Description
Fluffy homemade dough stuffed with shredded chicken, tangy BBQ sauce, red onion, and melted cheese, then baked to golden perfection. Perfect for parties or a satisfying weeknight meal.
Ingredients
Scale
- 3 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 ¼ cups warm water (105-115°F)
- 2 tablespoons olive oil, plus more for greasing
- 2 cups cooked chicken, shredded (rotisserie chicken works great!)
- 1 cup BBQ sauce (your favorite brand!)
- ½ cup red onion, thinly sliced
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup fresh cilantro, chopped (optional)
- 1 tablespoon olive oil
- 1 large egg
- 1 tablespoon water
Instructions
- Activate the Yeast: In a large bowl, dissolve the yeast in the warm water. Let it stand for 5-10 minutes, or until foamy.
- Combine Dry Ingredients: In a separate large bowl, whisk together the flour and salt.
- Combine Wet and Dry Ingredients: Add the olive oil to the yeast mixture. Then, gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a teaspoon of water at a time.
- First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.
- Sauté the Red Onion: Heat the olive oil in a skillet over medium heat. Add the sliced red onion and cook for 5-7 minutes, or until softened and slightly caramelized.
- Combine Filling Ingredients: In a large bowl, combine the shredded chicken, BBQ sauce, sautéed red onion, cheddar cheese, mozzarella cheese, and cilantro (if using). Mix well.
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Punch Down the Dough: Once the dough has doubled in size, gently punch it down to release the air.
- Roll Out the Dough: Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, about 12×16 inches.
- Add the Filling: Spread the BBQ chicken filling evenly over the dough, leaving a 1-inch border around the edges.
- Roll Up the Stromboli: Starting from one of the long edges, tightly roll up the dough like a jelly roll. Pinch the seam to seal it tightly.
- Transfer to Baking Sheet: Carefully transfer the stromboli to the prepared baking sheet, seam-side down.
- Make Slits: Using a sharp knife or kitchen shears, make several diagonal slits across the top of the stromboli.
- Prepare Egg Wash: In a small bowl, whisk together the egg and water.
- Brush with Egg Wash: Brush the entire surface of the stromboli with the egg wash.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the stromboli is golden brown and the filling is heated through. The internal temperature of the chicken should reach 165°F (74°C).
- Rest: Remove the stromboli from the oven and let it rest for 10-15 minutes before slicing and serving.
- Slice and Serve: Slice the stromboli into 1-inch thick slices and serve warm. You can serve it with extra BBQ sauce for dipping, if desired.
Notes
- Cheese Variations: Feel free to experiment with different types of cheese. Pepper jack cheese would add a spicy kick, while provolone cheese would provide a milder, creamier flavor.
- Vegetable Additions: Add some chopped bell peppers, mushrooms, or jalapeños to the filling for extra flavor and texture.
- Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the filling for a spicier stromboli.
- Make it Ahead: You can prepare the dough and filling ahead of time. Store the dough in the refrigerator for up to 24 hours. Store the filling in a separate container in the refrigerator for up to 2 days. When you’re ready to bake, let the dough come to room temperature for about 30 minutes before rolling it out.
- Freezing Instructions: You can freeze the baked stromboli for up to 2 months. Let it cool completely before wrapping it tightly in plastic wrap and then in aluminum foil. To reheat, bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through.
- Dough Alternatives: If you’re short on time, you can use store-bought pizza dough or puff pastry instead of making your own dough. Just be sure to adjust the baking time accordingly. Puff pastry will bake much faster than pizza dough.
- Serving Suggestions: Serve with a side salad for a complete meal. Pair with your favorite dipping sauces, such as ranch dressing, blue cheese dressing, or honey mustard. This stromboli is perfect for parties, potlucks, or game day gatherings.
- Prep Time: 45 minutes
- Cook Time: 25 minutes