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This BBQ Chicken Stromboli is what I whip up for parties, game nights, or whenever folks are coming over. Juicy chicken from the rotisserie gets tossed in sweet barbecue sauce, mixed with tender, sautéed onions and melty provolone, then all wrapped in a puffy pizza dough crust. People always want seconds—they’ll bug you to make it all the time.
I threw this together when I was in a rush and had some leftover rotisserie chicken sitting in the fridge. It ended up so cheesy and tasty my family started demanding it for every easy get-together.
Irresistible Ingredients
- Parmesan Cheese: Gives a savory kick Try to grate it yourself for the best pop of flavor
- Italian Seasoning: A mix that brings extra oomph Look for one with oregano and basil in the blend
- Egg: Makes the outside crust turn golden and shiny Big fresh eggs work best here
- BBQ Sauce: Brings sweet zing and lots of flavor Look for one that’s on the thicker side so it doesn’t run everywhere
- Rotisserie Chicken: So easy and super tender Shred it well so it spreads evenly
- Provolone Cheese: Melts like a dream—seek out deli slices because they lay perfectly
- Pizza Dough: The magic wrapping You’ll get the best bite with fresh dough from the bakery
- Red Onion: Gets sweeter as it cooks Pick a firm one so it sautés up nicely
- Unsalted Butter: Extra flavor and richness for your onions Choose good butter and you’ll taste the difference
Simple How-To Steps
- Bake:
- Pop the stromboli onto a baking sheet and bake at 375 F for 20 to 25 minutes until it’s golden brown. Cool for a handful of minutes so the melted cheese sets up, then slice and dip in extra sauce.
- Top and Score:
- Coat the outside with beaten egg, then shower on Italian seasoning and some fresh parmesan. Use a sharp knife to cut five small slits up top so steam can escape.
- Roll and Shape:
- Start rolling up from one long side, using the parchment to help. Pinch the seams to keep all those goodies in, then tuck the ends so nothing sneaks out.
- Assemble the Stromboli:
- Layer the chicken mixture straight down the cheesy middle and press it down just a bit so it stays put when you roll.
- Mix the Filling:
- Put the shredded chicken, cooked onions, and barbecue sauce in a bowl. Toss them around till every bit is coated and looking shiny.
- Layer the Cheese:
- Lay out your provolone slices right down the center of the dough. Let them overlap a little so you get a good cheesy layer. Don’t put them too close to the edge—you want to seal it up later.
- Prepare the Dough:
- Grab a rectangle of parchment and roll your pizza dough onto it. Stretch it out till it’s about a quarter-inch thick so it’ll hold up once stuffed.
- Sauté the Onions:
- Drop butter in a pan over medium-high till melted. Toss in your sliced red onion and cook about six minutes, giving it a stir now and then, so it gets soft and caramelized. Set aside to cool.
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I can’t resist how barbecue sauce with sautéed onions just pops in this dish. That savory-sweet filling is totally addictive. My kids battle for the crusty ends, but those extra-cheesy middle slices barely last five seconds.
Keep it Fresh
Let everything cool down before you stash leftovers. Wrap tight in foil or throw it in a sealed container and chill for three days tops. When it’s time to reheat, bake slices in a hot oven for about ten minutes so you get that crisp crust. You can freeze single slices—just zap in the microwave when you want a snack.
Other Options
If you’re out of rotisserie chicken, any cooked shredded chicken does the trick—or switch things up with pulled pork for a southern flair. Want another cheese? Try mozzarella or cheddar for easy melting. If smoky is your thing, go for gouda.
Easy Serving Ideas
Slice up the stromboli and pass around more barbecue sauce for dunking. It’s awesome with a green salad for freshness, or bring out crunchy pickles for something sour. Goes down great with cold beer or lemonade too.
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Background
Stromboli came from Italian Americans making a stuffed bread roll—basically a cousin to calzone. Swapping in BBQ chicken gives it an American spin, showing how folks love to play with classic pizza flavors here.
Recipe FAQs
- → Can I use homemade pizza dough?
For sure! Fresh, homemade dough can make the crust softer and even better in flavor.
- → What cheeses work best here?
Provolone melts beautifully, but mozzarella or Monterey Jack are also super tasty choices for this recipe.
- → How do I avoid a soggy center?
Keep the chicken mixture dry by draining liquids, don’t overfill, and cut slits on top to let steam escape.
- → Can I prepare this ahead of time?
Yes! You can assemble it and refrigerate. Bake it right before serving to lock in freshness and crispness.
- → What sides pair well with this?
A side salad, roasted veggies, or coleslaw are perfect to round out the meal.
- → What can I swap for rotisserie chicken?
Shredded cooked chicken breast or thighs are great back-up options when rotisserie isn't available.