BBQ Chicken Cheesy Stromboli

BBQ Chicken Stromboli is everything I crave on a cozy Friday night loaded with cheese smoky BBQ sauce and tender chicken all wrapped in golden crisp dough It makes for the ultimate shareable comfort food and one that regularly disappears within minutes at my house

The first time I pulled this out of the oven my family was hooked Now they call it the cheesy chicken roll up and even the picky eaters cannot resist grabbing an extra slice

Ingredients

• Refrigerated pizza dough: Look for a fresh ball or a canister Either works but make sure it feels soft and does not have a dry crust
• Shredded chicken: Use leftover rotisserie or poach breasts for tender juicy meat
• Barbecue sauce: Choose your favorite brand Go for smoky or spicy if you like heat
• Butter: Melted butter helps the sauce coat every shred of chicken and deepens flavor
• Shredded mild cheddar cheese: This adds sharp creamy richness Always shred from a block for best melt
• Shredded mozzarella cheese: Creates that stretchy gooey layer and balances stronger flavors
• Shredded pepper jack cheese: Brings an extra kick and melts beautifully
• Beaten egg: This gives the top a deep golden color and helps the topping stick
• Grated Parmesan cheese: Delivers salty savory crunch on the crust
• Italian seasoning: Sprinkle for herby aroma and color Choose a blend with oregano basil and thyme
• Thinly sliced red onion (optional): Sauté to soften and sweeten before adding for mellow onion flavor and color

• To pick the freshest ingredients always sniff your cheese for sour notes and choose onions that feel firm and heavy Avoid bottled grated Parmesan go for a fresh grate whenever possible

Instructions

Prepare the Dough:

Set your oven to a steady 375 degrees Fahrenheit Line a baking sheet with parchment paper or sprinkle with just a little cornmeal for easier removal Unroll your pizza dough onto a lightly floured surface and nudge it out into a large rectangle with your hands or a rolling pin It should be about one quarter inch thick and about twelve inches long That size makes rolling easier and helps everything cook evenly

Make the Chicken Filling:

In a medium bowl toss shredded chicken with the melted butter and barbecue sauce Use tongs to coat every piece evenly The butter gives the sauce a silkier feel and helps it stick Do not be shy with the sauce every shred should be glossy This step lays down the whole flavor base

Layer the Fillings:

Spoon the barbecue chicken mixture along the edge of the dough leaving a clear one inch border on one long side so it will seal properly Next scatter the cheddar mozzarella and pepper jack cheeses evenly from end to end If using sautéed red onion sprinkle it over now The triple cheese blend is what gives every slice those dreamy strings when cut

Roll up the Stromboli:

Starting at the filled edge carefully lift the dough and fold it over the chicken and cheeses about two inches Inward tuck in the short sides an inch as you go Continue gently but tightly rolling the dough into a log shape Roll until the empty inch wide border is on the bottom then carefully pinch along the edge and ends to fully seal Nothing should leak out when baking

Finish and Bake:

Lift the rolled stromboli seam side down onto your lined baking sheet Brush the whole top thoroughly with beaten egg so the crust will be shiny golden and extra crispy Sprinkle freshly grated Parmesan all over plus Italian seasoning for color and aroma Bake for at least twenty minutes Check the color then continue another fifteen minutes until the outer crust is deep golden brown and feels crisp when tapped

Rest and Slice:

Let the stromboli rest on the tray for five minutes so the cheese has a chance to settle Use a serrated knife to cut thick or thin slices depending on your mood Serve warm you can offer extra barbecue sauce or creamy ranch for dunking if you like

I am totally obsessed with the salty crust from the Parmesan and herbs That cheesy fragrant edge is always the part everyone wrestles for We once made this for a Super Bowl party and I barely snapped a picture before it vanished from the tray

Storage Tips

Slice cooled stromboli and wrap in foil or an airtight container It keeps in the fridge up to four days To reheat bake slices uncovered at 350 until warmed through which keeps the crust crisp Bread usually loses texture in the microwave so I avoid it if possible

Ingredient Substitutions

No rotisserie chicken Just simmer a few chicken breasts in broth and shred when cool Love sweet heat Try a mango or honey barbecue sauce Veggie fans can swap mushrooms and roasted peppers for chicken for a hearty vegetarian version

Serving Suggestions

Serve with a crisp green salad a pile of crunchy pickles or roasted veggies on the side For parties slice smaller like pinwheels and offer little ramekins of dipping sauce

Cultural and Historical Context

Stromboli hails from Italian American kitchens on the East Coast Stuffed bread has deep roots in Italian tradition but this barbecue version is a fun American twist meeting classic pizza dough with Southern barbecue comfort

Seasonal Adaptations

Swap cheeses for peppery arugula and roasted red peppers in summer Try smoked turkey or brisket in fall for a holiday spin Use leftover grilled chicken and fresh corn during barbecue season

Success Stories

A friend made this for her book club and said not a crumb was left My own kids beg for a double batch after soccer practice and every time there is a cheesy BBQ aroma in the kitchen it feels like a little celebration

Freezer Meal Conversion

Roll and assemble as directed but freeze uncooked on a tray Once firm wrap tightly and freeze up to two months Bake from frozen at 350 for thirty five to forty five minutes keep it covered for the first half so it heats through

BBQ Chicken Stromboli will become a new family favorite with its bold cheesy flavors and easy assembly Try your own filling twists and savor every slice

Recipe FAQs

→ How do I prevent stromboli from getting soggy?

Let cooked fillings cool and avoid overfilling with sauce. Seal edges well and bake until dough is fully golden-brown.

→ Can I use a different kind of cheese?

Yes, mix and match your favorite cheeses like provolone or Monterey Jack for varied flavor and melt.

→ Is homemade dough an option?

Absolutely! Swap refrigerated dough for homemade pizza dough to enhance flavor and texture.

→ How do I store leftovers?

Cool completely, wrap tightly, and refrigerate for up to three days. Reheat in the oven for best results.

→ What sauces pair well when serving?

Offer extra BBQ sauce or creamy ranch for dipping to complement the smoky, cheesy flavors.