On a floured surface, use a rolling pin to roll out the dough to a 12 inch x 15 inch rectangle.
The dough should be about 3/8” thick.
The size and thickness is approximate, don’t stress about making it exactly perfect!
Use a pastry brush or the back of a spoon to spread the barbecue sauce over the surface of the dough. Next, sprinkle the grated cheese, chicken, red onion, and cilantro uniformly atop the sauce.
Once the toppings have been added, start rolling up the dough along the long side of the rectangle. For the best results, be sure to keep the roll tight, moving from left to right and back again (back and forth movement like an old-style typewriter). After rolling up the dough, place it seam side down on your work surface.
Using a bread knife, gently cut the roll into 3/4 inch slices and place them an inch apart on a parchment lined baking sheet. Bake for 15-17 minutes until they are golden and fully cooked. Allow to cool slightly on the pan, then transfer to a plate and serve with additional barbecue sauce for dipping.
