I met Alma, a retired lunch lady, at a church rummage sale last spring. She had a warm laugh and a knack for folding linen tablecloths with the kind of care you’d expect from someone who spent decades feeding hundreds of hungry kids every day.
We got to talking while sorting through a box of old cookbooks. She told me about a Stromboli she used to make every Friday at the middle school, stuffed with BBQ chicken and melted cheese, baked until the edges were golden and crisp. Kids lined up for it like it was treasure. That story stuck with me.
A few weeks later, during a rainy afternoon while my husband was fixing a leaky faucet and the kids were curled up in the living room watching Zootopia for the tenth time, I pulled out some pizza dough I had in the fridge and decided to give Alma’s version a go. I used rotisserie chicken I had from the night before, the last slices of provolone I nearly forgot about, and my go-to smoky barbecue sauce. As it baked, the house filled with this rich, tangy, buttery smell that pulled everyone into the kitchen.
It’s funny how a recipe from a woman I barely knew made its way into our regular dinner rotation. Now, I make this BBQ Chicken Cheese Stromboli on game nights, during snow days, or just whenever we need something easy that everyone will actually eat without complaints. Alma was right—this one’s a keeper.
Short Description
This BBQ Chicken Cheese Stromboli is a golden-baked, flavor-packed roll filled with shredded rotisserie chicken, provolone, sweet sautéed onions, and tangy barbecue sauce. Perfect for weeknights, game days, or casual dinners—easy, cheesy, and family-approved.
Key Ingredients
- 1 Tbsp unsalted butter
- 1 small red onion, julienned
- 1 pizza dough (store-bought or homemade)
- 6 slices provolone cheese
- 2 cups rotisserie chicken, shredded
- ½ cup BBQ sauce
- 1 egg, beaten (for egg wash)
- 1 tsp Italian seasoning
- 1 tsp Parmesan cheese, grated
Tools Needed
- Baking sheet
- Parchment paper
- Small skillet
- Basting brush (for egg wash)
- Knife or kitchen scissors (for slits)
- Mixing bowl
- Rolling pin (optional)
Cooking Instructions
Step 1: Sauté the Onions
In a small skillet over medium-high heat, melt the butter. Add the julienned red onion and sauté until soft and slightly caramelized about 5–7 minutes. Set them aside to cool a bit.
Step 2: Prep the Dough Base
Preheat your oven to 375°F (190°C). Lay out a sheet of parchment paper and stretch or roll your pizza dough into a rectangle, roughly 10×14 inches. Don’t worry if it’s not perfect, rustic works here.
Step 3: Add the Cheese
Lay the provolone cheese slices in a neat row down the center of the dough, leaving space on all sides for folding.
Step 4: Mix the Filling
In a medium bowl, toss the shredded rotisserie chicken with the sautéed onions and BBQ sauce until evenly coated.
Step 5: Build the Stromboli
Spoon the chicken mixture over the cheese. Try to keep the filling centered and tight so it rolls easily.
Step 6: Roll It Up
Using the parchment paper to help you, gently roll the dough over the filling like a jelly roll. Seal the seam and place it seam-side down in the center of the parchment.
Step 7: Tuck, Brush, and Season
Tuck in the ends under the stromboli. Brush the outside with the beaten egg, then sprinkle with Italian seasoning and Parmesan. This gives you that golden, savory crust with just a hint of crispiness.
Step 8: Slice and Bake
Use a sharp knife to cut 4–5 diagonal slits across the top. This helps steam escape. Bake for 20–25 minutes until the crust is golden brown and cooked through. Let it cool slightly before slicing.
Why You’ll Love This Recipe
Melty & Meaty: Gooey provolone melts into smoky BBQ chicken for that perfect comfort bite.
Quick & Easy: Uses rotisserie chicken and store-bought dough for minimal prep.
Kid-Approved: Sweet BBQ sauce and cheesy goodness—no complaints at the table.
Flexible: Serve it as dinner, a party appetizer, or slice it for lunchboxes.
Freezer-Friendly: You can prep and freeze it for future hectic nights.
Mistakes to Avoid & Solutions
Too much filling = leaks
Overstuffing causes tearing or leakage. Stick to the recommended amounts. If unsure, add filling gradually.
Soggy bottom crust?
Ensure your filling isn’t too wet. If your BBQ sauce is runny, reduce it slightly on the stovetop first.
Dough won’t roll?
If the dough resists stretching or springs back, let it rest for 5–10 minutes to relax the gluten.
Burnt top, raw middle
Make sure your oven is fully preheated. Tent with foil halfway through if browning too fast.
Forgot the egg wash?
Your crust will still bake, but it won’t have that glossy golden color or crisp texture.
Serving and Pairing Suggestions
Main Dish: Serve with a side salad, something crisp with ranch or balsamic.
Appetizer Style: Slice into 1-inch pieces and serve with BBQ or ranch dip.
Game Day: Add potato wedges or coleslaw for a full-on comfort platter.
Drinks: Pair with iced tea, beer, or even a sparkling lemonade.
Storage and Reheating Tips
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months. Slice before freezing for easier reheating.
Reheating (Oven): Bake at 350°F for 10–12 minutes until warmed through.
Reheating (Microwave): Wrap in a damp paper towel, heat in 30-second intervals.
Avoid: Reheating uncovered in the microwave can make it rubbery or soggy.
FAQs
1. Can I use homemade pizza dough?
Yes! If you’ve got a favorite dough recipe, go for it. Just make sure it’s rolled thin enough to wrap but thick enough to hold the filling.
2. What’s the best BBQ sauce to use?
Choose a thick, smoky BBQ sauce for the richest flavor. Sweet Baby Ray’s or homemade versions work great.
3. Can I make it ahead of time?
Yes, assemble the stromboli, wrap in parchment, and refrigerate for up to 12 hours. Bake when ready.
4. Is it okay to use shredded cheese instead of slices?
Yes, just make sure it’s a melty cheese like mozzarella or Monterey Jack and spread it evenly.
5. Can I make this vegetarian?
Absolutely. Swap chicken for sautéed mushrooms or black beans for a plant-friendly version.
Tips & Tricks
Let the rolled stromboli rest for 10 minutes before baking, this helps it hold shape better.
Use parchment paper for rolling and baking, makes transferring mess-free.
If serving for a crowd, make two and slice them like pinwheels.
Add a touch of honey to your BBQ sauce for a sweet-spicy finish.
Freshly grate your Parmesan for a better melt and stronger flavor.
Recipe Variations
1. Buffalo Chicken Version
Swap BBQ sauce with buffalo sauce.
Use blue cheese crumbles instead of provolone.
Serve with ranch or celery sticks.
2. Hawaiian Twist
Add pineapple chunks to the BBQ chicken mixture.
Use mozzarella instead of provolone.
Sprinkle cooked bacon on top before rolling.
3. Tex-Mex Style
Replace BBQ sauce with enchilada sauce.
Use pepper jack cheese.
Add sautéed bell peppers and jalapeños inside.
4. Breakfast Stromboli
Use scrambled eggs, cooked bacon or sausage, and cheddar cheese.
Skip BBQ sauce, add a little hot sauce or salsa.
Serve with sour cream or ketchup.
Final Thoughts
That rainy-day recipe from Alma turned into one of our household favorites, and I think of her every time I make it. It’s reliable, unfussy, and always satisfying—the kind of meal that doesn’t need a lot of explaining or fancy garnishes to impress.
Just good ingredients, a bit of love, and a hot oven. We’ve made it for backyard get-togethers, after long workdays, and even once for a neighbor who had a new baby. It always disappears quickly, usually with requests for seconds.
If you give this BBQ Chicken Cheese Stromboli a try, I hope it becomes one of those easy, go-to recipes you lean on when life’s busy but bellies still need filling.
BBQ Chicken Cheese Stromboli
Ingredients
- 1 Tbsp unsalted butter
- 1 small red onion julienned
- 1 pizza dough store-bought or homemade
- 6 slices provolone cheese
- 2 cups rotisserie chicken shredded
- ½ cup BBQ sauce
- 1 egg beaten (for egg wash)
- 1 tsp Italian seasoning
- 1 tsp Parmesan cheese grated
Instructions
- Melt butter in a skillet over medium-high heat. Add red onion and sauté until soft and lightly caramelized, 5–7 minutes. Set aside.
- Preheat oven to 375°F (190°C). Roll pizza dough into a 10x14-inch rectangle on parchment paper.
- Place provolone slices in a row down the center of the dough.
- Toss shredded chicken, sautéed onions, and BBQ sauce in a bowl until coated.
- Spoon chicken mixture over the cheese, keeping it centered.
- Carefully roll the dough over the filling, jelly-roll style. Place seam-side down.
- Tuck in the ends, brush with beaten egg, and sprinkle with Italian seasoning and Parmesan.
- Cut 4–5 slits on top. Bake for 20–25 minutes until golden. Let cool slightly before slicing.
