I live in a city known for some really good barbecue. There is an entire festival dedicated to barbecue. We have barbecue nachos and barbecue potato skins on several local menus. My office is between two barbecue restaurants. Do you know what it’s like to smell delicious, smokey sweet barbecue when are starving and you know you still have to drive home and well, cook whatever is for dinner? Torture I tell you…

So the husband and I have been making our own pizzas lately. Sometimes it’s just a big one that we share but more often than not, we make individual ones and dress them up a little differently (read: I love olives and he does not). One type of pizza I love is barbecue pizza – but for some reason I just end up opting for the regular pepperoni if we are ordering out.

Well last week, I threw together some dough before we went out for cocktails (it had been a long week and I desperately needed a good dirty martini) and I had to restrain the husband  from ordering a delicious looking burger from the bar. I knew what I had up my sleeve – and I just knew it was going to be good.

I. was. right. (Psh, duh…)

You need to try this. I promise the dough is not all that intimidating! It’s great to make when you have a few hours to occupy yourself and just let it rise – and the best part? Your own individual Stromboli is very filling…and a very reasonable dinner for the ole diet! (12 WW points people – for dinner, that’s awesome!).

BBQ Chicken Stromboli (serves 2)

Wheat Crust

3/4 white wheat flour

1/2 Tbsp. olive oil

1/2 Tbsp. honey

1/2 Tbsp. Italian herb seasoning

1/8 tsp. salt

1/2 tsp. yeast

1/4 cup warm water

Mix together flour, salt and Italian seasoning. In a small bowl, add yeast to warm water and mix, then let sit 5-7 minutes. Add oil and honey to flour mixture and then add the yeast and water. Mix well until all ingredients are incorporated. Cover and sit in a warm, dry area for at least 2 hours until dough has risen.

BBQ Chicken Filling

1/3 cup sliced red onion

4 oz. ground chicken breast, cooked

1 cup fat-free mozzarella cheese, shredded

1/3 cup fat-free cheddar cheese, shredded

2 Tbsp. egg beaters

3/4 cup barbecue sauce

Garlic salt

1/4 tsp. olive oil

1 Tbsp. parsley

1 Tbsp. oregano

1 Tbsp. grated Parmesan, reduced fat

Saute the onions for 3-5 minutes in a little butter spray in a non-stick skillet. Cook the chicken, then mix with 1/3 cup of the barbecue sauce and 1 Tbsp. parsley. Mix mozzarella and cheddar together in a small bowl.

Preheat oven to 450 degrees.

When the dough has risen, divide into 2 equal parts.

On a well floured surface, roll one piece dough into a rectangle. Brush center with 1/8 tsp. olive oil (leaving about a 1 inch border on the outside) and sprinkle with garlic salt.

Lightly drizzle a little barbecue sauce and spread within the border. Sprinkle a layer of cheese, add half the chicken, half the onions, and then sprinkle with more cheese.

Using a pastry brush, spread the egg beaters on the “bare” border. Fold in the short sides of the dough.

Now, take one end of the “unfolded” side and begin to roll (lengthwise). Press seam down until sealed and place seam side down on a baking sheet. Repeat with remaining dough.

Brush the Stromboli with additional egg beater and sprinkle with oregano and Parmesan cheese. Cut 4-5 diagonal slits in each.

Bake for 8-10 minutes. Serve with additional barbecue sauce for dipping if desired.

Now I can’t wait for warmer weather so I can enjoy cocktails on our patio while the dough rises…I mean, who wouldn’t want to enjoy a nice cold beer with one of these babies?