The Smokehouse Roll: BBQ Chicken & Caramelized Onion Stromboli
Introduction
While the traditional Stromboli finds its roots in the Italian-American neighborhoods of Philadelphia, the BBQ Chicken Cheese Stromboli is a distinctly modern, “Smokehouse” evolution of the classic. It takes the architectural brilliance of rolled pizza dough and fills it with the bold, tangy, and sweet profiles of American barbecue. This dish is a celebration of contrast: the sharp bite of red onions softened by caramelization, the smoky depth of grilled chicken, and the creamy, mild melt of provolone cheese.
Stromboli is often confused with calzones, but the difference lies in the construction. While a calzone is a folded pocket, the Stromboli is a cylindrical roll, creating beautiful, concentric circles of meat and cheese when sliced. This make it a superior choice for game-day appetizers, casual dinners, or even a sophisticated lunch. It is “golden pizza dough perfection” that manages to be both hearty and refined, offering a gourmet twist on the standard pizza night.
Ingredients
To achieve that perfect balance of smoky and sweet, ensure your chicken is well-seasoned and your onions are cooked low and slow. You will need:
- The Dough: 1 lb pizza dough (homemade or store-bought), at room temperature.
- The Protein: 2 cups cooked chicken breast, shredded or finely diced. (Rotisserie chicken works beautifully here).
- The Caramelization: 1 small red onion (julienned), 1 tbsp unsalted butter, and a pinch of sugar.
- The Sauce: 1/2 cup of your favorite smoky BBQ sauce, plus extra for dipping.
- The Cheese: 1.5 cups shredded Provolone cheese (or a mix of Provolone and Mozzarella for the ultimate stretch).
- The Garnish: 1 egg (for egg wash), 1 tsp dried oregano, and 1/2 tsp garlic powder.
