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
Scale
- 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