Take Out Fake Out Take Out Fake Out: BBQ Chicken Stromboli Jill Niver

So I think we can all safely say that we had enough cooking and/or eating over the past few weeks. So naturally, I want to make you something to eat.

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Actually, this is a great recipe for this time of year. It gives you a break from the stuffy and proper dinners that are common during the holidays. What can be more casual than pizza in a roll form? Not to mention, you can also use up leftover turkey if you happen to have any lying around.

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Even besides the turkey, this recipe uses a bunch of things you probably already have in the house. Not having to go into a store right now is a major win. I had to go out right before Christmas and ended up in the shortest line in the express lane, I thought, what did I do to deserve this?  I quickly realized the lady in front of me was trying to use invalid coupons and forged rainchecks. Sigh.

I must be on Santa’s naughty list.

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My whole point here is that you should make this, now. Or else you’ll end up in grocery store hell.

BBQ Chicken (or Turkey) Stromboli:

Serves 4 as a meal or about 8 as an appetizer or snack

Total time:

Total Time Where You Actually Have To Be Doing Things:

What you need:

  • 1/2 lb pizza dough (use your favorite store-bought dough or you can use my easy recipe)
  • 2 cups BBQ sauce
  • 3 cups chopped cooked chicken or leftover cooked turkey!
  • 3 cups freshly grated mozzarella
  • 1/4 cup caramelized onions
  • 1/4 cup chopped cilantro
  • 1 egg beaten
  • 2 tbsp freshly grated Parmesan
  • 2 tbsp minced fresh parsley

Preheat your oven to 500 degrees and place the rack in the center position.

In a medium bowl toss the chicken with about half of the BBQ sauce and set aside.

Roll out your pizza dough on a 9×13 baking sheet lined with parchment paper.

Spread the remaining BBQ sauce on just a little more than half of the dough, leaving about a 1 inch border around the whole thing.

Sprinkle on half of the mozzarella, followed by the chopped BBQ chicken.

Add the caramelized onions, cilantro and the rest of the mozzarella.

Fold in the short ends slightly and then brush the open long side with egg wash.

Roll the whole thing up lengthwise into a tight roll and place it with the seam side facing down. Using a sharp knife, slice into the top of the roll diagonally about 5-6 times. Brush the whole roll with egg wash and then sprinkle with the Parmesan and parsley.

Bake for 8-10 minutes until browned and crisp on the outside. Warning, the cheese is going to be freaking hot, so let it rest for 3-4 minutes before slicing into pieces.

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