BBQ Chicken Stromboli

• Meat

  • 2 cups Rotisserie chicken

• Produce

  • 1 Red onion, small

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 cup Barbecue sauce

• Baking & Spices

  • 1 tsp Italian seasoning
  • 1 tube Pillsbury crust refrigerated pizza dough, thin

• Dairy

  • 1 tbsp Butter
  • 1 tsp Parmesan cheese, grated
  • 6 slices Provolone cheese

Found on therecipecritic.com

Ingredients

• 1 tablespoon butter
• 1 small red onion, julienned
• 1 tube Pillsbury thin crust refrigerated pizza dough
• 6 slices provolone cheese
• 2 cups shredded rotisserie chicken
• ½ cup Barbecue sauce (We love Sweet Baby Rays)
• 1 egg, beaten
• 1 teaspoon italian seasoning
• 1 teaspoon grated parmesan cheese

Directions

• Preheat oven to 375 degrees. In a small skillet over medium high heat add the butter and melt. Add the onions and saute until tender. Set aside.
• Roll the dough out and stretch it out on a piece of parchment paper. In the center line up the provolone cheese in a row. Top with chicken, onions, and barbecue sauce.
• Fold the longer sides in first, one at a time, and pinch the edges to seal. Cut off any excess dough and pinch together. 
 Flip it over and apply an egg wash to the outside of the dough. 
 Top with italian seasoning and parmesan.
• Bake for 20-25 minutes or until golden brown on top. Serve with barbecue sauce.