Cheesy Buffalo Chicken Stromboli (Printable Version)
Spicy shredded chicken and melted cheese wrapped in golden dough for a flavorful handheld meal.
# Ingredients:
→ Dough
01 -
1 portion pizza dough (approximately 225 g)
→ Filling
02 -
225 g shredded rotisserie chicken
03 -
60 ml buffalo sauce (e.g., Frank's RedHot)
04 -
15 g fresh cilantro, chopped
05 -
15 g fresh parsley, chopped
06 -
10 g fresh chives, sliced
07 -
1 small jalapeño, seeded and finely diced
08 -
30 ml ranch dressing
09 -
45 g shredded mozzarella cheese
10 -
30 g shredded cheddar cheese
11 -
15 g crumbled blue cheese
→ Topping
12 -
1 large egg, beaten (for wash)
13 -
15 g grated parmesan cheese
14 -
10 g toasted sesame seeds
15 -
1 g Italian seasoning blend
# Steps:
01 -
Set oven temperature to 232°C and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
02 -
In a bowl, thoroughly combine shredded chicken with buffalo sauce, then fold in chopped cilantro, parsley, chives, and diced jalapeño to balance spice and freshness.
03 -
On a floured surface, roll pizza dough into an 20 cm diameter circle. Spread ranch dressing evenly over dough, leaving a small border. Layer buffalo chicken mixture over dressing, then sprinkle mozzarella, cheddar, and blue cheese evenly, avoiding overfilling to prevent leakage during baking.
04 -
Fold two opposite edges of the dough inward and roll tightly into a log shape similar to a cinnamon roll. Press firmly along seams to seal completely and place seam-side down on the prepared baking sheet.
05 -
Brush the stromboli surface with beaten egg wash for a glossy finish. In a small bowl, combine parmesan cheese, toasted sesame seeds, and Italian seasoning, then sprinkle evenly over the top. Cut small slits in the dough to allow steam to escape during baking.
06 -
Bake in preheated oven for 15-20 minutes or until crust is golden brown and internal filling is hot and bubbly.
07 -
Allow the stromboli to rest for 5 minutes after baking to let the cheeses set, facilitating clean slicing. Serve with additional buffalo sauce and ranch dressing for dipping as desired.
# Notes:
01 -
These strombolis can be assembled ahead and refrigerated up to 24 hours before baking or frozen for up to 3 months. For reheating, bake at 175°C for 10-15 minutes until warmed through.