January 16, 2015

Buffalo Chicken Stromboli

Friday nights use to be our homemade pizza nights. (Click "Pizza" under my labels to see them.) However, they are slowly evolving into a broader label- Italian nights. Mike has been asking me to make a Stromboli, and recently, Buffalo Chicken Pizza. We ended up blending the two requests and making a Buffalo Chicken Stromboli. It was so delicious- even for someone like me where Buffalo Chicken is not my first pick!

I combined and adapted Baked by Rachel's Buffalo Chicken Pizza ingredients with Lauren's Latest Stromboli directions to create the perfect Buffalo Chicken Stromboli.

  • Dough (we get ours from a local pizzeria)
  • ¼ c. chunky blue cheese dressing (we like Ken's)
  • ¼ c. blue cheese crumbles
  • ¼ - ½ c. Frank's Red Hot
  • 6 oz. Mozzarella, freshly grated
  • 2 c. chicken, cooked and shredded
  • ¼ c. red onion, thinly sliced
  • Salt and pepper to taste
  • 1 egg white
  • Garlic salt
  1. Preheat oven to 450°F. Lightly spray a large cookie sheet with non-stick cooking spray.
  2. Spread the dough out on baking sheet to be approximately 10x16".
  3. In a bowl, mix the shredded chicken, salt and pepper, hot sauce, blue cheese dressing and blue cheese crumbles. Spread the chicken mixture onto the dough, leaving a 3x16 rectangle of plain dough along one of the edges. Top with mozzarella.
  4. Brush the plain strip of dough with the egg. Fold in the 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. Brush the entire Stromboli with egg and gently cut slats in the top of the dough every 1-2 inches.
  5. Sprinkle garlic salt over top and bake 15 minutes or until bubbly and golden. Remove from oven,  let stand for about 5 minutes and slice into pieces. Enjoy!

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