Buffalo Chicken Stromboli

I LOVE the flavor of buffalo chicken, I have used it in various recipes and have about 10 more on my 'to try' list.  A few of the other recipes I have tried that turned out are listed below:


Buffalo Chicken Po Boy Sandwich
Wingless Buffalo Chicken Pizza
Buffalo Chicken Dip
Buffalo Chicken and Potato Casserole


I love hot sauce!  Strombolis and really fun to make, I love that you can stuff almost anything in side dough and it turns out amazingly well :)  Rachael Ray has tons of delicious sounding buffalo chicken recipes that I will hopefully be trying soon!


Buffalo Chicken Stromboli
From:  Rachael Ray

2 tablespoons butter
1 tablespoon EVOO - Extra Virgin Olive Oil
3 to 4 stalks of celery, chopped
1 large or 2 medium carrots, peeled and chopped
2 cups chopped cooked chicken, such as rotisserie, leftovers from the night before or cooked chicken breasts
1/2 cup hot sauce, such as Frank’s Red Hot, for extra spicy or1/4 cup tomato sauce or juice mixed with 2 tablespoons hot sauce, for mild
1 pizza dough, defrosted
1 cup Monterey jack cheese
1/2 cup blue cheese crumbles
3 scallions, sliced
1 egg
A sprinkle of sesame seeds or poppy seeds

Preheat oven to 400˚F.

In a large skillet over medium-high heat, melt the butter with
 the EVOO and cook the celery and carrots until tender,
 about 3-4 minutes. Add the chicken and hot sauce to the pan
 and toss everything together with some salt and ground black
 pepper. Set aside and let cool.

When the filling is cool, roll out the pizza dough into a
 rectangle on a floured surface. Spread the cooled filling evenly out onto the entire dough, making sure not to get too close the any of the edges. Top with cheeses and scallions.

Roll the stromboli, starting at one of the long sides, tucking in both ends firmly. Press the seam with your fingers to seal. In a small bowl, whisk the egg with a splash of water then lightly brush it over the stromboli, covering the entire surface. Sprinkle with sesame or poppy seeds, transfer to a baking sheet and bake in the oven until golden brown, about 40 minutes (I would start checking it at about 25, though.  Mine was browned and ready to come out then!).