BBQ Chicken Stromboli
A savory stromboli filled with shredded chicken, provolone, caramelized onions, and barbecue sauce.
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.
Equipment
- Small Skillet
- Baking Sheet
- Parchment Paper
- Pastry brush
- Knife
Notes
- You can use rotisserie chicken to save time.
- Make sure the onions are tender before assembling.
- Seal seams well to prevent filling leakage.
- Let the stromboli rest a few minutes before slicing.