Pin it
This spicy, cheesy buffalo chicken stromboli transforms classic wings flavors into a portable meal that's perfect for game day or weeknight dinners. The combination of tangy buffalo sauce, melty cheese, and fresh herbs wrapped in golden pizza dough creates an irresistible hand-held dinner that disappears quickly at my house.
I first made these strombolis during playoff season when I needed something more substantial than wings but with all those same addictive flavors. Now my family requests them regularly, and I love how easily they come together while still feeling special.
Ingredients
- Pizza dough: Provides the perfect chewy wrapper for all these delicious fillings. Store bought works great for weeknights, but homemade adds extra flavor if you have time
- Buffalo sauce: Delivers that signature tangy heat. Look for one with a balance of spice and vinegar
- Shredded chicken: Is the protein base. Rotisserie chicken works perfectly here and saves time
- Fresh herbs: Including cilantro and chives cut through the richness and add brightness
- Jalapeño: Adds an extra kick of heat. Remove all seeds for milder flavor or leave some for more spice
- Ranch dressing: Creates a creamy base layer that balances the buffalo spice
- Three cheese blend: Combines sharp cheddar, melty mozzarella and savory parmesan for the perfect cheese pull
- Sesame seeds and Italian seasoning: Create a flavorful, crunchy crust when baked
Step-by-Step Instructions
- Prepare the oven:
- Set your oven to 450°F and prepare a baking sheet with parchment paper. The initial high heat helps create a good crust on the outside of the stromboli while the later reduced temperature ensures the inside cooks through properly without burning.
- Mix the filling:
- Combine shredded chicken, buffalo sauce, fresh herbs and jalapeño in a bowl, ensuring everything is well coated. This step allows the flavors to meld together and the chicken to absorb the spicy buffalo flavors. Make sure your chicken is well shredded so it distributes evenly throughout each stromboli.
- Assemble the strombolis:
- Divide pizza dough into four equal portions and roll each into an oval about 8 inches long. The thin dough will wrap better and cook more evenly. Spread ranch dressing over each dough oval, leaving a small border around the edges. Layer buffalo chicken mixture and both cheeses evenly across the dough. The key here is not overfilling which can cause bursting during baking.
- Shape and seal:
- Fold the two long sides of each oval slightly inward, then roll the dough from one short end to the other, creating a log shape similar to a cinnamon roll. Place each rolled stromboli seam side down on your baking sheet to prevent them from opening during baking. The seam needs to be well sealed to keep all that cheesy goodness inside.
- Add toppings and bake:
- Brush each stromboli with beaten egg for a golden shine, then sprinkle with the parmesan cheese mixture. Cut two small slits in the top of each roll to allow steam to escape during baking. Bake first at high temperature then reduce heat and continue baking until deeply golden brown and cooked through.
Pin it
I always make extra buffalo chicken mixture to keep in the refrigerator. The flavors actually improve overnight, and it makes incredible quick nachos or stuffed potatoes the next day when everyone is craving those buffalo flavors again.
Make Ahead Options
These strombolis are perfect for meal prep. You can prepare them completely, then refrigerate unbaked for up to 24 hours before baking. Just add about 5 minutes to the baking time if cooking from cold. Alternatively, you can bake them completely, cool, and freeze individually wrapped in plastic wrap and foil. Reheat from frozen in a 350°F oven for about 20 minutes until heated through.
Customizing Your Heat Level
Buffalo sauce comes in various heat levels, from mild to extra hot. For family meals, I usually opt for medium buffalo sauce and adjust with other ingredients. If you want milder strombolis, use less buffalo sauce and more ranch dressing inside. For extra heat lovers, leave some jalapeño seeds in the mixture or add a few dashes of your favorite hot sauce to the chicken filling. You can also serve extra hot sauce on the side for dipping.
Serving Suggestions
These strombolis are hearty enough to be a complete meal, but I usually serve them with a crisp side salad dressed with ranch or blue cheese dressing to balance the richness. For appetizer portions, cut each stromboli into 3-4 slices and arrange on a platter with celery and carrot sticks plus extra dipping sauces. During game day gatherings, I set up a stromboli station with different dipping options like ranch, blue cheese, and extra buffalo sauce so everyone can customize their experience.
The Origin Story
While traditional stromboli originated in Philadelphia as an Italian-American creation, this buffalo chicken version brings together two beloved American food traditions. Buffalo wings were famously created at the Anchor Bar in Buffalo, New York in 1964, and their popularity has never waned. This recipe takes those classic wing flavors but wraps them in pizza dough for a more substantial meal that's easier to eat while watching the game. It's the perfect example of how American cuisine continues to evolve by combining different food traditions into exciting new combinations.
Pin it
Frequently Asked Questions
- → Can I use store-bought dough?
Yes, store-bought pizza dough works perfectly for this recipe and saves time.
- → What can I substitute for blue cheese?
You can omit blue cheese or replace it with extra mozzarella or cheddar for a milder flavor.
- → How should I store leftovers?
Wrap the strombolis in foil or store in an airtight container in the refrigerator for up to 3 days.
- → Can I make this ahead of time?
Yes, prepare the strombolis and refrigerate unbaked for up to 24 hours. Bake when ready.
- → What dipping sauces pair well?
Buffalo sauce, ranch dressing, or a garlic aioli complement the strombolis beautifully.