Description
This Cheesy Buffalo Chicken Stromboli features a flavorful blend of shredded cooked chicken, Buffalo sauce, and three cheeses wrapped in a golden, crispy pizza dough crust. The filling is thickened to prevent leaks, then baked to bubbly perfection and brushed with a buttery honey ranch glaze. Perfect as a hearty appetizer or a satisfying main dish, this stromboli offers a delicious kick of spicy Buffalo flavor paired with creamy cheeses and a tender, flaky crust.
Ingredients
Scale
Stromboli Dough
- 1 pound Pizza dough
- 2 tablespoons Semolina flour
- 1 large Egg
- 1 tablespoon Water (for egg wash)
Buffalo Chicken Filling
- 2 pieces (about 1 pound) Cooked chicken breast, shredded
- 1 cup Buffalo sauce
- 1 tablespoon Cornstarch
- 1/4 cup Water (for thickening sauce)
- 1 cup Mozzarella cheese, shredded
- 1/2 cup Cheddar cheese, shredded
- 1/2 cup Blue cheese, crumbled
- 3 Green onions, sliced
Glaze
- 1 tablespoon Butter, melted
- 1 teaspoon Garlic powder
- 1 teaspoon Ranch seasoning mix
- 1/4 cup Honey
Instructions
- Thicken Buffalo Sauce: In a small saucepan over medium heat, whisk together the Buffalo sauce, cornstarch, and 1/4 cup water. Cook for about 2 minutes until the sauce thickens, which helps prevent the filling from leaking during baking.
- Combine Filling Ingredients: Remove the saucepan from heat and stir in the shredded chicken, mozzarella, cheddar, blue cheese, and sliced green onions. Let the filling cool for 5 minutes, then cover and chill for up to 2 hours for easier assembly.
- Prepare Oven and Baking Sheet: Preheat the oven to 425°F. Line a baking sheet with parchment paper and evenly sprinkle 2 tablespoons of semolina flour over it to keep the crust crisp and prevent sticking.
- Roll Out Dough: On a lightly floured surface, roll the pizza dough into a 12×16 inch rectangle. Transfer the dough carefully to the semolina-dusted parchment paper to maintain its shape.
- Add Filling: Spread the cooled buffalo chicken filling evenly down the center of the dough, leaving a 1½-inch border on all sides to allow sealing.
- Brush Egg Wash: In a small bowl, whisk together the egg and 1 tablespoon water. Brush this egg wash along the dough border to make it sticky, ensuring a secure seal around the filling.
- Seal Stromboli: Fold the long sides of the dough over the filling, then tuck in and fold the short ends. Pinch and crimp all edges tightly with a fork to lock in juices. Lightly dock (poke) the top crust with a fork to allow steam to escape while baking.
- Make Garlic Honey Glaze: In a microwave-safe cup, combine melted butter, garlic powder, ranch seasoning mix, and honey. Brush half of this mixture over the top of the stromboli before placing it in the oven for a glossy, flavorful crust.
- Bake: Bake in the preheated oven for 20–25 minutes or until the crust is deep golden brown and the filling is bubbly, indicating it is cooked thoroughly.
- Brush Remaining Glaze: Remove the stromboli from the oven and brush the remaining garlic butter glaze over the hot crust for enhanced flavor and shine.
- Rest and Slice: Let the stromboli rest for about 10 minutes to allow the filling to set, preventing it from oozing when sliced. Cut into 8–10 pieces and serve.
- To Freeze: Once completely cooled, wrap the stromboli tightly in foil and freeze for up to 1 month. Reheat at 375°F for about 20 minutes or until warmed through before serving.
Notes
- Chilling the filling before assembly makes it easier to spread and helps prevent leakage.
- Semolina flour on the parchment prevents sticking and contributes a slightly crunchy crust bottom.
- Docking the dough allows steam to escape, avoiding soggy or burst crust.
- Use fully cooked chicken to avoid undercooking during baking.
- This stromboli can be frozen and reheated without loss of flavor or texture.
