BBQ Chicken Stromboli

Preheat your oven to 500 F 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 that you’ve 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 and leaving the other half of the dough uncovered.

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

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

Fold in the short ends of the rectangle slightly and then brush the open long sides with egg wash.

Roll up the the dough, starting from a long side. Roll it into a tight roll on the baking sheet with the seam side facing down. Using a sharp knife, slice into the top of the roll diagonally about 5-6 times (cut the top dough only—do not cut all the way through). Brush the whole roll with egg wash and then sprinkle with the Parmesan and parsley.

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

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