Description
This Cheesy Buffalo Chicken Stromboli is a flavorful and comforting Italian-American dish featuring a crispy golden crust filled with a spicy buffalo chicken mixture and a blend of mozzarella, cheddar, and blue cheeses. Enhanced by a tangy buffalo sauce thickened to prevent leaks, green onions, and a garlic-ranch butter glaze, this stromboli offers a perfect balance of cheesy richness and zesty heat. Ideal as a hearty appetizer or main course, it’s easy to prepare ahead and bakes to golden perfection with a crunchy exterior and melty interior.
Ingredients
Scale
Dough and Coating
- 1 pound Pizza dough
- 2 tablespoons Semolina flour
- 1 large Egg
- 1 tablespoon Water (for egg wash)
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: Whisk the buffalo sauce with cornstarch and 1/4 cup water in a small saucepan over medium heat until thickened, about 2 minutes. This step ensures the filling will be firm and prevents leaking during baking.
- Mix Filling: Remove saucepan from heat and stir in shredded chicken, mozzarella, cheddar, blue cheese, and green onions. Let the mixture cool for 5 minutes, then cover and chill up to 2 hours to firm it for easier assembly.
- Prepare Oven and Baking Sheet: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and sprinkle with semolina flour to prevent sticking and keep the crust crisp.
- Roll Dough: On a lightly floured surface, roll pizza dough into a 12×16 inch rectangle. Transfer the dough to the semolina-dusted parchment paper for easy handling.
- Fill Dough: Spoon the cooled buffalo chicken filling evenly down the center of the dough, leaving a 1½-inch border around all sides for sealing.
- Apply Egg Wash: Whisk egg with 1 tablespoon water and brush along the dough border to create a sticky surface for sealing the stromboli.
- Seal Stromboli: Fold the long sides of dough over the filling, then fold in and tuck the short ends. Pinch edges tightly and crimp with a fork. Dock the top crust lightly with a fork to release steam during baking.
- Prepare Glaze: In a microwave-safe cup, combine melted butter, garlic powder, ranch seasoning, and honey. Brush half of the mixture over the top of the stromboli before baking for a shiny, flavorful crust.
- Bake Stromboli: Place the stromboli in the preheated oven and bake for 20–25 minutes until the crust is deep golden brown and filling bubbles through.
- Glaze After Baking: Remove from oven and brush remaining garlic butter glaze over the hot stromboli for added flavor and shine.
- Rest and Slice: Let the stromboli rest for about 10 minutes to allow the filling to firm up, then slice into 8–10 servings.
- Freezing Instructions: To freeze, cool completely, wrap tightly in foil, and store for up to 1 month. Reheat frozen stromboli at 375°F for about 20 minutes or until thoroughly warmed.
Notes
- Thickening the buffalo sauce with cornstarch ensures the filling sets well and prevents leakage during baking.
- Chilling the filling before assembling helps keep the stromboli intact and easier to handle.
- Semolina flour on the parchment paper crisps the bottom crust and prevents sticking.
- Dock the top crust to allow steam to escape and avoid soggy dough inside.
- Use an egg wash along dough edges for a tight seal and beautiful crust color.
- Let the stromboli rest before slicing to avoid filling spillage and ensure cleaner slices.
- Stromboli can be made ahead, frozen, and reheated without losing quality.
