Buffalo Chicken Stromboli
This is a great recipe for leftover chicken.
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil (EVOO)
- 3-4 stalks celery, chopped
- 1 large or 2 medium carrots, peeled and chopped
- 2 cups cooked chicken, chopped (you can use leftovers from the night before or cooked chicken breasts)
- 1/2 cup hot sauce, such as Frank’s Red Hot brand, for extra spicy, or 1/4 cup tomato sauce or tomato juice mixed with 2 tablespoons hot sauce, for mild
- Salt and freshly ground black pepper
- 1 store-bought pizza dough, defrosted
- Flour, for dusting the rolling surface
- 1 cup Monterey Jack cheese
- 1/2 cup blue cheese crumbles
- 3 scallions, sliced
- 1 egg
- A sprinkle of sesame seeds or poppy seeds
- Pre-heat the 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 pepper, to taste. 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 the 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.