Description
BBQ Chicken Stromboli wraps tender, saucy chicken into a golden, crispy pastry that brings serious comfort to your dinner table. Grab some friends, slice this bad boy up, and watch everyone dig into this crowd-pleasing meal that’s perfect for game night or casual gatherings.
Ingredients
Scale
Dough:
- 3.5 cups all-purpose flour
- 1 teaspoon salt
- 1 packet active dry yeast
- 1.25 cups warm water
- 2 tablespoons olive oil
Filling:
- 2 cups cooked chicken
- 1 cup BBQ sauce
- 1 cup shredded cheddar cheese
- 0.5 cup shredded mozzarella cheese
- 0.5 cup red onion
- 0.25 cup fresh cilantro
Topping:
- 1 tablespoon olive oil
- 1 large egg
- 1 tablespoon water
Instructions
- Mix 2 ¼ teaspoons active dry yeast into 1 ¼ cups warm water at 105-115F. Let the mixture sit until it becomes frothy, about 5-10 minutes.
- Whisk 3 ½ cups all-purpose flour and 1 teaspoon salt in a separate large bowl.
- Pour 2 tablespoons olive oil into the yeast mixture, then gradually combine wet and dry ingredients until a shaggy dough forms.
- Knead the dough on a floured surface for 8-10 minutes, adding flour by tablespoon if sticky or water by teaspoon if dry.
- Grease a large bowl with olive oil, place the dough inside, and cover. Allow the dough to rise in a warm spot for 1-1.5 hours until doubled.
- Sauté ½ cup red onion in 1 tablespoon olive oil over medium heat for 5-7 minutes until softened.
- Mix 2 cups shredded chicken, 1 cup BBQ sauce, sautéed onions, ½ cup cheddar cheese, ½ cup mozzarella, and ¼ cup chopped cilantro in a bowl.
- Preheat your oven to 400F and line a baking sheet with parchment paper.
- Punch down the risen dough and roll into a 12×16-inch rectangle on a floured surface.
- Spread the BBQ chicken mixture across the dough, leaving a 1-inch border.
- Roll the dough tightly from the long edge like a jelly roll, pinching the seam to seal.
- Transfer the stromboli seam-side down onto the prepared baking sheet.
- Cut several diagonal slits across the top of the stromboli.
- Whisk 1 egg with 1 tablespoon water and brush over the entire surface.
- Bake for 20-25 minutes until golden brown and the chicken reaches 165F internally.
- Rest the stromboli for 10-15 minutes before slicing into 1-inch pieces.
- Serve warm with extra BBQ sauce for dipping.
Notes
- Check water temperature carefully when activating yeast, as water that’s too hot will kill the yeast and prevent rising.
- Work with cold dough for easier rolling and shaping, so let the dough rest in the refrigerator for 15-20 minutes if it becomes too soft.
- For gluten-free adaptation, substitute all-purpose flour with a high-quality gluten-free blend and add xanthan gum for better texture.
- Use a meat thermometer to ensure chicken reaches safe 165F internal temperature, preventing any potential foodborne illness.
- Prep Time: 1 hour 25 minutes
- Cook Time: 25 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 8
- Calories: 348 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 55 mg