Buffalo Chicken Stromboli

Jump to Recipe Print Recipe

/

Buffalo Chicken Stromboli

Leftover rotisserie chicken, Buffalo sauce, blue cheese dressing, celery and mozzarella wrapped in pizza dough and baked until golden.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 45 minutes
Servings: 4 -6
Ingredients Method Notes

Ingredients
  

  • 1 lb pizza dough room temperature
  • 2 cups cooked rotisserie chicken chopped or shredded
  • 2 celery stalks finely diced
  • 1/2 cup Buffalo-style hot sauce such as Franks or Texas Pete, plus more for serving
  • 1/4 cup chunky blue cheese dressing plus more for serving
  • 2 cups shredded mozzarella cheese
  • All-purpose flour for dusting the work surface
  • Optional Finish
  • 1 tablespoon melted butter
  • 1-2 tablespoons grated Pecorino Romano or Parmesan
  • Chopped fresh parsley

Method
 

  1. Preheat oven to 450°F. Lightly flour the work surface. If you have a pizza stone or pizza steel, preheat for at least 30-60 minutes.
  2. Cut the celery stalks lengthwise into thin strips, then cut crosswise into a small dice.
  3. Place the rotisserie chicken in a large bowl. Add the diced celery, Buffalo sauce and blue cheese dressing. Toss until evenly coated.
  4. Place the pizza dough on the lightly floured surface and stretch or roll it into a large rectangle.
  5. Sprinkle a layer of mozzarella over the dough, leaving about a 1-inch border around the edges.
  6. Spread the Buffalo chicken mixture evenly over the mozzarella. Top with the remaining mozzarella.
  7. Starting along a long side, carefully roll the dough over the filling into a log. Pinch the seam and ends closed. Place seam-side down on a baking sheet.
  8. Cut 3-4 small diagonal slits across the top to allow steam to escape.
  9. Bake at 450°F for 20-25 minutes, or until the crust is deeply golden brown and cooked through.
  10. Optional: Brush the hot stromboli with melted butter and sprinkle with Pecorino Romano or Parmesan and chopped parsley.
  11. Let rest for 5-10 minutes before slicing. Serve warm with extra Buffalo sauce and blue cheese dressing for dipping.

Notes

Rotisserie chicken makes this quick and is a great way to use leftovers.
I use a yogurt blue cheese dressing and sometimes add blue cheese to ot for extra chunk.
Don’t skip the celery. It adds fresh crunch and gives the filling that classic Buffalo chicken character.
Don’t overfill the stromboli. Leave about a 1-inch border so it rolls and seals easily.
Let the stromboli rest for 5-10 minutes before slicing so the cheese and filling can settle.
The melted-butter finish is optional.

Tried this recipe?

Let us know how it was!