Description

This Easy Buffalo Chicken Stromboli is a bold and creamy crowd-pleaser! Loaded with chicken, buffalo sauce, and a cheesy mix of mozzarella, cheddar, and blue cheese, this flaky pizza dough roll is perfect for parties, game days, or casual dinners.

Ingredients

Units Scale

Meat:

1 cup cooked chicken (shredded or diced)
1/2 cup buffalo sauce

Produce:

2 tbsp fresh chives (chopped)
1/2 cup fresh cilantro or parsley (chopped)
1 jalapeño (thinly sliced, optional)

Refrigerated:

1 egg (beaten, for egg wash)

Condiments:

1/2 cup ranch dressing

Baking & Spices:

1 lb pizza dough (store-bought or homemade)
1 tsp Italian seasoning
1 tbsp sesame seeds (optional)

Dairy:

1 cup shredded cheddar cheese
1 cup shredded whole milk mozzarella cheese
1/2 cup crumbled blue cheese
1/2 cup grated Parmesan or Asiago cheese

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Instructions

Prepare the Filling:

Combine the Ingredients:
- In a large mixing bowl, combine the shredded chicken, buffalo sauce, ranch dressing, cheddar cheese, mozzarella cheese, blue cheese, and Parmesan or Asiago cheese. Mix until evenly combined.

Assemble the Stromboli:

Roll Out the Dough:
- Preheat your oven to 375°F (190°C). Roll out the pizza dough on a lightly floured surface into a large rectangle (about 10×14 inches).
Add the Filling:
- Spread the chicken mixture evenly over the dough, leaving about 1 inch of space along the edges.
Roll and Seal:
- Starting from one long side, tightly roll the dough into a log. Pinch the seams and ends to seal. Transfer the stromboli to a parchment-lined baking sheet, seam side down.

Bake the Stromboli:

Brush with Egg Wash:
- Brush the top and sides of the stromboli with the beaten egg. Sprinkle with Italian seasoning and sesame seeds, if desired.
Bake:
- Bake in the preheated oven for 25–30 minutes, or until golden brown and cooked through.

Serve:

Slice and Garnish:
- Let the stromboli cool for 5–10 minutes before slicing. Garnish with fresh chives and serve with extra ranch dressing or blue cheese dip on the side.

Notes

Substitute buffalo sauce with barbecue sauce for a milder flavor.
Add sliced jalapeños for extra heat, or omit for a kid-friendly version.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for crispy results.