This BBQ Chicken Stromboli is a cozy, flavor-packed roll-up that’s equal parts weeknight saver and party favorite. Tender shredded chicken tossed in tangy barbecue sauce, melted provolone, sweet sautéed red onions, and a golden, egg-washed crust—everything you want in handheld comfort food. The recipe is simple, speedy, and perfect for when you crave something hearty without fuss. I love how the thin crust dough crisps up while the inside stays gooey and saucy. It’s a winner for dinner, game day, or a picnic.

Why you’ll love this BBQ Chicken Stromboli

Quick prep: Uses pre-cooked shredded chicken, so assembly is fast.
Big flavors: Barbecue sauce and sautéed red onion create a sweet-savory combo that pairs perfectly with melted provolone.
Great texture: The thin-crust dough gets crisp and flaky while the filling stays moist.
Make-ahead friendly: Assemble, refrigerate, and bake later for easy entertaining.

Ingredients

▢1 tablespoon unsalted butter
▢1 cup thinly sliced red onion, about 1 small red onion
▢1 (13.8-ounce) tube thin crust refrigerated pizza dough
▢6 slices provolone cheese
▢2 cups shredded chicken, I used a rotisserie chicken
▢½ cup barbecue sauce,
▢1 beaten egg
▢1 teaspoon Italian seasoning
▢1 teaspoon grated parmesan cheese

Equipment

Baking sheet
Parchment paper or silicone baking mat
Skillet
Rolling pin (optional)
Pastry brush or spoon for egg wash
Sharp knife or pizza cutter

Prep and notes

Make sure the shredded chicken is fully cooked and cooled. If you prefer a spicier filling, stir a little hot sauce into the barbecue sauce. If your dough is very springy, let it rest at room temperature for 10 minutes before rolling so it stretches easily. Use a thin-crust refrigerated pizza dough for the ideal balance of crispness and chew.

Instructions

Follow these clear, step-by-step directions to assemble and bake the stromboli. The order matches the ingredient list and keeps the process efficient.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Heat a skillet over medium heat and add 1 tablespoon unsalted butter. Once the butter melts and foams, add 1 cup thinly sliced red onion (about 1 small red onion).
Sauté the red onion until it becomes soft and slightly caramelized, about 6–8 minutes. Stir occasionally so the onion cooks evenly and doesn’t brown too quickly. Remove the skillet from heat and let the onions cool slightly.
On a lightly floured surface or directly on the parchment, unroll the 13.8-ounce tube of thin crust refrigerated pizza dough. If the dough resists stretching, let it rest for a few minutes, then gently roll or stretch it into a rough rectangle approximately 12 x 10 inches.
Layer 6 slices provolone cheese evenly over the dough, leaving a 1-inch border along one of the long edges. The cheese creates a barrier that helps hold the filling and melts into a gooey center.
In a bowl, combine 2 cups shredded chicken (I used a rotisserie chicken) with ½ cup barbecue sauce. Toss until the chicken is evenly coated. Taste and adjust if you want more sauce, but keep the amounts listed in the ingredient list.
Spread the sauced shredded chicken in a single even layer on top of the provolone, leaving the same 1-inch border free. Sprinkle the sautéed red onions over the chicken layer so the onions are distributed evenly throughout the stromboli.
Starting at the long side opposite the 1-inch border, carefully roll the dough into a tight log, tucking the filling in as you go to prevent gaps. Pinch the seam and the ends to seal the stromboli so the filling stays inside while baking.
Place the rolled stromboli seam-side down on the prepared baking sheet. Brush the top lightly with 1 beaten egg to create a glossy, golden crust when baked.
Sprinkle 1 teaspoon Italian seasoning evenly over the top of the egg-washed crust, then finish with 1 teaspoon grated parmesan cheese for a little savory finish.
Make three or four shallow diagonal slits across the top of the stromboli with a sharp knife or pizza cutter. These vents allow steam to escape and help the crust bake evenly.
Bake the stromboli in the preheated 400°F (200°C) oven for 18–22 minutes, or until the crust is deep golden brown and the filling is hot and bubbly. Oven times vary, so start checking at 18 minutes.
Remove the stromboli from the oven and let it rest on the baking sheet for 5–10 minutes. This short rest helps the filling set so slices hold together neatly.
Slice the stromboli into 1- to 1.5-inch pieces with a sharp knife or pizza cutter and transfer to a serving platter. Serve warm with extra barbecue sauce for dipping, if desired.

Troubleshooting tips

If the crust browns too quickly, tent loosely with foil during the last few minutes of baking.
If the stromboli unrolls a bit while rolling, dampen the edge with a little water and press to reseal before brushing with egg.
For a crispier bottom, bake on a preheated baking stone or place the baking sheet on the lowest rack.

Make-ahead and storage

To make ahead: Assemble but don’t brush with the egg wash, wrap tightly in plastic, and refrigerate for up to 24 hours. Brush with egg and bake when ready.
Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 350°F oven for 8–10 minutes, or until warmed through, to keep the crust crisp.
Freezing: Wrap a fully cooled stromboli tightly in plastic and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight and reheat at 350°F for 20–25 minutes.

Serving suggestions

Serve slices with extra barbecue sauce, a tangy coleslaw, and crisp pickles for contrast. A simple green salad with a bright lemon vinaigrette or some roasted vegetables makes this a complete meal. For game day, add a trio of dipping sauces—barbecue, ranch, and spicy mayo—for variety.

Final thoughts

This BBQ Chicken Stromboli hits the perfect balance of gooey cheese, saucy chicken, and a flaky, golden crust. It’s flexible, forgiving, and very satisfying. Whether you’re feeding a crowd or just want a cozy dinner, this stromboli delivers bold flavor without a lot of fuss. Enjoy!

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BBQ Chicken Stromboli

A savory stromboli filled with shredded chicken, provolone, caramelized onions, and barbecue sauce.

Prep Time20

Cook Time29

Total Time49

Servings: 8 servings

Ingredients

1 tablespoon unsalted butter
1 cup red onion thinly sliced, about 1 small
1 tube (13.8-ounce) thin-crust refrigerated pizza dough
6 slices provolone cheese
2 cups shredded chicken rotisserie chicken recommended
1/2 cup barbecue sauce
1 egg egg beaten, for egg wash
1 teaspoon Italian seasoning
1 teaspoon grated Parmesan cheese

Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Heat a small skillet over medium-high heat and melt 1 tablespoon unsalted butter.
Add the thinly sliced red onion and cook, stirring, until tender and slightly softened, about 3–4 minutes; remove from heat and set aside.
On a piece of parchment, roll out the tube of thin-crust refrigerated pizza dough into a rectangle.
In the center of the dough, arrange 6 slices provolone in a row, then top with 2 cups shredded chicken, the cooked onions, and 1/2 cup barbecue sauce.
Fold the longer sides over the filling one at a time, then fold the shorter ends up; trim any excess dough and pinch seams to seal the stromboli.
Carefully flip the stromboli so the seam side is down on the parchment-lined baking sheet.
Brush the outside with the beaten egg, then sprinkle with 1 teaspoon Italian seasoning and 1 teaspoon grated Parmesan cheese.
Bake for 20–25 minutes, or until the crust is golden brown on top; remove from oven and let rest a few minutes before slicing.
Serve slices with extra barbecue sauce on the side for dipping, if desired.