Easy Cheesy Chicken Stromboli

from 6 votes

This homemade Cheesy Chicken Stromboli recipe is incredibly easy and can be made with store-bought or homemade pizza dough. Best of all, it’s completely customizable! So grab all your favorite pizza toppings and turn them into fillings inside this cheesy pizza braid.

Slices of Stromboli on a round serving platter along with a small bowl containing marinara sauce.

What is Stromboli?

Much like its culinary cousins (pizza and calzones), stromboli is a completely customizable creation starring your choice of meats, cheeses, sauces and herbs. Your classic pizza toppings simply become your stromboli fillings, which get tucked inside a pizza dough braid.

I first dabbled in the world of homemade stromboli while attending the Artisan Bread Baking School of San Diego. Just one taste of the program’s star creation and I was instantly a stromboli super enthusiast, dreaming up both savory and sweet versions of this Italian favorite. First up: Easy Cheesy Chicken Stromboli featuring shredded rotisserie chicken, mozzarella, Parmesan, fresh basil and marinara sauce for dipping.

Tell Me About This Recipe

  • Ready in less than 1 hour.
  • Made with just 7 ingredients. 
  • Unlike traditional stromboli recipes that roll the dough, I take it up a notch by braiding it. But don’t worry, it’s really easy!
  • Totally customizable. See below for filling ideas!

Best of all, this quick and easy chicken stromboli can be as homemade or as store-bought as your time allows. Opt for homemade pizza dough, marinara sauce and roast chicken, or lean on your local grocery store for prepared ingredients. 

Ingredients

Various sizes of glass bowls containing shredded chicken, pizza dough, fresh basil, olive oil, grated parmesan cheese, mozzarella cheese and marinara sauce.
  • Pizza dough: You’ll need 1 pound for this recipe. If using store-bought dough, opt for one that’s fresh and not pre-baked.
  • Shredded rotisserie chicken: Using store-bought rotisserie chicken is my favorite time-saving shortcut, and it’s a great way to repurpose leftovers.
  • Shredded Parmesan cheese: Freshly grated Parm will give the best flavor, but let’s be honest, pre-shredded cheese is way more convenient. If you grate your own, use the small holes on your box grater and shred some extra for sprinkling over the dough for that perfect golden, cheesy crust. 
  • Marinara sauce: You can use homemade marinara sauce or your favorite store-bought variety. If you prefer a spicier kick, you can swap in arrabbiata sauce or barbecue sauce for a different flavor profile.
  • Mozzarella cheese: Look for high-quality fresh mozzarella cheese for the best melting and flavor. If fresh mozzarella isn’t available, you can substitute it with shredded mozzarella or provolone cheese. 
  • Basil leaves: Adds herbaceous flavor. If you don’t have fresh basil on hand, you can substitute it with dried basil or omit it altogether. Dried herbs are much more potent than fresh, so use about 1 tablespoon as a substitute.
  • Olive oil: You’ll use this to brush over the dough before baking to give your stromboli a golden and crispy crust. melted butter or garlic-infused oil would be work, too.

See the recipe card for full information on ingredients and quantities.

How to Make This Chicken Stromboli

  1. Roll out the pizza dough. Lightly flour your work surface before rolling out the pizza dough to prevent it from sticking. Aim for a rectangle shape measuring 11×13 inches, but don’t worry too much about exact measurements.
  2. Prepare the filling. In a small bowl, mix together the shredded chicken, Parmesan cheese and half of the marinara sauce. Be sure to reserve the remaining marinara sauce for dipping later on!
  1. Position the dough so the longer side is closest to you. This will make it easier to assemble.
  2. Layer the ingredients. Arrange the chicken mixture evenly in the center of the dough, leaving about 1 inch of space from the top edge. Layer the sliced mozzarella over the chicken, followed by the fresh basil leaves. 
  1. Create slits in the dough. Starting 1-inch from the top edge, use a sharp knife to cut 1/2-inch slits from the center of the dough outward toward the edges. 
  2. Fold the top portion of the dough over the filling.
  1. Braid the dough. Fold the cut strips of dough over the filling, alternating from side to side in a crisscross pattern. Cut off any excess dough then tuck the two end pieces underneath to seal in the filling.
  1. Transfer the assembled stromboli to a parchment paper-lined baking sheet. 
  2. Brush the top with olive oil, sprinkle it with Parmesan and bake. Bake it in a 375ºF for 25 to 30 minutes until it’s golden brown and the cheese is melted. 
  1. Let it rest before slicing. Once it’s out of the oven, transfer the stromboli to a wire rack to cool slightly for about 10 minutes. This allows the filling to set and makes slicing easier.

Kelly’s Recipe Notes

  • If you prefer a whole wheat or gluten-free option, feel free to swap in your preferred type of dough.
  • Pizza dough is much easier to roll out when it’s at room temp.
  • Don’t hesitate to cut off any excess dough while braiding the pieces just as long as the filling is covered.

Other Stromboli Filling Ideas

The options are endless! Just remember to cook your meats thoroughly and sauté or steam your veggies before adding them. Here are some tasty ideas to inspire your next homemade stuffed pizza braid: 

  • Pepperoni and Cheese – Keep it classic with slices of pepperoni and gooey melted cheese—perfect for pizza lovers!
  • Italian Sausage and Peppers – Savory Italian sausage combined with sautéed bell peppers and onions.
  • Spinach and Feta – For a veggie-friendly option, try sautéed spinach and tangy feta cheese with a hint of minced garlic for extra flavor.
  • Ham and Swiss – Thinly sliced ham paired with Swiss cheese.
  • Caprese – Sliced tomatoes, fresh mozzarella and fresh basil leaves drizzled with balsamic glaze.
  • Breakfast Lover’s – Breakfast sausage or crispy bacon, scrambled eggs and shredded cheddar cheese.

Storage

After your stromboli has cooled completely, wrap it tightly in aluminum foil or plastic wrap and store it in the refrigerator for up to 3 days

To reheat: Cover it loosely with foil and bake at 350°F for 15-20 minutes, or until heated through. Keep an eye on it as the exact time may vary depending on the portion size you’re reheating. You can also reheat individual slices in the microwave for about 1-2 minutes.

Leftovers freeze well, too! After cooling completely, wrap it tightly in aluminum foil or plastic wrap and place it in a freezer-safe bag or container. It can be stored in the freezer for up to 2-3 months. Let it thaw overnight in the refrigerator or at room temp for 1 hour before reheating.

Calzone vs. Stromboli: What’s the Difference?

Just in case you’re curious, here’s a brief explanation of these two beloved pizza derivatives. The main difference between the two is that calzones are folded over and sealed (think half-moon pizza pocket), while strombolis are rolled up like a burrito. Both can be filled with a variety of meats, cheese and veggies but calzones often contain ricotta cheese, and they never have marinara sauce inside the dough.

And here’s one more fun fact for you: Calzones originated in Naples, Italy, while strombolis originated in Philadelphia.

Slices of cheesy chicken Stromboli.

More of Our Favorite Pizza Recipes

Keep the easy, cheesy party in motion with more of my favorite pizza recipes:

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Appetizer

Easy Cheesy Chicken Stromboli

This homemade Cheesy Chicken Stromboli recipe is incredibly easy and can be made with store-bought or homemade pizza dough. Best of all, it’s completely customizable! So grab all your favorite pizza toppings and turn them into fillings inside this cheesy pizza braid.
Author: Kelly Senyei
5 from 6 votes
Slices of Stromboli on a round serving platter along with a small bowl containing marinara sauce.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings

Ingredients 

  • 1 pound homemade or store-bought pizza dough
  • 2 cups shredded rotisserie chicken
  • 2/3 cup shredded Parmesan cheese, plus more for garnishing
  • 1 cup homemade or store-bought marinara sauce, divided
  • 4 slices fresh mozzarella cheese
  • 1/3 cup fresh basil leaves
  • 2 Tablespoons olive oil

Instructions 

  • Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
  • Lightly flour your work surface then roll out the pizza dough to a rectangle measuring 11×13 inches.
  • In a small bowl mix together the shredded chicken with the Parmesan cheese and ½ cup of the marinara sauce. (Reserve the remaining ½ cup of marinara sauce for dipping.)
  • Position the dough so the longer side is closest to you then arrange the chicken mixture in the center of the dough. Top the chicken with the sliced mozzarella and then the basil leaves.
  • Beginning 1 inch from the top of the dough, cut 1/2-inch slits from the center of the dough outward toward the edges. Fold the top portion of the dough over then alternately braid the strips across the center. Cut off any excess dough then tuck the two end pieces underneath the stromboli. Transfer the stromboli to the baking sheet. (See Kelly’s Notes.)
  • Brush the top of the stromboli with the olive oil, sprinkle it with additional Parmesan cheese then bake it for 25 to 30 minutes until it’s golden brown and the cheese is melted. Remove the stromboli from the oven, transfer it to a rack and let it rest for 10 minutes. Slice and serve.

Kelly’s Notes

  • If you prefer a whole wheat or gluten-free option, feel free to swap in your preferred type of dough.
  • Pizza dough is much easier to roll out when it’s at room temp.
  • Don’t hesitate to cut off any excess dough while braiding the pieces just as long as the filling is covered.
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition

Calories: 580kcal, Carbohydrates: 57g, Protein: 32g, Fat: 24g, Saturated Fat: 7g, Cholesterol: 65mg, Sodium: 1465mg, Potassium: 365mg, Fiber: 2g, Sugar: 9g, Vitamin A: 560IU, Vitamin C: 4.6mg, Calcium: 222mg, Iron: 4.8mg

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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


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5 from 6 votes (1 rating without comment)

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Comments

  1. Phyllis D says:

    5 stars
    This recipe is a definite keeper. I am always looking for recipes using chicken with pizza dough and never thought about a stromboli. Thanks for the great recipe.

    1. Kelly Senyei says:

      I’m so glad you are enjoying the recipe, Phyllis!

  2. Frankie says:

    5 stars
    Thank you for this delicious and EASY recipe. I am thinking of making two and freezing one. Have you tried to freezing? Suggestions?

    1. Kelly Senyei says:

      Hi Frankie! I haven’t tried freezing this recipe before, but that should work!

  3. Kayla says:

    5 stars
    I make this recipe so much. Very simple and I love it

    1. Kelly Senyei says:

      I’m thrilled you’ve been enjoying the recipe, Kayla!

  4. TOM says:

    5 stars
    use 1 tube Pillsbury Crescent Sheet and 1 Pizza Crust – mix both thoroughly – separate into two balls.
    make one Chicken
    make one beef, pork, lamb, whatever – adjusting seasonings etc as appropriate

    1. Kelly Senyei says:

      Sounds delish!

      1. Kelle says:

        Can you bake more than 1 at a time? Thinking for a party.

      2. Kelly Senyei says:

        Absolutely, Kelle!

  5. Jacki says:

    5 stars
    Made this for dinner last night and it was easy and delicious!!

    1. Kelly Senyei says:

      So glad you enjoyed the recipe!

  6. Lahunha says:

    My dough was slightly under inside. I baked it for 30 mins. 15 on bottom and 15 on top shelves. Any tips for it not to be under?

    1. Kelly Senyei says:

      Hi there! Did you confirm the temp of your oven?

  7. stephanie says:

    Oh this sounds delicious!
    I need to try it someday :)
    x

  8. fahmi says:

    Nice receipes

  9. Cindy Coughlin says:

    Could this be made ahead ? and bake when ready ?

    1. Kelly Senyei says:

      Yes that should work!

  10. Mona barnes says:

    Hi Kelly, I luv the quick and easy recipes please keep them coming!! Thanks so much, Mona

  11. laurie kokochak says:

    Kelley, Could you use puff pastry instead of the pizza dough?

    1. Kelly Senyei says:

      Hi Laurie – Puff pastry is sweeter than pizza dough so the flavor likely wouldn’t go well with all of the pizza fillings :)

  12. farah malik says:

    its a very good recipe .what aminara slice?

  13. Leo says:

    Very good turn out, thought it would be Harder than it looks but super easy

    1. Kelly Senyei says:

      Awesome! So glad you enjoyed the recipe!

  14. Malmeena Khan says:

    Kelly, could I add chedder cheese other then parmesan cheese ? Your recipes are so tasty and wonderful.
    Regards,
    Malmeena

    1. Kelly Senyei says:

      Absolutely! You can use whatever cheese you prefer.

    1. Kelly Senyei says:

      Looks amazing! So glad you enjoyed the recipe!

  15. Maria C. says:

    There’s a step missing from this recipe. When does the dough get transferred to a baking pan? After you braid it? Before? Is the pan greased?

    1. Kelly Senyei says:

      Hi Maria – I just added this to the recipe. Thanks for letting me know! It’s baked on a parchment paper-lined baking sheet.

  16. Jen | Baked by an Introvert says:

    This stromboli sounds so scrumptious. Love all that cheesy goodness inside!

    1. Kelly Senyei says:

      Thanks so much, Jen!