BBQ Pulled Pork Stromboli

by Erin

Have any leftover BBQ pulled pork? Roll it up along with some leftover corn and beans to make this BBQ stromboli.

BBQ Pulled Pork Stromboli Plate

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With the amount of meat that is usually cooked on July 4th, chances are you have some leftovers. And if you’re like our household that means leftovers BBQ!

I used some leftover pulled pork, corn, black beans, and cheddar cheese to make this BBQ stromboli. I even added a little corn flour into the dough to really seal the deal (but you could just use more flour).

Don’t like the idea of corn and beans in there? Just add more pork instead!

BBQ Pulled Pork Stromboli

Four July 4th we actually had dueling smokers with our neighbors which resulted in all kinds of deliciousness! We cooked enough for an entire party, not just two households haha.

However I don’t think anyone is complaining about having leftovers. I know we love leftovers so that we don’t have to figure out meals every single day. And we especially look forward to BBQ leftovers!

But if you don’t like leftovers, then repurpose them into something else like this stromboli ;-).

BBQ Pulled Pork Stromboli Slices

BBQ Pulled Pork Stromboli Plate


Yield: 4 Servings
Nutrition facts: 200 calories 20 grams fat



1 pkg active dry yeast

1/2 cup warm water

1/2 tsp sugar

1/2 tsp salt

1 Tbsp olive oil

1 cup bread flour (or all-purpose flour)

1/4 cup ground corn flour


1/2 cup BBQ sauce, plus more for serving

1 cup grated cheddar cheese, plus more for topping

6 oz. BBQ pulled pork (or beef or chicken)

1/4 cup corn kernels

1/4 cup black beans

1 egg, beaten

Dried Italian seasoning or dry BBQ rub, for topping (optional)



  1. In a medium bowl bloom yeast in water, approximately 5 minutes. Add sugar, salt, and oil followed by 1/2 cup of flour mixture at a time.
  2. Knead by hand 20 times or until well incorporated, adding a little bit of extra flour (too sticky) or water (too dry) if necessary. Form into a ball, coat with oil on all sides and let rise for 20 minutes or until doubled.
  3. Preheat oven to 500 degrees. Line large rimmed cookie sheet with parchment paper or spray lightly with non-stick cooking spray.
  4. Spread pizza dough out on baking sheet to be approximately 10×16. Spread BBQ sauce over 2/3′s of the dough lengthwise, leaving a 3×16 rectangle of plain dough along one of the edges. Top dressing with half the grated cheese, shredded pork, corn, and beans. Top with remaining cheese.
  5. Brush the plain strip of dough with the egg. Fold in the other sides about an inch and brush them with egg. Roll up like a jelly roll* lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll.
  6. Brush the entire stromboli with egg and gently cut slats in the top of the dough every 1-2 inches. Sprinkle remaining cheese and seasonings over top and bake 8-10 minutes or until bubbly and golden. Remove from oven, cool 5 minutes and slice into pieces. Serve with more BBQ sauce.


*This is where using parchment paper is really handy because you can pick it up to help roll the dough.

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Source: Adapted from my Reuben Stromboli with Rye Dough.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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Liz @ Books n' Cooks August 3, 2020 - 4:00 pm

My husband would love this – and it’s a really great munchie for Game Day!

Amy (Savory Moments) August 2, 2020 - 9:56 pm

This is an awesome idea to re-purpose those pork leftovers! It looks super good!


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