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Why settle for plain old pizza when you can roll up everything you love in this Ultimate BBQ Chicken Stromboli Smoked, saucy chicken and sweet onions melt perfectly into gooey cheese inside a golden crust This has become my go to for Sunday football nights and last minute dinners because it wows every time with almost no fuss
When I first baked this for a group of friends everyone was reaching for seconds and no crumb was left behind It quickly turned into a must have for all our hangouts
Ingredients
- Unsalted butter: brings out the natural sweetness in onions and keeps them from burning look for fresh creamy colored sticks
- Large red onion: provides a savory sweetness and beautiful color choose one with tight shiny skin for best quality
- Fresh pizza dough: the essential base try to get it from a bakery or deli for best texture
- Provolone cheese: melts smoothly and adds mellow flavor deli slices are ideal for easy layering
- Shredded rotisserie chicken: saves time and packs in flavor pick a nicely browned bird for that roasted taste
- Thick BBQ sauce: clings to the filling and boosts smokiness go for a rich, thick variety so the insides do not get soggy
- Large egg: creates the classic shiny golden crust when brushed over the dough
- Italian seasoning: a quick way to add herby aroma choose a blend with lots of oregano and basil
- Grated Parmesan cheese: finishes the top with a savory crunch buy a wedge and grate it fresh for best results
Step-by-Step Instructions
- Prepare the Red Onions:
- Melt the butter in a skillet over medium high heat Once it starts to foam add the sliced onions and stir often for 6 to 8 minutes until soft sweet and deeply caramelized Take off the heat and let them cool to room temperature This step builds sweetness and depth
- Roll the Dough:
- On a lightly floured counter roll out your pizza dough into a big rectangle about one quarter inch thick If the dough snaps back let it rest a few minutes then continue rolling You want it large and even for easy rolling later
- Layer the Cheese:
- Lay the provolone slices down the very center of your dough overlapping slightly Stop one inch from all borders so the cheese stays inside during baking
- Mix and Add the Chicken Filling:
- In a bowl combine the shredded chicken cooled onions and BBQ sauce Use your hands or a spoon to get every bit evenly coated Then mound this mixture over your cheese line and gently press it down almost to the edges but not over
- Roll Up the Stromboli:
- Starting from one long side carefully and tightly roll everything up like a jelly roll Pinch the edge into the dough to fully seal so nothing escapes during baking Fold the ends under and set it seam side down on a parchment lined baking sheet
- Finish the Top:
- Brush the entire top and sides with beaten egg for gorgeous color and shine Sprinkle on the Italian seasoning and Parmesan cheese for flavor and crisp texture Cut four or five diagonal slits across the top to allow steam out as it bakes
- Bake and Rest:
- Bake in a 375 degree oven for twenty to twenty five minutes until the crust is golden and cooked through Let your stromboli rest five to ten minutes before slicing to let everything settle Serve warm with extra BBQ sauce if you like dipping
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When I learned to caramelize onions properly it changed everything That sweet tangy bite is what my family now expects in every batch Some of our best kitchen memories have come from sneaking pieces off the baking tray before the whole thing even made it to the table
Storage Tips
Leftover slices will keep in an airtight container in the refrigerator for up to three days To reheat pop them into a hot oven or toaster oven for a few minutes and the crust will crisp up again You can also freeze tightly wrapped (uncut or pre sliced) stromboli for up to one month Let it thaw in the fridge before reheating in a hot oven
Ingredient Substitutions
No provolone on hand Use mozzarella Monterey Jack or even smoked Gouda If you prefer turkey or have leftover pulled pork they work beautifully with the same sauces and seasonings A homemade pizza dough or store bought works both ways but let store bought come to room temperature for easier handling
Serving Suggestions
A basket of BBQ Chicken Stromboli slices looks great for parties and casual gatherings Serve with extra BBQ sauce or ranch for dipping For heartier meals pair with a tangy slaw green salad or roasted veggies This makes for a playful main at family dinners or a star appetizer guests will talk about
Cultural and Historical Notes
Stromboli has Italian American roots originating in midcentury Philadelphia as a fun twist on stuffed bread This BBQ chicken version reflects the classic flavors of American barbecue sauce and cheese tucked into an Italian inspired doughy package It is a crowd pleasing blend of traditions that continues to evolve in home kitchens everywhere
Frequently Asked Questions
- → How can I prevent the bottom from getting soggy?
Use a thick BBQ sauce and avoid overfilling the dough. Ensure your oven is fully preheated for a crisp base.
- → What cheeses work well as substitutes for provolone?
Mozzarella, Monterey Jack, or smoked Gouda all melt beautifully and complement the BBQ chicken filling.
- → Can I use leftover pulled pork instead of chicken?
Absolutely! Pulled pork pairs deliciously with BBQ sauce and cheese in this preparation.
- → Why is an egg wash important?
The egg wash gives the dough a shiny, golden crust and helps toppings like Parmesan stick to the surface.
- → How do I keep the dough from shrinking while rolling?
If the dough resists, let it rest for 5-10 minutes to allow the gluten to relax. This makes shaping easier.
- → Should I serve this hot or at room temperature?
It’s best served warm for maximum cheesiness, but leftovers are great at room temperature, too.