Cheesy, Spicy & Easy!
This easy stromboli uses store-bought pizza dough, spicy buffalo chicken, and plenty of gooey cheese. It’s perfect for game day, dinner, or leftovers!
Ingredients (makes 1 large stromboli – serves 4-6)
- 1 package refrigerated pizza dough (Kirkland or any ~1 lb / 450g ball)
- 2–2½ cups (about 300-350g) cooked shredded chicken (rotisserie chicken works great)
- ⅓–½ cup Frank’s RedHot Buffalo Wing Sauce (adjust to your spice preference)
- ⅓ cup Hidden Valley Ranch dressing (plus extra for serving/dipping)
- 1½ cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder (plus a little extra for topping)
- 2–3 Tbsp butter, melted (for brushing)
- Dried parsley or Italian seasoning (optional, for topping)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Make the filling: In a large bowl, mix the shredded chicken with Frank’s RedHot Buffalo sauce until evenly coated. Drizzle or stir in the ranch dressing until creamy. Taste and add more buffalo sauce if you like it spicier.
- Prepare the dough: On the prepared baking sheet (or lightly floured surface), roll/stretch the pizza dough into a large rectangle, about 12–14 x 16–18 inches (30–35 x 40–45 cm).
- Assemble: Spread the buffalo chicken mixture in a thick strip down the center (or along one long side) of the dough, leaving a 2–3 inch border on the long sides. Generously sprinkle the shredded mozzarella and cheddar cheeses evenly over the chicken.
- Roll it up: Starting from one long side closest to the filling, tightly roll the dough over the filling into a log shape (like a jelly roll). Pinch the seam and both ends tightly to seal everything in. Place seam-side down on the baking sheet.
- Finish: Mix the melted butter with a pinch of garlic powder. Brush the top and sides of the stromboli generously with the garlic butter. Sprinkle with extra garlic powder and dried parsley or Italian seasoning. Cut 3–4 diagonal slits on top to let steam escape.
- Bake: Bake for 20–25 minutes, or until the crust is deep golden brown and crispy.
- Serve: Let it cool for 5–10 minutes (this helps it slice cleanly). Slice into portions and serve hot with extra ranch dressing on the side for dipping.
Tips
- The more cheese the better — don’t be shy!
- For extra flavor, you can mix a little garlic powder right into the chicken filling.
- Leftovers reheat beautifully in the oven or air fryer at 375°F (190°C) for a few minutes to crisp it back up.
- Customize it: add more buffalo sauce for extra heat or mix in a little blue cheese crumbles if you love that classic combo.
Super cheesy, spicy, and ridiculously easy — just like the photos! Enjoy! 🌶️🧀
