BBQ Chicken Cheese Stromboli (Printable Version)

Juicy barbecue chicken and gooey cheese inside a golden baked stromboli, ready for sharing and dipping.

# Ingredients:

→ Vegetables

01 - 120 g red onion, julienned
02 - 14 g unsalted butter

→ Dough and Cheese

03 - 1 sheet (approximately 320 g) pizza dough, fresh
04 - 150 g provolone cheese, deli-sliced
05 - 15 g Parmesan cheese, freshly grated

→ Protein and Sauce

06 - 250 g shredded rotisserie chicken
07 - 80 g barbecue sauce, thick consistency

→ Additional

08 - 1 large egg, beaten (for egg wash)
09 - 5 g Italian seasoning blend (oregano, basil)

# Steps:

01 - Melt unsalted butter in a skillet over medium-high heat. Add julienned red onions and sauté for approximately six minutes until caramelized and tender. Remove from heat and set aside to cool.
02 - Roll out fresh pizza dough on a parchment-lined surface into a large rectangle approximately 6 mm thick, ensuring even stretching to maintain structure for rolling.
03 - Arrange provolone cheese slices along the center of the dough, overlapping slightly to create a consistent cheesy layer. Leave margins along edges to allow sealing.
04 - In a mixing bowl, combine shredded rotisserie chicken, sautéed onions, and barbecue sauce. Toss until chicken is thoroughly coated, forming a glossy, sticky filling.
05 - Evenly distribute the chicken mixture over the cheese layer. Gently press down to compact filling and prevent shifting during rolling.
06 - Starting from one long edge, carefully roll the dough over the filling using parchment paper as a guide. Pinch seams to seal tightly and tuck both ends underneath to secure filling containment.
07 - Brush the exterior surface of the rolled stromboli with beaten egg for a glossy finish. Sprinkle Italian seasoning and grated Parmesan evenly on top. Score five shallow diagonal slits to allow steam release during baking.
08 - Transfer stromboli to a baking sheet and bake in a preheated oven at 190°C (375°F) for 20 to 25 minutes, or until crust turns golden brown. Remove from oven and allow to cool for five minutes before slicing. Serve with additional barbecue sauce for dipping.

# Notes:

01 - Rest dough briefly if it resists rolling to relax gluten. Ensure filling is cool to avoid dough sogginess.
02 - Use a thick barbecue sauce to prevent the filling from becoming too wet.
03 - Can be prepared ahead and refrigerated unbaked; bake before serving for best freshness.

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