BBQ Chicken Cheese Stromboli

This BBQ Chicken Cheese Stromboli brings together sweet tangy barbecue chicken with melty provolone cheese wrapped in a golden crust making it a perfect choice for a comforting dinner or a fun game night snack. The layers of sautéed onions mixed with shredded rotisserie chicken and barbecue sauce create a flavor-packed filling that everyone will be eager to try. Rolled in pizza dough and baked to perfection this stromboli is as satisfying to make as it is to eat.

I discovered this recipe when I needed to use up rotisserie chicken and it quickly became a family favorite. The cheesy filling and crispy crust have made it a hit at every gathering.

Ingredients

• Unsalted butter: adds rich flavor to caramelize the onions use a good quality butter for a deeper taste
• Red onion: sweetens when cooked pick a firm fresh onion for best texture
• Pizza dough: acts as the crust fresh bakery dough provides a tender yet sturdy roll
• Provolone cheese: melts smoothly creating a creamy layer choose deli-sliced for ideal melting
• Rotisserie chicken: brings tender flavorful protein shredding it finely helps with even filling distribution
• BBQ sauce: offers a sweet and tangy kick select a thick sauce that clings well to the chicken
• Egg: is for the wash that creates a shiny golden crust use a large fresh egg for vibrant color
• Italian seasoning: brings herbal notes look for blends with oregano and basil for authenticity
• Parmesan cheese: adds a savory finish freshly grated intensifies the flavor

Step-by-Step Instructions

Sauté the Onions:

Melt the butter in a skillet over medium high heat then add julienned red onion. Cook for about six minutes until the onions are soft caramelized and tender. Remove from heat and allow to cool.

Prepare the Dough:

Roll out the pizza dough on a parchment lined surface. Stretch it carefully to form an even large rectangle about a quarter inch thick which will allow for a sturdy roll.

Layer the Cheese:

Place provolone cheese slices along the center of the dough slightly overlapping them to create a cheesy strip. Leave space at the edges for sealing later.

Mix the Filling:

In a bowl combine the shredded chicken caramelized onions and barbecue sauce. Toss gently until everything is evenly coated and glossy.

Assemble the Stromboli:

Spread the chicken mixture evenly over the cheese strip pressing gently to compact the filling. This keeps 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 the seams well to seal in the filling and tuck both ends underneath to prevent leaking.

Top and Score:

Brush the entire stromboli with beaten egg then sprinkle Italian seasoning and freshly grated Parmesan cheese on top. Cut five shallow diagonal slits across to allow steam to escape.

Bake:

Place the stromboli on a baking sheet and bake in a preheated oven at 375 degrees Fahrenheit for about twenty to twenty five minutes or until golden brown. Let cool for five minutes before slicing and serve with extra barbecue sauce.

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The caramelized onions mixed with BBQ sauce is my favorite part because it gives every bite that irresistible sweet tang. My kids always fight over the crunchy ends while the cheesy center disappears fastest making it a true family favorite.

Storage Tips

Always let the stromboli cool completely before storing. Wrap it tightly in foil or place in an airtight container to keep it fresh in the refrigerator for up to three days. To reheat, warm in a hot oven for about ten minutes to crisp the crust again. You can also freeze individual slices and microwave them quickly for snacks.

Ingredient Substitutions

If you do not have rotisserie chicken use any cooked shredded chicken or for a southern twist try pulled pork. For cheese alternatives mozzarella or mild cheddar melt beautifully. To add smoky flavor swap provolone with smoked gouda.

Serving Suggestions

Slice the stromboli and serve alongside extra barbecue sauce for dipping. Pair with a fresh green salad to balance the richness or serve with crunchy pickles for contrast. Enjoy with a glass of lemonade or an ice cold beer to complete the meal.

Cultural Context

Stromboli originated in Italian American kitchens as a stuffed bread roll similar to calzone. This BBQ chicken version is a great example of how American pizza culture loves to innovate and bring new flavors to classic forms. It blends traditional methods with bold BBQ flavors making it a unique dish.

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Pro Tips

• If the dough shrinks while rolling let it rest a few minutes to relax the gluten structure
• Never skip the egg wash because it creates that perfect shiny golden crust which is so inviting
• Chill the filling slightly before assembling to keep the dough firm and easier to roll

Recipe FAQs

→ Can I use homemade pizza dough?

Absolutely! Homemade dough adds a personal touch and can enhance both flavor and texture in the crust.

→ What cheeses work best in this dish?

Provolone melts smoothly and offers creamy layers, but mozzarella or Monterey Jack are also excellent choices.

→ How do I keep the stromboli from getting soggy?

Drain excess moisture from the filling and avoid overcrowding. The top slits help steam escape during baking to keep crust crisp.

→ Can this be prepared ahead of time?

Yes, prepare and roll it in advance, refrigerate unbaked, then bake just before serving to maintain freshness.

→ What sides complement this entrée?

Fresh green salad, roasted veggies, or crisp coleslaw balance the richness perfectly.

→ Is there a substitute for rotisserie chicken?

Shredded cooked chicken breast or thighs can be used if rotisserie chicken is unavailable.