Buffalo Chicken Stromboli Recipe

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This 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.

Prep Time15

Cook Time25

Rising Time30

Total Time1 10

Course: Main Course

Cuisine: American, Italian

Servings: servings

Calories: 472kcal

Author: The Carefree Kitchen

Ingredients

Pizza Dough

1 cup water warm (95-110 degrees F)
1 tablespoon sugar
2 teaspoons active dry yeast
1 teaspoon salt
2½ cups all-purpose flour
1 tablespoon olive oil

Buffalo Chicken

1/4 cup Frank's Red Hot Sauce
1/4 cup light brown sugar
1½ cups chicken chopped into 1/2" pieces

For the Filling

4 ounces cream cheese room temperature
2 tablespoons blue cheese
1/4 cup Parmesan cheese grated
1/2 teaspoon ranch seasoning mix
1½ cups mozzarella cheese shredded

Egg Wash

1 tablespoon water
1 large egg
2 tablespoons Parmesan cheese grated

US Customary - Metric

Instructions

In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Stir and let sit for about 5-10 minutes, or until frothy and bubbly.
Add the olive oil, salt and about 1½ cups of flour. Using the dough hook, mix on low speed until combined. Gradually add the remaining flour, about a 1/4 cup at a time, until the dough pulls away from the edges of the bowl.
Knead with the dough hook for another 1-2 minutes, or by hand until smooth and elastic. Transfer to a lightly floured surface and shape the dough into a ball. Let the dough rise in a warm place for 15-30 minutes or until doubled in size.

Buffalo Chicken

In a small saucepan, add the hot sauce and brown sugar. Bring to a boil while stirring, then remove from heat and let it cool while preparing other ingredients.
Chop the chicken , then add enough buffalo sauce to coat the chicken evenly. Reserve the remaining buffalo sauce for dipping.

Preparing Stromboli

Preheat your oven to 425 degrees F and grease a large baking sheet with nonstick cooking spray.
On a lightly floured surface, roll the dough into a large rectangle about 10" x 14". If it resists, let it rest for 5 minutes and try again.
Layer your fillings over the dough leaving about a 1-inch border around the edges starting with the softened cream cheese, blue cheese, Parmesan cheese, ranch powder, buffalo chicken, and shredded mozzarella cheese.
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.
In a small bowl, whisk together the water and the egg. Use a pastry brush to brush the egg mixture all over the stromboli. Sprinkle on the grated Parmesan cheese, then cut 3" slits on the top of the stromboli, about 1½" apart.

Baking

Bake in your preheated oven for 18-25 minutes, or until golden and the internal temperature of the stromboli is 200 degrees F.
Remove from the oven and let it rest for 5-10 minutes before slicing. Serve warm with ranch dressing for dipping. Enjoy!

Notes

To soften the cream cheese, place on a plate and heat in the microwave for about 20-30 seconds or until soft and spreadable.

For the chicken, grilled, baked, or rotisserie chicken works great.

For thick crust pizza, reduce the oven temperature to 400 degrees so that the dough has a chance to bake all the way through before the outside gets too dark.

Make-ahead pizza dough: after the dough has risen, you can cover it lightly with plastic wrap and store in the fridge overnight. The next day, remove the bowl from the fridge and let it come to room temperature for at least 30 minutes before shaping into your pan, adding the toppings, and baking as directed. Or, the dough can be frozen for up to 3 months. To thaw, transfer to the fridge overnight.

Nutrition