Spicy Buffalo Chicken Stromboli Ready in 40 Minutes Flat

Oh my gosh, you have to try this Buffalo Chicken Stromboli! I swear it’s the perfect mashup of game day flavors and easy weeknight dinner magic. I first made it on a total whim when my brother’s friends came over for football Sunday, and now they beg me to make it every time they visit. The best part? It comes together in under an hour with just a handful of ingredients. That spicy buffalo chicken wrapped in melty cheese and crispy dough? Absolute perfection. Even my picky niece devours it (though I go light on the hot sauce for her). Trust me – one bite and you’ll be hooked.

Why You’ll Love This Buffalo Chicken Stromboli

This Buffalo Chicken Stromboli is about to become your new go-to for so many reasons:

• Crazy quick – From fridge to table in 40 minutes flat (even faster if you use rotisserie chicken!)
• Flavor bomb – That perfect tangy-spicy kick from the buffalo sauce mixed with melty cheese? Yes please.
• Spice it your way – Mild for the kids or extra hot for the brave – you control the heat level
• Game day MVP – Slices like a dream for parties, but also fancy enough to serve guests
• Secretly easy – Store-bought dough means no fuss, just delicious results every time

Seriously, it’s like all your favorite bar food flavors rolled into one golden, buttery package. You’re welcome.

Ingredients for Buffalo Chicken Stromboli

Okay, let’s gather our players – these simple ingredients come together to create something magical. I’ve made this enough times to know exactly what works best:

• 2 cups cooked chicken, shredded – Rotisserie chicken is my secret weapon here (save those juices for another recipe!)
• 1/2 cup buffalo sauce – Use your favorite brand, but Frank’s RedHot will always have my heart
• 1 tube refrigerated pizza dough – The kind that pops open – no shame in this shortcut!
• 1 cup shredded mozzarella cheese – The melty glue that holds everything together
• 1/2 cup blue cheese crumbles – Trust me, the tangy bite is *chef’s kiss*
• 1/4 cup diced celery – Tiny pieces so they soften just right in the oven
• 1/4 cup carrots – Same size as the celery for even cooking
• 1 tbsp melted butter – For that golden, crispy crust we all crave

Pro tip: Have everything prepped and ready to go before you unroll that dough – it makes assembly so much easier!

How to Make Buffalo Chicken Stromboli

Alright, let’s roll up our sleeves and make some magic happen! This Buffalo Chicken Stromboli is surprisingly simple to put together – just follow these steps for perfect results every time:

1. Preheat your oven to 375°F (190°C). This gives your oven time to get nice and hot while you prep everything.
2. Mix that chicken with the buffalo sauce in a bowl until every shred is coated. I like to use tongs for this – they really help distribute the sauce evenly.
3. Roll out your dough on a lightly floured surface into about a 12×16 inch rectangle. Don’t worry if it’s not perfect – rustic is charming!
4. Spread the saucy chicken evenly over the dough, leaving about a 1-inch border all around. This is where you’ll seal it later.
5. Layer on the goodies – sprinkle the mozzarella first (it melts best closest to the chicken), then blue cheese crumbles, followed by the diced celery and carrots.
6. Roll it tight! Starting from one long side, roll the dough up jelly-roll style. Pinch the seam and ends closed – this keeps all that delicious filling from escaping during baking.
7. Butter makes it better – brush the top with melted butter for that gorgeous golden crust. I sometimes sprinkle a little garlic powder in the butter for extra flavor.
8. Bake for 25 minutes or until the crust is beautifully golden brown. Your kitchen will smell amazing!
9. Let it rest 5 minutes before slicing – I know it’s hard to wait, but this helps the cheese set so it doesn’t ooze everywhere.

See? Told you it was easy! Now just slice it up and watch how fast it disappears.

Tips for the Best Buffalo Chicken Stromboli

After making this Buffalo Chicken Stromboli more times than I can count, I’ve picked up some game-changing tricks:

• Rotisserie chicken is your friend – Saves time and adds incredible flavor. Just shred while warm – it’s way easier!
• Seal it like you mean it – Really pinch those edges tight so none of that delicious filling escapes during baking.
• Spice control – Start with 1/4 cup buffalo sauce if you’re sensitive to heat, then add more to taste.
• The butter brush – Don’t skip it! That golden crust makes all the difference.
• Dipping duo – Serve with both ranch AND blue cheese dressing – let guests choose their adventure!

Bonus tip: Let kids assemble their own mini strombolis with less sauce – they’ll devour them!

Ingredient Substitutions and Variations

The beauty of this Buffalo Chicken Stromboli? It’s crazy adaptable! Here’s how I’ve mixed it up over the years:

• Cheese swaps – Not a blue cheese fan? Use ranch dressing instead (just drizzle it over the chicken before rolling) or swap in pepper jack for extra kick.
• Veggie additions – Thinly sliced red onions or diced bell peppers add great crunch and color. Just keep pieces small so they cook through.
• Dough alternatives – Cauliflower crust for low-carb (just roll it between parchment), or try whole wheat pizza dough for extra fiber.
• Protein options – Leftover turkey works amazingly after Thanksgiving! I’ve even used shredded chickpeas for a vegetarian version.
• Sauce variations – Mix half BBQ sauce with buffalo sauce for sweeter heat, or add a teaspoon of honey to mellow the spice.

The moral of the story? Make it yours! I’d love to hear what creative twists you come up with.

Serving Suggestions for Buffalo Chicken Stromboli

Now for the best part – how to serve this glorious Buffalo Chicken Stromboli! I always think of it as a whole experience, not just the main dish. Here’s how I like to round out the meal:

• The classic crunch – Celery and carrot sticks are a must! They’re the perfect fresh contrast to the rich, spicy stromboli. I arrange them around the platter like little edible confetti.
• Dipping duo – Small bowls of both ranch and blue cheese dressing for dunking. Pro tip: Mix a spoonful of buffalo sauce into the ranch for an extra kick!
• Cool side salad – A simple iceberg wedge with cherry tomatoes cuts through the heat beautifully. My lazy version? Bagged salad mix with extra cucumbers.
• Game day spread – When serving a crowd, I’ll add potato skins or loaded fries to the table. Because why stop at one indulgent dish?

For drinks, ice-cold beer is the obvious choice, but my niece loves it with chocolate milk (weirdly works!). However you serve it, just make sure you’ve got plenty of napkins – things are about to get deliciously messy!

Storing and Reheating Buffalo Chicken Stromboli

Here’s the good news – this Buffalo Chicken Stromboli keeps like a dream! Leftovers (if you have any) will stay fresh in the fridge for up to 3 days. Just wrap slices tightly in foil or pop them in an airtight container. Want to freeze it? No problem! Wrap individual portions in plastic wrap, then foil, and they’ll keep for a month. When you’re ready to eat, skip the microwave – it makes the crust soggy. Instead, reheat in a 350°F oven for 10-15 minutes until warmed through and crispy again. Tastes just-made every time!

Buffalo Chicken Stromboli FAQs

Okay, let’s tackle those burning questions I always get about this Buffalo Chicken Stromboli – consider this your personal troubleshooting guide!

Can I use homemade pizza dough instead?

Absolutely! I love the convenience of store-bought dough, but homemade works great too. Just make sure it’s rested and pliable enough to roll out thin (about 1/4 inch thick). My grandma’s pizza dough recipe is killer here – the extra chew it gives is amazing. Just remember homemade dough might need an extra minute or two in the oven.

How spicy is this Buffalo Chicken Stromboli?

It’s totally customizable! With a full 1/2 cup of buffalo sauce, it’s got a nice kick – think medium wing sauce heat. But here’s my trick: Start with 1/4 cup sauce, taste, then add more. For kids or spice-wimps, mild wing sauce works perfectly. Want it nuclear? Add a pinch of cayenne to the chicken mixture – just don’t blame me when you’re reaching for milk!

Can I assemble it ahead of time?

Yes! I do this all the time for parties. Assemble the whole stromboli (right up to the butter brush step), wrap tightly in plastic, and refrigerate for up to 24 hours. When ready, just pop it straight from fridge to oven – add about 5 extra minutes to the bake time. The dough might not get quite as golden, but it’s still delicious.

Why did my filling leak out?

Oh honey, I’ve been there! Usually it means we got too excited with the filling or didn’t seal the edges well enough. Leave that 1-inch border clean, and really press the seam closed – I sometimes wet my fingers to help it stick. If a little leaks? No biggie – that’s just bonus crispy cheese on the pan!

Can I make mini strombolis instead?

Genius idea! Cut the dough into 4 rectangles, divide the fillings, and roll up individual portions. They’ll bake in about 15-18 minutes – perfect for kids’ lunches or appetizers. Just watch them closely – mini strombolis go from golden to overdone fast!

Nutritional Information

Okay, let’s talk numbers – but remember, these are just estimates since ingredients vary so much! Here’s the scoop on what you’re getting in each delicious slice of Buffalo Chicken Stromboli:

• Calories: 320 (but who’s counting when it’s this good?)
• Protein: 22g – thanks to all that chicken and cheese!
• Carbohydrates: 28g – mostly from that glorious pizza dough
• Fat: 14g (6g saturated) – hello, melty cheese and butter!
• Sodium: 890mg – buffalo sauce packs a punch here
• Sugar: 2g – just a touch from the carrots

Important note: These values change if you tweak ingredients (like using low-fat cheese or extra veggies). My philosophy? Enjoy every bite – life’s too short to stress over numbers when you’re eating something this delicious!

Print