Buffalo Chicken Stromboli
Looking for a game day snack that packs a punch? This Buffalo Chicken Stromboli is your new go-to! With the perfect balance of spicy buffalo sauce, creamy ranch, and gooey cheese, this recipe is sure to be a crowd-pleaser. It’s easy to make, thanks to using a store-bought rotisserie chicken and refrigerated pizza crust, and has all the flavors of buffalo chicken wings but in a neat, hand-held roll. Let’s dive into how you can make this flavorful Stromboli at home.
You also need to try my Italian Stromboli. It has gotten over 50 million views across all of my social media channels!
Here are some other great recipes to check out as well!
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Ingredients You Will Need
- 3 cups rotisserie chicken, shredded (or any kind of cooked chicken)
- 4 oz (half a block) cream cheese, softened
- 1 packet ranch seasoning mix
- 1 cup buffalo sauce
- 2 cups shredded cheese (I used a mix of sharp cheddar and pepper jack)
- 1 refrigerated pizza crust
- 1 extra cup of shredded cheese (for topping) Dried parsley (for garnish)
- Ranch Or Bleu Cheese dressing (for dipping)
Directions:
This is just a summary, the full recipe is below.
Start by shredding the rotisserie chicken to yield about 3 cups. This shortcut is great for a quick meal and gives the Stromboli that tender, savory chicken flavor.
In a mixing bowl, combine the chicken with softened cream cheese, ranch seasoning mix, buffalo sauce, and 2 cups of shredded cheese (sharp cheddar and pepper jack). Mix everything well until fully combined, and set it aside.
Roll out the refrigerated pizza crust on a sheet of parchment paper. This will help when you roll up the Stromboli and transfer it to the baking sheet.
Spread the buffalo chicken mixture evenly over the pizza crust, leaving a small border around the edges so the filling won’t spill out when you roll it. Using the parchment paper to help you, carefully roll up the pizza crust with the filling inside, working from one side to the other. Once rolled, pinch the seams together and pinch the ends closed to keep all that delicious filling inside.
Transfer the Stromboli (still on the parchment paper) to a baking sheet. Sprinkle the remaining 1 cup of shredded cheese over the top of the Stromboli, adding a generous layer that will melt and crisp up beautifully.
Sprinkle a bit of dried parsley on top for a pop of color.
Bake the Stromboli in a preheated 400°F oven for about 20 minutes or until the crust is golden brown and crispy.
Let the Stromboli cool for about 10 minutes before slicing into it—this will help the filling set a bit and make it easier to cut clean slices.
Serve with ranch dressing on the side for dipping. The creamy, cool ranch complements the spicy buffalo chicken, making each bite perfectly balanced. I absolutely cannot stand the taste of Bleu Cheese, but if that is what you prefer then go for it!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Buffalo Chicken Stromboli
Ingredients
- 3 Cups Cooked, Shredded Chicken I used a rotisserie chicken
- 4 oz Softened Cream Cheese
- 1 oz Packet of Ranch Seasoning Mix
- 1 Cup Buffalo Sauce
- 3 Cups Shredded Cheese, divided I used a mixture of Sharp Cheddar and Pepper Jack
- 1 (13 oz) Refrigerated Pizza Crust
- Dried Parsley
- Ranch and/or Bleu Cheese for dipping
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- In a mixing bowl, combine the chicken with the softened cream cheese, ranch seasoning mix, buffalo sauce, and 2 cups of shredded cheese (sharp cheddar and pepper jack). Mix everything well until fully combined, and set it aside.
- Roll out the refrigerated pizza crust on a sheet of parchment paper. This will help when you roll up the Stromboli and transfer it to the baking sheet.
- Spread the buffalo chicken mixture evenly over the pizza crust, leaving a small border around the edges so the filling won’t spill out when you roll it.
- Using the parchment paper to help you, carefully roll up the pizza crust with the filling inside, working from one side to the other. Once rolled, pinch the seams together and pinch the ends closed to keep all the filling inside. Transfer the Stromboli (still on the parchment paper) to a baking sheet.
- Sprinkle the remaining cup of cheese on top of the stromboli and sprinkle the dried parsley on there for a pop of color.
- Bake for about 20 minutes or until the crust is golden brown and crispy.
- Let the Stromboli cool for about 10 minutes before slicing into it—this will help the filling set a bit and make it easier to cut clean slices.Serve with Ranch and/or Bleu cheese for dipping and enjoy!
Wayyyyy too spicy. 1/2 cups hot sauce is good. The cup makes it not enjoyable to eat. Also 20 mins at 400 was not long enough. I did 30 mins and that’s barely enough.
People have very different spice tolerances, and for us it was not spicy at all but I am sorry you didn’t enjoy the dish. Cooking times are always going to vary too, depending on your appliance. I do appreciate you leaving a review though! Thanks
Brandee,,how did your version turn out then?
Made this for my hot sauce loving son..had some leftover filling that he tried and deemed it worthy to take to lunch as a salad topping!
One note, do not use regular foil (nonstick would probably work) cuz the cheese sticks to foil!
I’ll update once we eat this thing for dinner ?
I always love hearing that the one of my recipes made a teenager happy! They aren’t always easy to please lol. So glad you all liked it and thanks for the review!