2 cups cooked BBQ chicken meat, shredded
1 cup tomato pasta sauce
2/3 cup parmesan cheese, grated
500gram pizza dough
1 large knob mozzarella, cut into 5 slices
5 large basil leaves
Olive oil for brushing
1/2 cup parmesan cheese, extra
In a medium sized bowl, add chicken, pasta sauce and parmesan and stir until combined.
Over a floured bench, roll out pizza dough to form a large oval shape - about 1cm thick.
Place chicken mixture onto the dough, forming a large strip from the widest point of the dough to the other. Then top chicken mixture with mozzarella and basil.
Using a small knife, cut incisions into the dough roughly 2cm apart on either side of the chicken mixture strip, leaving the ends in tact.
To assemble the stromboli, fold the end pieces onto the chicken strip. Then starting on the left, pick up the first dough strip strip and place it over the chicken mixture before doing the same thing with first dough strip on the right. Continue fold the dough strips, alternating from left and right, until you reach the end of the stromboli.
Brush stromboli with olive oil and top with extra parmesan.
Bake in a 190-degree oven for 25-30 minutes until golden brown. Slice into large pieces and serve immediately.