BBQ Chicken Cheese Stromboli with Provolone and Parmesan (Print version)
Pizza dough wrapped around saucy shredded chicken, provolone, onions, and Parmesan for a cheesy BBQ stromboli that slices cleanly.
# Ingredients:
For the filling
01 -
1 tablespoon (14 g) unsalted butter
02 -
1 small red onion, thinly sliced
03 -
2 cups (280 g) shredded cooked chicken or rotisserie chicken
04 -
1/2 cup (120 ml) thick barbecue sauce, plus more for serving
05 -
6 slices provolone cheese
For the stromboli
06 -
1 pound (450 g) refrigerated or homemade pizza dough
07 -
1 large egg, beaten
08 -
1 teaspoon Italian seasoning
09 -
2 tablespoons (10 g) grated Parmesan cheese
10 -
1 tablespoon all-purpose flour, for rolling if needed
# Instructions:
01 -
Heat the oven to 375°F. Line a large baking sheet with parchment paper.
02 -
Melt the butter in a skillet over medium heat. Add the red onion and cook for 3-4 minutes until softened. Remove from the heat and let it cool slightly.
03 -
In a bowl, toss the shredded chicken with the barbecue sauce and cooked onion until evenly coated.
04 -
Roll the pizza dough on parchment into a roughly 10 by 14 inch rectangle. Lay the provolone slices down the center, leaving a clean border, then spoon the BBQ chicken mixture over the cheese.
05 -
Fold the long sides over the filling and pinch the seam closed. Tuck the ends underneath, then turn the roll seam-side down on the parchment.
06 -
Brush the outside with beaten egg. Sprinkle with Italian seasoning and Parmesan, then cut 4-5 shallow diagonal slits across the top.
07 -
Bake for 22-25 minutes, until the crust is deep golden and firm on the bottom. Rest for 5-10 minutes before slicing. Serve with extra barbecue sauce.
# Good to know:
01 -
Best served warm after a short rest so the cheese sets enough to slice.
02 -
Use thick barbecue sauce to keep the dough from getting soggy.
03 -
Recipe makes about 8 slices, enough for 4 main-dish servings.