Preheat your oven to 375 degrees Fahrenheit.
In a small skillet, heat 1 tablespoon of unsalted butter over medium-high heat. Once it’s melted and bubbling, add in 1 cup of thinly sliced red onion. Cook until the onions are tender and translucent, about 3 to 4 minutes. Remove from heat and set aside.
On a piece of parchment paper, roll out the 1 (13.8-ounce) tube of thin crust refrigerated pizza dough. You want it to be about 1/4 inch thick.
In the center of the rolled-out dough, line up 6 slices of provolone cheese.
Top the cheese with 2 cups of shredded chicken and the sautéed onions. Drizzle ½ cup of barbecue sauce over the top.
Fold the longer sides of the dough over the filling first, then fold up the ends. Pinch the seams together to seal tightly.
Flip the wrapped Stromboli seam side down. Brush with 1 beaten egg.
Sprinkle 1 teaspoon of Italian seasoning and 1 teaspoon of grated parmesan cheese on top.
Bake for 20 to 25 minutes, or until golden brown.
Let it rest for a few minutes before slicing. Serve warm with extra barbecue sauce for dipping.
