Buffalo Chicken Stromboli
With the perfect balance of spicy buffalo sauce, creamy ranch, and gooey cheese, this recipe is sure to be a crowd-pleaser.
Servings 8
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!