Buffalo Chicken Stromboli

This Buffalo Chicken Stromboli is made with soft and chewy pizza dough and filled with buffalo chicken, blue cheese, creamy ranch, and gooey mozzarella cheese. Slice and serve with a side of ranch dressing for an appetizer that everyone will love.

To keep things simple, use leftover or rotisserie chicken and make the dough the night before. For a traditional recipe filled with Italian meats and cheeses, try our classic Stromboli. Or, you may also love our Fig and Prosciutto Pizza, White Pizza, or this Homemade Stuffed Crust Pizza.

Buffalo Chicken Stromboli

Based on our Homemade Stromboli Recipe, this buffalo chicken variation is loaded with the flavors of sweet and spicy chicken wings. It’s even got blue cheese crumbles and creamy ranch dressing!

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Once the dough is made, stromboli really couldn’t be any easier. Similar to cinnamon rolls, you’ll roll the dough into a rectangle, add your fillings, roll it up, and bake as a single log.

This is the perfect simple appetizer to make for game day parties, holiday parties, or any time you need to feed a large group of people. If you want to make this for dinner, just add a green salad on the side and you’ve got a full meal!

Why You’ll Love This Recipe

Easy to make ahead. When it comes to making stromboli ahead of time, you have options. Just want to get a little bit ahead? Make the dough, let it rise, then cover and store in the fridge overnight. Or, you could prepare the entire thing and freeze it before baking.
Good for any size group. Because this is baked as one long log, it’s easy to double the recipe and make it for a larger group.
So much flavor! Whenever you add buffalo sauce to a dish, it’s automatically full of flavor. But in this case, we also add blue cheese, ranch dressing, and melted cheese.

A hand dipping stromboli into ranch dressing.

Key Ingredients You Will Need

Pizza dough: good stromboli starts with good pizza dough! You can find our entire guide to making homemade pizza dough here, but the only ingredients you’ll need are water, sugar, yeast, salt, flour, and a little olive oil.
Hot sauce: I am a loyal Frank’s Red Hot Sauce fan, but really any hot sauce will work.
Brown sugar: add a little brown sugar to your hot sauce and bam—you’ve got buffalo sauce!
Chicken: leftover chicken and rotisserie chicken are perfect for this recipe because they are already cooked! Just make sure they are cut into small bite-sized pieces that will roll up well with the rest of the ingredients.
Cream cheese: this needs to be incredibly soft because you’ll need to spread it over the soft dough. If it’s not soft enough, heat it in the microwave for just a few seconds at a time until softened but not melted.
Blue cheese: blue cheese is a classic pairing with buffalo sauce and tastes great with the rest of the toppings. You can use crumbled blue cheese or crumble it yourself.
Parmesan cheese: this is sprinkled over the filling as well as the outside of the stromboli just before baking.
Ranch seasoning mix: a little of this mix goes a long way and adds a layer of flavor to the filling that rounds out the blue cheese and buffalo sauce.
Mozzarella cheese: as the cheese melts in the oven, it helps hold all of the yummy filling inside of it. You could use straight mozzarella or a blend of pizza cheeses.
Egg wash: adding a light egg wash to the outside of the stromboli gives it a little shine and helps to stick Parmesan cheese before baking.

Frequently Asked Questions

Can you freeze this stromboli?

Yes! You can even freeze both baked and unbaked stromboli. Either way, you will need to thaw it in the fridge overnight. The next day, preheat the oven and either reheat or egg wash and bake as directed.

Is stromboli dough the same as pizza dough?

Yes, this recipe for stromboli dough is exactly the same as our recipe for pizza dough. You could substitute another dough, such as a focaccia dough or basic dinner rolls or bread dough.

How many people will one stromboli feed?

The serving size depends on whether you are serving stromboli as an appetizer or for dinner. For an appetizer, one stromboli can serve between 6-8 people. For dinner, plan on it serving about 4-6.

How to Make Buffalo Chicken Stromboli

Proof the yeast. Combine the warm water, sugar, and yeast and mix well. Let it sit for about 5-10 minutes, or until it becomes frothy and bubbly.
Mix the pizza dough. Once your yeast has “proofed,” add the olive oil, salt, and about 1 1/2 cups of flour. Mix until all the ingredients are completely combined. Add in the rest of the flour, about a 1/4 cup at a time until the dough pulls away from the edges of the bowl. Mix on low speed for another 1-2 minutes until the dough is nice and smooth, then transfer to a lightly floured surface and shape the dough into a ball.

Shape into a dough ball. Cover the bowl with a kitchen towel and let it rest in a warm place for about 30 minutes, or until doubled in size.
Make the buffalo sauce. Bring the hot sauce and brown sugar to a boil, then allow to cool completely. Place the chicken in a bowl and add enough sauce to coat the chicken.
Roll, fill, and shape the dough. Roll the dough into a 10” x 14” rectangle, then add the softened cream cheese, blue cheese, Parmesan cheese, ranch powder, buffalo chicken, and shredded mozzarella. Leave a 1” border around the edge. Carefully roll up the dough from the long edge into a tight log. Pinch the seam and ends to seal. Place the seam-side down on the prepared baking sheet.

Egg wash. Use a pastry brush to brush the egg wash over the stromboli, then sprinkle with grated Parmesan cheese and cut 3” slits over the top.
Bake. Bake in your preheated oven for 18-25 minutes, or until golden and the internal temperature of the stromboli is 200 degrees F.
Serve. Serve warm with ranch dressing for dipping.

Recipe Notes

It’s not worth trying to make only half a batch of this dough because it’s difficult to knead it well. If you only want to use half, make the full batch and freeze the other half for later!
Make sure you leave about 1” of dough around the edge free of any toppings. Otherwise, the dough won’t seal properly and the filling will leak out the side while the stromboli bakes.
You can make this dough the night before, cover, and store in the fridge. That way, the next day, you will just need to fill, roll, and bake the stromboli.

Storage Instructions

Refrigerator: store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: To reheat, either microwave or reheat in a preheated 350 degree oven.