1-First, heat a small skillet over medium-high heat and add the 1 tablespoon unsalted butter. Once it’s melted, toss in the 1 cup thinly sliced red onion and cook for 3-4 minutes until tender, then remove from heat.

2-Next, roll out the 1 (13.8-ounce) tube thin crust refrigerated pizza dough on parchment paper.

3-Lay the 6 slices provolone cheese in a row in the center of the dough.

4-Top the cheese with the 2 cups shredded chicken, cooked onions, and ½ cup barbecue sauce.

5-Fold the longer sides of the dough over the filling, then fold up the sides, trim any excess dough, and pinch the seams to seal.

6-Flip the stromboli over and brush the outside with the 1 beaten egg, then sprinkle on the 1 teaspoon Italian seasoning and 1 teaspoon grated parmesan cheese.

7-Bake for 20-25 minutes until golden brown, and serve with extra barbecue sauce for dipping.