch it evenly to form a large rectangle You want it about quarter inch thick for sturdy rolling

Layer the Cheese:

Lay provolone cheese slices down the center of the dough They should overlap slightly forming a cheesy strip Do not crowd the edges so you can seal later

Mix the Filling:

Combine the shredded chicken sautéed onions and barbecue sauce in a mixing bowl Toss until everything is evenly coated The chicken should be glossy and sticky with sauce

Assemble the Stromboli:

Spread the chicken mixture evenly over the cheese Press down gently to compact the filling This helps keep everything in place when rolling

Roll and Shape:

Starting at one long edge carefully roll the dough over the filling using parchment as a guide Pinch seams to keep filling inside Tuck both ends under so nothing leaks out

Top and Score:

Brush the entire outside with beaten egg Sprinkle with Italian seasoning and grated parmesan cheese Cut five shallow diagonal slits across the top for steam to escape

Bake:

Slide the stromboli onto a baking sheet Bake in a preheated oven at 375 F for twenty to twenty five minutes or until golden brown Let it cool for five minutes before slicing Serve with more barbecue sauce for dipping

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I have a soft spot for that sweet tang of sautéed onions with barbecue sauce It adds irresistible flavor to every bite My kids love fighting over the crispy ends and the cheesy center slices always disappear first

Storage Tips

Let the stromboli cool completely before storing Wrap tightly in foil or place in an airtight container and refrigerate for up to three days To reheat bake in a hot oven for ten minutes to crisp up the crust again You can also freeze individual slices and microwave for quick snacks

Ingredient Substitutions

No rotisserie chicken Use any cooked shredded chicken or even pulled pork for a southern spin If you prefer a different cheese mozzarella or mild cheddar both melt well For a smoky vibe swap in smoked gouda

Serving Suggestions

Slice and serve with extra barbecue sauce on the side for dipping Pair with a fresh green salad to balance the richness or pass around crunchy pickles for a tangy kick Perfect with lemonade or an ice cold beer

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Cultural Context

Stromboli originated in Italian American kitchens as a stuffed bread roll a cousin to calzone This BBQ chicken version puts a US twist on the classic and shows just how much American pizza culture loves to innovate

Recipe FAQs

→ Can I use homemade pizza dough?

Absolutely! Homemade pizza dough adds a personal touch and can make the crust even more flavorful and tender.

→ What are the best cheeses to use?

Provolone is classic for its melt, but mozzarella or Monterey Jack are also great options for this stromboli.

→ How do I prevent my stromboli from becoming soggy?

Drain excess moisture from the chicken mixture and avoid overfilling. Slits on top help release steam while baking.

→ Can I prepare this in advance?

Yes, you can prepare the stromboli ahead, refrigerate it unbaked, and bake just before serving for best freshness.

→ What sides go well with this dish?

Pair with a green salad, roasted vegetables, or coleslaw for a balanced and satisfying meal.

→ Is there a good substitute for rotisserie chicken?

Cooked and shredded chicken breast or thighs work well if you don’t have rotisserie chicken on hand.