Description
This Cheesy Buffalo Chicken Stromboli is a flavorful and indulgent handheld meal combining tender shredded chicken in a spicy buffalo sauce with a blend of mozzarella, cheddar, and blue cheeses, all encased in a golden, crispy pizza dough crust. Perfect for game days or family dinners, it delivers a delicious balance of spicy, cheesy, and savory flavors with a buttery, herb-infused crust.
Ingredients
Buffalo Chicken Filling
- 1 pound Pizza dough
- 2 pieces (about 1 pound) Cooked chicken breast, shredded
- 1 cup Buffalo sauce
- 1 tablespoon Cornstarch
- 1/4 cup Water
- 1 cup Mozzarella cheese, shredded
- 1/2 cup Cheddar cheese, shredded
- 1/2 cup Blue cheese, crumbled
- 3 Green onions, sliced
Crust and Seasoning
- 2 tablespoons Semolina flour
- 1 large Egg
- 1 tablespoon Water
Garlic Butter Glaze
- 1 tablespoon Butter, melted
- 1 teaspoon Garlic powder
- 1 teaspoon Ranch seasoning mix
- 1/4 cup Honey
Instructions
- Thicken Buffalo Sauce: Whisk the buffalo sauce with cornstarch and 1/4 cup water in a small saucepan over medium heat until the mixture thickens, about 2 minutes. This step ensures the filling stays firm and prevents leakage during baking.
- Combine Filling Ingredients: Remove saucepan from heat and stir in shredded chicken, mozzarella, cheddar, blue cheese, and green onions. Let the filling cool for 5 minutes, then cover and chill for up to 2 hours for easier assembly.
- Preheat Oven and Prepare Baking Surface: Preheat oven to 425°F. Line a baking sheet with parchment paper and sprinkle semolina flour evenly to prevent sticking and keep the crust crisp.
- Roll Pizza Dough: On a lightly floured surface, roll pizza dough into a 12×16 inch rectangle. Transfer dough onto the semolina-dusted parchment paper to maintain its shape.
- Assemble Stromboli: Spoon cooled buffalo chicken filling evenly down the center of the dough, leaving a 1½-inch border around all sides for sealing.
- Apply Egg Wash: Whisk together egg and 1 tablespoon water. Brush this egg wash along the dough border to make it sticky and seal properly.
- Seal Dough: Fold long sides over filling, then tuck and fold short ends. Pinch and crimp edges with a fork and dock the top crust lightly to allow steam escape.
- Prepare Garlic Butter Glaze: Mix melted butter, garlic powder, ranch seasoning, and honey in a microwave-safe cup. Brush half the glaze over the stromboli before baking.
- Bake Stromboli: Bake for 20–25 minutes until crust is deep golden and filling bubbles through, ensuring thorough cooking.
- Glaze After Baking: Brush remaining garlic butter mixture over the hot stromboli to add shine and extra flavor.
- Rest and Slice: Let stromboli rest about 10 minutes before slicing into 8–10 pieces to allow filling to set.
- Freezing and Reheating: Cool completely, wrap tightly in foil and freeze up to 1 month. Reheat at 375°F for 20 minutes or until warmed through.
Notes
- Chilling the filling before assembling helps prevent soggy crust and leaking during baking.
- Semolina flour on parchment paper ensures a crisp bottom crust and prevents sticking.
- Docking the crust with a fork allows steam to escape, preventing sogginess and bursting.
- Use cooked chicken breast for optimal texture and flavor balance.
- Adjust buffalo sauce amount to your preferred spice level.
- Reheat leftover stromboli covered to retain moisture.
- For a milder flavor, reduce or omit blue cheese.
