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This BBQ Chicken Stromboli is a mouth-watering party appetizer, easy dinner or lunch using refrigerated pizza dough that’s loaded with sweet and tangy BBQ sauce, shredded rotisserie chicken, various cheeses and Italian seasoning.
The dough is then rolled up, sealed and baked to a golden hue. Slice the stromboli and watch the melted cheese and chicken filling ooze out, begging to be enjoyed straight away!
Recipe Notes:
- I recommend a slightly sweeter bbq sauce to compliment the chicken and the 4 different cheeses. Sweet Baby Ray’s BBQ sauce is a good sauce to use.
- If you want to add a bit of a kick to the Pepper Jack cheese I’ve used, add a few red pepper flakes to the filling. Provolone cheese also has a really good flavor for Stromboli. To make it more kid-friendly, swap out the Pepper Jack for a milder cheese.
- Instead of rotisserie chicken, baked chicken thighs and breasts are a good substitute.
- When shredding the rotisserie chicken let it cool sufficiently before handling. However, do not let it become cold as warm chicken is so much easier to debone and shred.
- When assembling the ingredients on the rolled out dough, make sure that you leave an inch of space on the edges to be able to close the stromboli.
- Brush the stromboli with melted butter if you do not want to use egg. Butter works just as well.
- Serve this BBQ chicken stromboli with a side salad and dip the slices in a delicious sauce or dressing such as ranch dressing or BBQ sauce.
Can I make this BBQ Chicken Stromboli ahead of time?
Absolutely! You can fully assemble this stromboli 24 hours ahead of baking and store it in the refrigerator, wrapped tightly with plastic wrap.
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How should I store this BBQ Chicken Stromboli?
This stromboli can be stored in an airtight container for up to 5 days in the refrigerator. Reheat leftovers in the microwave or in the oven, covered.
You can also freeze this stromboli (baked or unbaked) for up to 3 months. It’s best to wrap the stromboli with plastic wrap and then again with aluminum foil to prevent freezer burner and then store it in a Ziploc bag or freezer-safe container. Thaw overnight in the refrigerator before baking or reheating.
BBQ Chicken Stromboli
- Preheat the oven to 375° Line a cookie sheet with parchment paper and spray with non-stick cooking spray or sprinkle sheet with cornmeal.
- Unroll pizza dough on a large board or counter.
- Combine chicken, BBQ Sauce and butter, then spread over the pizza dough, leaving 1 inch at one end with no filling.
- Sprinkle it with cheddar, mozzarella, and pepper jack cheese.
- Fold the end with the filling over about 2 inches, then fold in the sides and pinch to keep closed.
- Roll stromboli up and pinch ends together. Place on the baking sheet, seam side down.
- Mix the parmesan and Italian seasoning together.
- Brush the Stromboli with the egg and sprinkle with cheese. Cover with tinfoil.
- Place in the oven and bake for 20 minutes. Remove the tin foil and bake for 15 more minutes.
- Slice and serve with BBQ sauce or ranch dressing.
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BBQ Chicken Stromboli
This BBQ Chicken Stromboli is a great appetizer, dinner or lunch using refrigerated pizza dough that’s loaded chicken cheese and bbq sauce.
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
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Ingredients
- 13.8 oz refrigerated Pillsbury Pizza Dough I used classic, not thin
- 2 cups Rotisserie Chicken deboned and shredded
- ¾ cup BBQ Sauce
- 1 tablespoon butter melted
- 1 cup mild cheddar shredded
- 1 cup mozzarella shredded
- 1 cup pepper jack shredded
- 1 egg beaten
- ½ cup parmesan freshly shredded
- 2 teaspoons Italian seasoning
Instructions
Preheat the oven to 375° Line a cookie sheet with parchment paper and spray with non-stick cooking spray or sprinkle sheet with cornmeal.
Unroll pizza dough on a large board or counter.
Combine chicken, BBQ Sauce and butter, then spread over the pizza dough, leaving 1 inch at one end with no filling.
Sprinkle it with cheddar, mozzarella, and pepperjack cheese.
Fold the end with the filling over about 2 inches, then fold in the sides and pinch to keep closed.
Roll stromboli up and pinch ends together. Place on the baking sheet, seam side down.
Mix the parmesan and Italian seasoning together.
Brush the stromboli with the egg and sprinkle with cheese. Cover with tinfoil.
Place in the oven and bake for 20 minutes. Remove the tin foil and bake for 15 more minutes.
Slice and serve with BBQ sauce or ranch dressing.
Nutrition
Calories: 475kcal | Carbohydrates: 36g | Protein: 33g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 1220mg | Potassium: 116mg | Fiber: 1g | Sugar: 12g | Vitamin A: 540IU | Vitamin C: 0.2mg | Calcium: 371mg | Iron: 2mg
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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