The summer my youngest moved out for college, I found myself with quiet afternoons, a tidy kitchen, and just enough leftover rotisserie chicken to spark some creativity. That’s how this BBQ Chicken Cheese Stromboli came to life—part therapy, part dinner.

I still remember standing at the counter, flipping through an old recipe binder I’d used during my teaching years. Tucked between the pages of potluck favorites was a barely legible note that said “Stromboli = pizza but better.” That made me smile.

That week, I had a little more time and a lot more inspiration. I started experimenting, layering gooey cheese and tangy barbecue chicken, and rolled it all up like a love letter to comfort food. My husband walked in halfway through and said, “It smells like Saturday night in here.” He meant that in the best way, weekend meals at our house were always a little extra special.

The first time I baked it, the cheese bubbled right through the slits, the crust turned golden and flaky, and the aroma, it stopped me in my tracks. I cut it open and watched the steam rise, revealing swirls of melty provolone and smoky chicken. That night, we ate it straight from the cutting board, dipping slices into more BBQ sauce and laughing about old school stories.

Short Description

This BBQ Chicken Cheese Stromboli is a savory, rolled-up pizza-style bake packed with shredded rotisserie chicken, caramelized onions, tangy barbecue sauce, and melted provolone cheese—perfect for weeknights or casual get-togethers.

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

Medium skillet
Baking sheet
Parchment paper
Pastry brush
Small mixing bowl
Sharp knife (for slits)
Rolling pin (optional, if dough needs flattening)

Cooking Instructions

Step 1: Preheat the Oven
Set your oven to 375°F and line a baking sheet with parchment paper. This will keep the stromboli from sticking and make cleanup a breeze.

Step 2: Sauté the Onions
Melt butter in a skillet over medium-high heat. Add the julienned red onion and sauté until soft and lightly caramelized, about 6–8 minutes. Set aside to cool slightly.

Step 3: Prep the Dough
Roll out your pizza dough into a large rectangle directly on a piece of parchment paper. You want it about ¼-inch thick and wide enough to comfortably roll.

Step 4: Layer the Cheese
Lay out the provolone cheese slices down the center of the dough, lengthwise. Leave about 2 inches of dough on each side to make folding easier.

Step 5: Make the Filling
In a bowl, combine the shredded rotisserie chicken, sautéed onions, and BBQ sauce. Mix until everything is evenly coated.

Step 6: Fill and Roll the Stromboli
Spoon the chicken mixture evenly over the cheese. Starting from one long edge, gently roll the dough over the filling like a jelly roll, using the parchment paper to guide you. Seal the seam and move the roll so it rests seam-side down.

Step 7: Seal the Edges and Finish the Top
Tuck in the ends to close them, pressing gently to seal. Brush the outside of the dough with the beaten egg. Sprinkle with Italian seasoning and grated Parmesan. Using a sharp knife, cut 4–5 diagonal slits on top to let steam escape.

Step 8: Bake to Perfection
Transfer the parchment paper (with the stromboli on it) to your baking sheet. Bake for 20–25 minutes or until the crust is golden brown and firm to the touch.

Step 9: Cool and Slice
Let it rest for 5–10 minutes before slicing. Serve with extra BBQ sauce for dipping if desired.

Why You’ll Love This Recipe

Cheesy and Savory: The provolone melts beautifully, creating creamy layers throughout each slice.

Fast Yet Satisfying: Uses store-bought dough and rotisserie chicken to cut down prep time.

Crowd Pleaser: Great for game nights, potlucks, or casual family dinners.

Freezer-Friendly: You can prep ahead and bake later—ideal for busy weeks.

Balanced Flavors: Sweet BBQ sauce, tangy onions, savory chicken, and buttery crust in each bite.

Mistakes to Avoid & Solutions

Using Too Much Sauce: It can make the dough soggy. Stick to ½ cup BBQ sauce. If you like it extra saucy, serve more on the side.

Overfilling the Dough: This makes it hard to roll and can cause leaks. Keep filling centered and not too thick.

Not Sealing the Edges Properly: Press down and pinch the edges to prevent the filling from spilling during baking.

Skipping the Egg Wash: It gives the crust that beautiful golden color and crispness. Don’t skip it!

Cutting Before Cooling: Wait at least 5 minutes after baking. Cutting too early can make the cheese spill out too quickly.

Serving and Pairing Suggestions

Main Course: Serve warm slices with a crisp side salad or roasted veggies.

Game Day: Cut into smaller pieces and serve as finger food with BBQ dipping sauce.

Buffet Style: Add it to a potluck table alongside pasta salad, fruit skewers, or chips and dip.

Beverage Pairing: A cold glass of iced tea or a crisp lager pairs perfectly with the smoky BBQ flavor.

Storage and Reheating Tips

Storage: Wrap leftovers tightly in foil or place in an airtight container. Refrigerate for up to 3 days.

Freezing: Wrap the unbaked, assembled stromboli in parchment and foil. Freeze up to 1 month.

Reheating: Bake at 350°F for 10–12 minutes or until heated through. For a crispier crust, reheat uncovered.

FAQs

1. Can I use another cheese instead of provolone?
Yes, mozzarella or a mild cheddar works well. Provolone adds a creamy pull, but feel free to experiment.

2. Can I make the dough from scratch?
Absolutely! If you enjoy homemade dough, go for it. Just make sure it’s rolled thin and even.

3. How do I know when it’s done baking?
The crust should be golden brown and sound slightly hollow when tapped. Check the slits—cheese may bubble slightly.

4. What if I don’t have parchment paper?
Use a well-greased baking sheet, but parchment helps with rolling and cleanup, so it’s recommended.

5. Can I add veggies to the filling?
Sure! Just sauté them first to remove excess moisture. Bell peppers, mushrooms, or spinach work great.

Tips & Tricks

Let the filling cool slightly before rolling, it helps prevent tearing the dough.

A sprinkle of cornmeal under the dough gives a slightly crispy bottom.

For extra flavor, brush the egg wash with a dash of garlic powder or paprika mixed in.

Always slit the top to release steam and prevent the crust from bursting.

Double the recipe and freeze one for later, it bakes beautifully straight from frozen.

Recipe Variations

1. Spicy Tex-Mex Stromboli

Swap BBQ sauce with chipotle mayo

Add pickled jalapeños and pepper jack cheese

Top with cumin and chili powder before baking

2. Buffalo Chicken Stromboli

Replace BBQ sauce with buffalo sauce

Use blue cheese crumbles instead of Parmesan

Serve with a side of ranch dressing

3. Veggie Lovers’ Stromboli

Skip the chicken and use sautéed mushrooms, zucchini, and bell peppers

Mix in pesto with the veggies for added flavor

Stick with provolone or add some mozzarella for extra melt

4. Hawaiian BBQ Stromboli

Add pineapple chunks to the filling

Use smoked ham with BBQ chicken

Sprinkle with shredded mozzarella and Parmesan

Final Thoughts

Cooking has always been my quiet joy, my way of staying grounded. This BBQ Chicken Cheese Stromboli is a little tradition I’ve carved out for myself, one roll at a time. It reminds me that you don’t have to spend hours in the kitchen to create something that feels homemade, warm, and meaningful. Each time I slice into it, I get that same wave of satisfaction, and that little spark of pride we home cooks know so well.

Whether you’re feeding two or a table full of hungry grandkids, this dish bridges the gap between ease and comfort. It’s easy enough for a weeknight, yet special enough for guests. And I have to say, serving it warm, with that crust cracking just a little as you cut in? That’s the kind of small, beautiful moment that keeps me cooking, even now.

Easy BBQ Chicken Cheese Stromboli

Print This

Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

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

Step 1: Preheat the Oven

Preheat oven to 375°F. Line a baking sheet with parchment paper.

Step 2: Sauté the Onions

Melt butter in a skillet over medium-high heat. Cook onions for 6–8 minutes until soft and caramelized. Let cool.

Step 3: Prep the Dough

Roll pizza dough into a ¼-inch thick rectangle on parchment paper.

Step 4: Layer the Cheese

Place provolone slices in a row down the center, leaving 2 inches on each side.

Step 5: Make the Filling

Mix shredded chicken, sautéed onions, and BBQ sauce in a bowl.

Step 6: Fill and Roll

Spread chicken mixture over cheese. Roll up tightly using parchment to guide. Place seam-side down.

Step 7: Seal and Top

Tuck in ends. Brush with egg wash, sprinkle with seasoning and Parmesan. Cut 4–5 slits on top.

Step 8: Bake

Bake for 20–25 minutes, until golden brown and crisp.

Step 9: Cool and Serve

Let rest 5–10 minutes before slicing. Serve with BBQ sauce if desired.