My grandmother used to make a big, folded sandwich she called “party bread,” and every Sunday the kitchen smelled like caramelized onions and melted cheese. I still remember the way she would roll the dough with the tenderness of someone tucking in a kid — edges neatly pinched, a little egg wash brushed on top so it shone like a new penny. This Bbq Chicken Cheesy Stromboli feels like that memory with a modern twist: smoky barbecue sauce, shredded chicken, and a cheesy pull that makes everyone stop talking. It’s cozy, a little messy, and perfectly suited to game nights, school lunches, or when you need the exact kind of comfort only hot, melty cheese can deliver.
Quick Facts
- Yield: Serves 6
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Why This Recipe is Awesome
This stromboli combines smoky BBQ sauce, tender shredded chicken, and oozy cheese into a golden, crispy roll that crackles when you slice into it. It delivers juicy, tangy, and slightly sweet notes with crunchy edges and a soft, pillowy center. It’s so forgiving — even if you overstuff it a bit, a quick egg wash and hot oven save the day. Who doesn’t love a cheesy pull that strings across the plate like edible confetti?
Ingredients
For the Main Dish:
- 1 lb store-bought pizza dough (or homemade if you’ve got it)
- 2 cups cooked shredded chicken (about 10 oz)
- 3/4 cup BBQ sauce (your favorite brand)
- 2 cups shredded sharp cheddar (about 8 oz)
- 1 cup shredded mozzarella (about 4 oz)
- 1/4 cup thinly sliced red onion
- 2 tbsp chopped fresh cilantro (optional, for brightness)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 large egg + 1 tbsp water (for egg wash)
For the Sauce / Garnish (if applicable):
- 1/2 cup extra BBQ sauce for dipping
- Optional: ranch dressing or pickled jalapeños
How I Make It
Step 1:
Preheat your oven to 425°F. On a lightly floured surface, stretch the pizza dough into a roughly 12×10-inch rectangle. Toss the shredded chicken with 3/4 cup BBQ sauce, garlic powder, smoked paprika, and a pinch of salt and pepper. You’ll smell the paprika and BBQ tang right away — that’s your flavor starting to sing.
Step 2:
Scatter half of the cheddar and mozzarella across the center third of the dough, leaving a 1-inch border. Pile the BBQ chicken on top and sprinkle the remaining cheese over it. Add the red onion and cilantro if using. Don’t overfill; the dough needs space to roll without bursting. If you overstuff, press out a little excess sauce — trust me, the oven will thank you.
Step 3:
Brush the exposed dough edges with a little olive oil. Fold one long edge over the filling, then the other, tucking the short ends under and pinching tightly to seal. Transfer the stromboli seam-side down to a parchment-lined baking sheet. Beat the egg with water and brush the top for a glossy finish. Cut 3 shallow slits on top so steam escapes — you’ll hear that soft hiss as it bakes.
Step 4:
Bake at 425°F for about 20–25 minutes, until the crust turns deep golden and the cheese bubbles through the slits. Look for golden edges and a loud, satisfying bubble in the center — those are your doneness cues. If the top browns too fast, tent loosely with foil for the last 5 minutes.
Step 5:
Let the stromboli rest for 8–10 minutes before slicing — this helps the cheese settle so it doesn’t run everywhere. Slice into thick pieces, serve with extra BBQ sauce and ranch if you like, and enjoy the crunchy exterior against the molten, saucy inside. That first pull of cheese? Pure joy.
Pro Tips
- Use shredded rotisserie chicken to save time and add flavor. Toss it with BBQ sauce while warm so it absorbs the flavor better.
- For extra crisp, bake on a preheated baking steel or an inverted baking sheet.
- If your dough resists stretching, let it rest 5 minutes — gluten relaxes and it becomes easier to work with.
- Freeze a whole stromboli uncooked on a sheet, then wrap well and freeze. Bake from frozen at 425°F for ~35–40 minutes, tenting if needed.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap chicken for shredded tofu or jackfruit for a vegetarian, BBQ-flavored filling (texture becomes softer with jackfruit).
- Use Greek yogurt mixed with a bit of lemon instead of sour cream for a lighter dip — tang stays, calories drop.
- For dairy-free, use a plant-based shredded cheese and dairy-free egg wash (oil + milk alternative). The crust still crisps but loses a bit of that classic cheese stretch.
- Choose a gluten-free pizza dough if you need it; the crust texture becomes denser but the flavors remain intact.
Variations & Tips
- Spicy: Add pickled jalapeños and 1/4 cup buffalo sauce to the chicken mix.
- Kid-friendly: Swap red onion for finely diced green bell pepper and use mild BBQ sauce.
- Hawaiian BBQ: Add 1/2 cup diced pineapple for a sweet-tangy play.
- Extra smokey: Stir 1 tsp liquid smoke into the BBQ sauce before tossing with chicken.
- Vegetarian: Replace chicken with roasted mushrooms and grilled zucchini for a meaty bite.
- Creative twist: Swirl a thin layer of pesto under the cheese for a herby surprise.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble the stromboli and refrigerate for up to 24 hours, then bake from cold (add 5–10 minutes). For longer storage, freeze raw or baked stromboli and thaw overnight before reheating or baking.
- Can I double the recipe?
- Sure thing. Use two baking sheets or bake sequentially. If doubling into one extra-large stromboli, watch the baking time — you may need an extra 10–15 minutes and a tent of foil toward the end.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for a deeply golden-brown crust, cheese bubbling through the slits, and a hollow sound when you tap the bottom. If using fresh chicken, remember it should have reached 165°F before going into the stromboli.
- What if I don’t have ingredient X?
- No problem — swap cheddar for Monterey Jack or Colby, use yellow onion instead of red, or replace cilantro with parsley. Keep the sauce-to-protein ratio similar so the stromboli doesn’t get soggy.
How I Like to Serve It
I serve this stromboli warm with extra BBQ sauce and a crisp green salad for balance. On game nights, I cut it into smaller strips for dipping; for dinner, I slice thick and pile on a plate with roasted sweet potatoes. It pairs well with an ice-cold beer or a simple homemade lemonade — perfect for summer BBQs or cozy winter nights.
Notes
- Store leftovers in the fridge for up to 4 days; reheat in a 350°F oven until warmed through to preserve crispiness.
- Safe cooking temp for chicken: 165°F.
Final Thoughts
Closing: This Bbq Chicken Cheesy Stromboli feels like a warm hug you can slice and share — now go impress someone, or just treat yourself to a gooey, saucy masterpiece!