This BBQ Chicken Cheese Stromboli is a deliciously satisfying twist on classic pizza night. Filled with tender shredded chicken, smoky barbecue sauce, and gooey melted cheese, all wrapped in golden, crispy pizza dough, it’s perfect for family dinners, game days, or casual gatherings.
Why You’ll Love This Recipe
Combines sweet and smoky barbecue flavor with melty cheese
Crispy on the outside and soft and cheesy on the inside
Easy to make with simple, everyday ingredients
Great way to use leftover cooked chicken
Perfect for sharing and slicing into handheld portions
Customizable with your favorite cheeses and add-ins
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb pizza dough (store-bought or homemade)
2 cups cooked chicken, shredded
1/2 cup barbecue sauce
2 cups mozzarella cheese, shredded
1/2 cup cheddar cheese, shredded
1/4 cup red onion, finely sliced
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg, beaten (for egg wash)
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine the shredded chicken and barbecue sauce. Mix until the chicken is evenly coated.
On a lightly floured surface, roll the pizza dough into a large rectangle, approximately 10×14 inches.
Spread the BBQ chicken mixture evenly over the dough, leaving about a 1-inch border around the edges.
Sprinkle the mozzarella and cheddar cheeses evenly over the chicken. Add the sliced red onion on top.
Season with garlic powder, dried parsley, salt, and black pepper.
Carefully roll the dough lengthwise into a tight log, pinching the seams and ends to seal. Place the stromboli seam-side down on the prepared baking sheet.
Brush the top with beaten egg and lightly brush with olive oil for a golden finish.
Using a sharp knife, cut a few small slits on top to allow steam to escape.
Bake for 20–25 minutes, or until the crust is golden brown and fully cooked.
Remove from the oven and let it rest for 5–10 minutes before slicing. Serve warm.
Use smoked gouda instead of cheddar for deeper flavor.
Add sautéed bell peppers for extra texture and sweetness.
Swap barbecue sauce for buffalo sauce for a tangy twist.
Sprinkle sesame seeds or Italian seasoning on top before baking.
Storage/Reheating
Store leftover stromboli in an airtight container in the refrigerator for up to 3 days.
To reheat in the oven, bake at 350°F (175°C) for 8–10 minutes until warmed through.
To reheat in the microwave, heat individual slices for 30–60 seconds, though the crust may be softer.
You can also freeze the baked stromboli. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make this stromboli ahead of time?
Yes, you can assemble it a few hours ahead and keep it refrigerated until ready to bake.
Can I use rotisserie chicken?
Absolutely. Rotisserie chicken works perfectly and saves time.
How do I keep the stromboli from getting soggy?
Avoid adding too much sauce and make sure the chicken isn’t overly wet before mixing.
Can I use whole wheat pizza dough?
Yes, whole wheat dough works well, though the texture will be slightly denser.
What other cheeses can I use?
Provolone, Monterey Jack, or a mozzarella blend are great alternatives.
Do I need to cook the chicken first?
Yes, the chicken must be fully cooked before adding it to the stromboli.
How do I know when it’s done baking?
The crust should be golden brown, and the bottom should sound slightly hollow when tapped.
Can I make this without egg wash?
Yes, but the crust won’t be as shiny and golden. You can brush it with milk as an alternative.
Can I add vegetables?
Yes, just make sure to sauté watery vegetables first to prevent excess moisture.
Can I freeze it before baking?
Yes, assemble it, wrap tightly, and freeze. Bake from frozen at 375°F (190°C), adding extra baking time as needed.
Conclusion
BBQ Chicken Cheese Stromboli is a crowd-pleasing recipe that brings together bold barbecue flavor, tender chicken, and melted cheese in a crispy golden crust. Easy to prepare and endlessly customizable, it’s a dependable go-to meal for busy weeknights or relaxed weekend gatherings. Slice it up, serve it warm, and enjoy every cheesy, flavorful bite.
BBQ Chicken Cheese Stromboli is a golden, crispy pizza dough roll filled with tender shredded chicken, smoky barbecue sauce, and gooey melted cheese. Perfect for family dinners, game days, or casual gatherings, this easy-to-slice meal is packed with bold flavor and comforting texture.
Ingredients
1 lb pizza dough (store-bought or homemade)
2 cups cooked chicken, shredded
1/2 cup barbecue sauce
2 cups mozzarella cheese, shredded
1/2 cup cheddar cheese, shredded
1/4 cup red onion, finely sliced
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg, beaten (for egg wash)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, mix shredded chicken with barbecue sauce until evenly coated.
On a lightly floured surface, roll pizza dough into a 10×14-inch rectangle.
Spread the BBQ chicken mixture evenly over the dough, leaving a 1-inch border around the edges.
Sprinkle mozzarella and cheddar cheeses evenly over the chicken. Top with sliced red onion.
Season with garlic powder, dried parsley, salt, and black pepper.
Roll the dough lengthwise into a tight log, pinching seams and ends to seal. Place seam-side down on the prepared baking sheet.
Brush the top with beaten egg and lightly brush with olive oil.
Cut small slits on top to allow steam to escape.
Bake for 20–25 minutes, until crust is golden brown and fully cooked.
Let rest 5–10 minutes before slicing and serving warm.
Notes
Use rotisserie chicken for convenience and added flavor.
Avoid over-saucing to prevent a soggy interior.
Sauté watery vegetables before adding to reduce moisture.
Can be assembled ahead and refrigerated until ready to bake.
Freeze baked stromboli for up to 2 months; thaw before reheating.
