Buffalo chicken stromboli is a golden-crisp roll filled with tangy buffalo chicken, mozzarella, cheddar, blue cheese, and green onions, all tucked into semolina-dusted dough and brushed with honey-ranch garlic butter for a sweet-heat finish.
This buffalo chicken stromboli tackles issues like sauce leaks, soggy bottoms, and provides a reliable meal option for busy times and family snacks.
I had issues with leaking sauce and a soggy bottom when I first tried other recipes on a busy weeknight. But this easy buffalo stromboli stops that mess and even handles my kids’ snack-time rush without a panic.
It works because the semolina dusting keeps the base crisp (learned that the hard way when my dough stuck) and the folds seal in gooey cheese and sauce. You pop it in the oven for 20–25 minutes, rest 10 minutes, then dig in hot and I grinned.
If you want something sweet after dinner, try my Rice Krispie Chocolate Chip Cookies for a quick treat.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to pizza dough containing wheat flour.
- This recipe contains dairy from mozzarella, cheddar, blue cheese and butter, so it is unsuitable for dairy-free diets.
- This recipe contains chicken and cheeses, so it is unsuitable for vegan and vegetarian diets.
- This recipe does not meet low-carb or keto diets due to high carbohydrate content from dough and cornstarch.
- This recipe is nut-free.
Why You Will Love This Recipe
- Reliable, mess-free slices: In *buffalo chicken stromboli*, I’ve found the cornstarch-thickened filling and crimped dough edges keep each slice neat without sauce leaks.
- Sweet-heat in every bite: I brush melted butter, honey, ranch seasoning, and garlic on top so the heat softens and a mild tang comes through.
- Cheesy depth and texture: I mix shredded mozzarella, sharp cheddar, and crumbled blue cheese for melty pull-apart strands with tangy bites.
- Easy make-ahead meal: I prep the filling hours ahead, chill it in the fridge, then roll, wrap, and freeze it for up to one month.
Cheesy Buffalo Chicken Stromboli
- Prep Time: 10 minutes
- Cool Time: 2 hours
- Cook Time: 25 minutes
- Total Time: 2 hours 35 minutes
- Yield: 8-10 servings 1x
- Category: appetizer
- Method: baking
- Cuisine: American
- Diet: gluten-free option
Description
Buffalo chicken stromboli is a golden-crisp roll filled with tangy buffalo chicken, mozzarella, cheddar, blue cheese, and green onions, all tucked into semolina-dusted dough and brushed with honey-ranch garlic butter for a sweet-heat finish.
Ingredients
- 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
- 1 tablespoon Butter, melted
- 1 teaspoon Garlic powder
- 1 teaspoon Ranch seasoning mix
- 1/4 cup Honey
- 2 tablespoons Semolina flour
- 1 large Egg
- 1 tablespoon Water
Instructions
- Whisk the buffalo sauce with cornstarch and 1/4 cup water in a small saucepan over medium heat until the mixture thickens, which will take about 2 minutes. This step prevents the filling from leaking and ensures that it stays firm.
- Remove the saucepan from heat and stir in the shredded chicken, mozzarella, cheddar, blue cheese, and green onions. Allow the filling to cool for about 5 minutes. For easier assembly, cover and chill the filling for up to 2 hours.
- Preheat your oven to 425°F. Line a baking sheet with parchment paper and sprinkle 2 tablespoons of semolina flour evenly across the parchment. This will help keep the bottom crust crisp and prevent sticking.
- On a lightly floured surface, roll the pizza dough into a rectangle approximately 12×16 inches. Transferring the dough to the semolina-dusted parchment afterward helps maintain its shape.
- Spoon your cooled buffalo chicken filling evenly down the center of the dough, leaving a 1½-inch border on all sides. This clear space is crucial for sealing in the filling.
- In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. Brush this mixture along the dough border to make it sticky, ensuring a tight seal around the filling.
- Fold the long sides of the dough over the filling, then tuck in and fold the short ends. Pinch the edges to seal them tightly, then crimp the edges with a fork to lock in the juices. Remember to dock the top crust lightly with a fork to allow steam to escape during baking.
- In a microwave-safe cup, combine the melted butter, garlic powder, ranch seasoning mix, and honey. Brush half of this mixture over the top of the stromboli before putting it in the oven, giving your crust a nice sheen as it cooks.
- Bake in the preheated oven for 20–25 minutes, or until the stromboli crust is deep golden brown and you see the filling bubbling through. This indicates it’s cooked thoroughly.
- Once removed from the oven, brush the remaining garlic butter mixture over the top of the hot stromboli. This adds an additional layer of flavor and shine.
- Allow the stromboli to rest for about 10 minutes before slicing it into 8–10 pieces. This resting time will help firm up the filling, preventing it from oozing out when cut.
- To freeze, let the stromboli cool completely, then wrap it tightly in foil. Store it in the freezer for up to 1 month. When ready to enjoy, reheat at 375°F for about 20 minutes or until warmed through.
Notes
- Semolina flour on the baking sheet is essential for ensuring a crispy bottom crust.
- The cornstarch slurry is crucial to create a firm filling that will not leak during baking.
- Using honey in the butter brush tames the heat but does not make the crust sticky.
- For those who want to make this dish gluten-free, measure-for-measure gluten-free dough works effectively.
- When preparing for a busy weeknight, the filling can be made ahead and stored in the fridge, saving time during assembly.
- If cooking for those who prefer a milder cheese, feel free to substitute blue cheese with feta.
Nutrition
- Serving Size: 1 piece
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Ingredient Notes
- pizza dough: choose fresh, smooth ball for easy rolling; dusted surface, check use-by date; swap gluten-free measure-for-measure dough for family with wheat allergies.
- cooked chicken breast: pick boneless breasts with firm white meat; shred cold for even mix; leftover roasted chicken works in a pinch.
- buffalo sauce: use a medium-heat sauce with vinegar tang; thicker styles cling to chicken; swap wing sauce for mild heat if preferred.
- mozzarella cheese: buy low-moisture block and shred it yourself for smooth melt and less moisture; avoids a soggy filling.
- cheddar cheese: grab sharp cheddar block, shred fresh to prevent clumping; adds a tangy bite without watering down sauce.
- blue cheese: look for crumbled blue; disperse bold flavor in bits; swap feta for milder tang and fewer calories.
- green onions: pick bright green stalks with firm white ends; slice thin on bias for gentle crunch and visual contrast.
- semolina flour: scatter coarse semolina on pan for a crisp bottom; hard grind adds crunch; fine grind yields less texture.
Recipe Baking Tips
- For a crisp bottom, sprinkle 2 tablespoons semolina flour onto the parchment before putting stromboli in the 425°F oven.
- If filling seeps, cook sauce with 1 tablespoon cornstarch and 1/4 cup water on medium for 2 minutes, then cool 5 minutes.
- When crust darkens too fast, tent foil over stromboli 15 minutes into baking at 425°F.
- For burnt honey glaze, brush half of the honey-ranch butter before baking and the rest immediately after the 25-minute bake.
- If steam balloons crust, prick top crust with fork 5 times before placing stromboli in the oven.
Serving Suggestions
Serve buffalo chicken stromboli with sweet potato fries and kale salad tossed with lemon vinaigrette and pickled red onion slices. Pair easy buffalo stromboli with roasted broccoli and garlic mashed cauliflower drizzled with olive oil and sprinkled with fresh chives.
Use buffalo chicken stromboli slices to top baked potatoes and layer sheet pan nachos with cheddar and fresh jalapeño peppers. Add buffalo stromboli cubes to Caesar salad or fold into breakfast egg muffins with spinach and fresh shredded mozzarella cheese.
Top buffalo chicken stromboli slices with blue cheese dressing and drizzle barbecue sauce over hot stromboli wedges before final serving. Serve with ranch dip alongside chopped celery sticks and carrot batons arranged on bamboo party serving platter around stromboli slices.
Recipe variations
- You can use gluten-free dough from Gluten-Free Almond Cherry Bread as an easy one-to-one substitute for pizza dough in this buffalo chicken stromboli variation.
- Add 2 tablespoons chopped cilantro and 1 teaspoon garlic powder to the honey-ranch garlic butter brush for an herby twist on this buffalo stromboli version.
- Either substitute the crumbled blue cheese with 1/2 cup crumbled feta or soft goat cheese in the filling for a tangy milder buffalo chicken stromboli.
- If using half batch, halve to 8 ounces dough, ½ cup buffalo sauce, chicken breast, ½ cup mozzarella, ¼ cup cheddar, ¼ cup blue cheese.
Save This Recipe!
How to Store?
To keep your buffalo chicken stromboli fresh and delicious, follow these storage tips:
Room Temperature: Store in airtight container at room temperature up to 1 day.
Refrigeration: Place in airtight container in refrigerator up to 4 days.
Freezing: Wrap in plastic wrap and foil, store in freezer container up to 1 month. Thaw at room temperature.
Other Recipes You’ll Love
- Marble Rye Bread
- Gluten-Free Almond Cherry Bread
- Gluten-Free Lemon Zucchini Bread
- Gluten-Free Chocolate Chips Zucchini Bread
If you enjoyed this Cheesy Buffalo Chicken Stromboli or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
