Buffalo Chicken Stromboli
Channeling Jackson Pollock Blue Cheese Art
It’s still football season, which means there are still game day recipes to discuss!
This one is really all about assembly! You must fold the end of your ‘boli butts in before rolling the stromboli to make sure it doesn’t all fall apart.
Also, you could definitely split the dough in half and make 2 smaller strombolis… 1 to serve and 1 for later!
PS - Like all my recipes, this one is about your preference. If you like spicy, add more jalapeño and Buffalo sauce. If not, dial it back and add more blue cheese dressing.
Serves: 4
Cook Time: 45 Mins
Ingredients:
1 Rotisserie Chicken
1 Can Pillsbury Pizza Dough
1/2-3/4 Cup Buffalo Sauce
1/3 Cup Blue Cheese Dressing
3 Tblspns Greek Yogurt
1/2 Cup Mozzarella
1/4 Cup Gouda
1/3 Cup Cheddar (Half split into mixture and half sprinkled in stromboli directly)
1/3Cup Fresh Chives, Chopped
1/4 Cup Parsley
1 Jalapeño, Seeded and Diced
Egg Wash:
1 Egg
2 Tblspns Garlic Powder
1 Tblspn Italian Seasoning
1 Tblspn Oregano
2 Tblspns Pecorino Romano
Preheat the oven to 400.
Pull the chicken from the bone and add it to a bowl with the cheeses, jalapeño, Greek yogurt, buffalo sauce, blue cheese dressing, parsley and chives.
3. Mix everything together very well.
4. Pull the pizza dough so it’s flat and even. Start filling the dough with the mixture along one side and add the reserve cheddar.
5. Fold up the sides and roll up the boli. (There is a video of this on Instagram @mackies_meals for the visual learners).
6. Mix the egg and seasonings well then brush every nook and cranny of the stromboli with it.
7. Use a sharp knife to cut vents in ‘boli.
8. Sprinkle it all with the Pecorino Romano.
My one boli butt was a little big, but I enjoy it A LOT!
9. Place on middle rack and bake for 10 minutes.
Keep an eye on it because you want to be brown and crispy, but not burnt.
10. Lower the heat to 375 and finish baking for another 10-13 minutes.
Let cool for 1-4 minutes and slice it up!
Enjoy Buffalo Chicken Heaven!
