Bbq Chicken Cheese Stromboli

Chef’s secret time: I’ll let you in on why my BBQ Chicken Cheese Stromboli makes people swoon — no smoke machine required. I discovered this trick on a chaotic weeknight when I wanted pizza vibes without the pizza dance, and the result felt like a hug wrapped in flaky bread. Slide open a warm, cheesy log, and you’ll get a burst of tangy BBQ, molten cheese strings, and a crisp golden crust that snaps satisfyingly when you slice it. Keep a towel handy — this thing gets delightfully messy. Follow my small-but-mighty tweaks, and you’ll make a stromboli that looks like you slaved for hours, even on a Tuesday.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

This stromboli gives you the smoky-sweet punch of **BBQ sauce**, ooey-gooey **mozzarella**, and the satisfying crunch of a golden crust. It’s fast, forgiving, and perfect for weeknights, potlucks, or when you want to impress without effort. It’s so easy even your oven can’t mess it up — and who doesn’t love cheesy strings and crispy edges? The contrast of tender chicken, melty cheese, and flaky bread keeps every bite interesting.

Ingredients

For the Main Dish:

• 1 (16 oz) store-bought pizza dough (or homemade if you’re feeling ambitious)
• 2 cups shredded cooked chicken (rotisserie chicken works great)
• 3/4 cup BBQ sauce (use your favorite — sweet or spicy)
• 2 cups shredded mozzarella cheese
• 1 cup shredded sharp cheddar cheese
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped cilantro (optional, for brightness)
• 1 tbsp olive oil
• 1 large egg + 1 tsp water (for egg wash)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt and 1/4 tsp black pepper
• Optional: 2 tbsp pickled jalapeños for heat

For the Sauce / Garnish (if applicable):

• Extra BBQ sauce for dipping
• Fresh cilantro or chopped green onions to sprinkle

How I Make It

Step 1:

Preheat the oven to 425°F and line a baking sheet with parchment. In a bowl, toss the **shredded chicken** with **3/4 cup BBQ sauce**, **garlic powder**, **smoked paprika**, **salt**, and **pepper**. Stir until the chicken glistens and smells tangy — you should catch sweet and smoky notes right away. If the chicken looks dry, add another tablespoon of BBQ sauce.

Step 2:

Flour your counter and stretch the **pizza dough** into a roughly 12×16-inch rectangle. You want an even thickness, not paper-thin — think sturdy enough to hold filling but thin enough to get flaky. Sprinkle half the **mozzarella** and half the **cheddar** down the center, leaving a 1.5-inch border on each long side. This cheese buffer helps the dough seal and prevents leaks. Tip: if your dough shrinks back, let it rest 5 minutes and try again — gluten relaxes with a short breather.

Step 3:

Spread the BBQ chicken over the cheese in an even layer, then add the **red onion** and **jalapeños** if using. Top with the remaining cheeses and **chopped cilantro**. Fold the long sides of the dough over the filling, then roll from one short end to the other, sealing the seam by pinching the dough firmly. Tuck the ends under to create a neat log. Brush the top with the egg wash (beat the **egg + water**) — this gives the crust that beautiful glossy, golden finish.

Step 4:

Transfer the stromboli to your prepared sheet, seam-side down. Use a sharp knife to make 3 shallow slits on top to vent steam. Drizzle **1 tbsp olive oil** over the top or brush it on for extra browning. Slide it into the oven and bake for about 18–22 minutes, until the crust turns a deep **golden brown** and you hear a faint crackle as it cools. The cheese will bubble and the aroma will fill the kitchen with sweet, smoky goodness.

Step 5:

Let the stromboli rest for **8–10 minutes** before slicing — this keeps the molten cheese from running everywhere and helps the slices hold together. Slice into 8–10 pieces and serve with extra **BBQ sauce** for dipping and a sprinkle of fresh cilantro. Watch the cheese strings stretch and try not to laugh — they look ridiculous and delicious.

Pro Tips

• Use rotisserie chicken for speed and flavor — it already has seasoning and moisture.
• Don’t overfill. Stuffing too much makes sealing hard and causes a soggy center. Aim for balance: cheese, chicken, and small pockets of sauce.
• If your dough bubbles in the oven, gently press down with a spatula halfway through baking to keep it even.
• For a crispier bottom, preheat your baking sheet in the oven, then place the stromboli on the hot pan (use oven mitts!).

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 ↔ tofu**: Use 14 oz firm tofu, pressed, cubed, and tossed in BBQ sauce. Expect a firmer texture and lighter protein.
• Use **Greek yogurt** (1/4 cup) instead of a little mayo in the filling to add creaminess with fewer calories.
• For dairy-free: swap cheeses for a vegan shredded blend. The flavor changes slightly, but the texture stays melty with the right brand.
• For gluten-free: use a store-bought **gluten-free pizza dough** and bake a little longer at the same temperature until golden.

Variations & Tips

• Spicy: Add chopped chipotle in adobo to the BBQ mix for smoky heat.
• Caramelized onion: Swap raw red onion for caramelized sweet onion to deepen flavor.
• Hawaiian twist: Add thin pineapple slices for a sweet-salty pop.
• Buffalo version: Replace BBQ sauce with buffalo sauce and swap cheddar for blue cheese crumbles.
• Mini strombolis: Cut dough into quarters and make personal-sized logs — great for parties.
• Herbed butter finish: Brush with melted butter and chopped parsley right out of the oven for that extra shine.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the stromboli, wrap tightly in plastic, and refrigerate up to 24 hours before baking. Alternatively, freeze unbaked for up to 2 months; thaw overnight in the fridge and bake as directed.

Can I double the recipe?

Sure thing. Use two baking sheets and rotate them halfway through baking so each stromboli bakes evenly. Don’t crowd the oven.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if you swap — it browns differently but still works.

How do I know it’s done?

Bake until the crust turns a deep **golden brown** and the cheese bubbles through vents, roughly 18–22 minutes. The internal temperature for chicken should read **165°F** if you’re worried about safety.

What if I don’t have ingredient X?

Swap shredded chicken for leftover rotisserie, canned chicken, or shredded pork. No BBQ? Mix ketchup with a splash of apple cider vinegar and brown sugar for a quick stand-in.

How I Like to Serve It

I serve this stromboli with crunchy slaw and extra **BBQ sauce** on the side for dipping. It shines at weeknight dinners, makes a great centerpiece for casual parties, and travels well for potlucks. Pair it with an ice-cold beer or a crisp iced tea — perfect for backyard hangs in summer or cozy movie nights in cooler months.

Notes

• Store leftovers in the fridge for up to 3 days; reheat in a 350°F oven for 10–12 minutes to restore crispness.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!