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Leftover rotisserie chicken and frozen pizza dough make quick work of Rach's Buffalo-style chicken-stuffed stromboli recipe. She describes it as, "basically, buffalo chicken pizza rolled up and shoved in the oven." Yum! It's also easy to eat with your hands, so put it on your next game day menu!
Preheat 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, 3 to 4 minutes. Add the chicken and hot sauce to the pan and toss everything together with some salt and ground black pepper. Set aside and let cool.
Meanwhile, 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 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.