Buffalo Chicken Strombolis

Okay, here’s my little chef’s secret that feels too smug not to share: stuffing buffalo chicken into a golden, cheesy stromboli turns every weeknight into a game-day celebration. I stumbled onto this combo when I wanted buffalo wings without the mess — and the kitchen smelled like browned butter and hot sauce heaven. The trick? A smear of cream cheese to tame the heat and a quick brush of garlic-butter on the crust so every bite crackles. I’ll show you how to roll it tight, get that gorgeous golden color, and keep the filling juicy (no soggy middles, I promise). You’ll walk away with a show-stopping loaf that slices like a dream.

Quick Facts

• Yield: Serves 4–6
• Prep Time: 20 minutes
• Cook Time: 22–28 minutes
• Total Time: 45 minutes

Why This Recipe is Awesome

This buffalo chicken stromboli brings the tangy kick of buffalo sauce, the melty pull of **mozzarella**, and the flaky snap of a brushed, golden crust. It tastes indulgent but comes together fast with simple store-bought dough and leftover or rotisserie chicken. It’s juicy, spicy, and cheesy — with a crisp shell that sings when you slice it. It’s so easy even your oven can’t mess it up. Who doesn’t love crispy edges and a gooey center?

Ingredients

For the Main Dish:

• 1 lb store-bought pizza dough (or homemade)
• 2 cups cooked shredded chicken (rotisserie works great)
• 1/2 cup buffalo wing sauce (Frank’s RedHot or similar)
• 4 oz cream cheese, softened
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese (optional, for extra tang)
• 2 tbsp chopped green onions
• 1/4 cup finely diced celery (adds crunch; optional)
• 1 tsp garlic powder
• Salt and black pepper to taste
• 2 tbsp melted butter + 1 clove garlic, minced (for brushing)
• 1 egg beaten with 1 tbsp water (egg wash)

For the Sauce / Garnish (if applicable):

• 1/2 cup ranch or blue cheese dressing for dipping
• Extra chopped green onions or parsley to garnish

How I Make It

Step 1:

I preheat the oven to 425°F and line a baking sheet with parchment. While the oven warms and the kitchen fills with cozy heat, I toss the shredded chicken into a bowl with the 1/2 cup buffalo sauce, garlic powder, and a pinch of salt and pepper. I mash in the softened cream cheese until the mixture becomes creamy and cohesive — the cream cheese smooths the heat and keeps the filling juicy.

Step 2:

On a lightly floured surface, I stretch the dough into roughly a 10×14-inch rectangle. I leave a little thicker margin along one long edge so the roll seals well. Next I scatter the mozzarella and cheddar in the center, leaving a 1–2 inch border. Then I pile the buffalo chicken on top, sprinkle on the green onions and celery for crunch, and pat everything gently so it sits even.

Step 3:

I roll the dough away from me, tucking the near edge under as I go to form a tight log. I pinch the seam shut and fold the ends under. The tighter the roll, the better the slices hold together — think snug sleeping bag, not loose blanket. I transfer the seam-side down to the prepared sheet and brush with the egg wash so the crust turns that irresistible deep gold.

Step 4:

I bake the stromboli at 425°F for about 22–28 minutes, until the crust becomes deep golden and you hear a satisfying crackle when you press the top. Look for bubbling cheese escaping tiny vents and crisp edges. If the top browns too quickly, I tent it loosely with foil for the last 5 minutes. Internal temperature should register at least 165°F where the chicken sits.

Step 5:

As soon as it comes out of the oven, I brush the crust with melted butter mixed with the minced garlic for that buttery, fragrant finish. I let the stromboli rest for 5–10 minutes before slicing; the filling firms slightly and slices cleanly. Serve with a bowl of ranch or blue cheese and a scattering of fresh green onions. Tear-off, extra-cheesy bites make people smile every time.

Pro Tips

• Use hot buffalo sauce or mild depending on your crowd. Mix in extra cream cheese for milder heat.
• Don’t overfill — aim for a tight roll. Too much filling will burst the seam while baking.
• Brush with egg wash for glossy color, then finish with garlic-butter for aroma and crunch.
• If using frozen dough, thaw completely in the fridge and bring to room temp before stretching to avoid tearing.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for shredded rotisserie turkey for a post-holiday twist (similar texture, slightly different flavor).
• Make it vegetarian: use shredded jackfruit or cooked tofu tossed in buffalo sauce — you’ll lose some chew but keep the tang.
• Dairy-free option: use a dairy-free cream cheese and vegan mozzarella; the texture changes but the overall idea survives.
• Gluten-free: use a store-bought gluten-free pizza dough or wrap the filling in gluten-free puff pastry; bake time may vary slightly.

Variations & Tips

• Kid-friendly: reduce buffalo sauce to 2 tbsp and add honey for a sweet-savory version.
• Extra spicy: add chopped pickled jalapeños and a sprinkle of cayenne to the filling.
• BBQ twist: swap buffalo sauce for BBQ sauce and add red onion slices for a smoky stromboli.
• Herby: stir chopped fresh basil or cilantro into the filling for bright, fresh notes.
• Mini strombolis: divide dough into 4 pieces for individual servings — reduce bake time to 15–18 minutes.
• Creative twist: add thinly sliced apples for a surprising sweet crunch that plays nicely with buffalo heat.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the stromboli and keep it covered in the fridge for up to 24 hours. Brush with egg wash and bake when ready. For longer storage, freeze unbaked rolls for up to 1 month; thaw overnight in the fridge before baking.

Can I double the recipe?

Sure thing. If you double, bake on separate sheets or rotate sheets halfway through baking to keep even browning. You might need to work in batches when rolling.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil for brushing and add a pinch of salt to mimic butter’s flavor.

How do I know it’s done?

Look for a deep golden-brown crust, squeaky crisp edges, and bubbling cheese through vents. The filling should register at least 165°F and the loaf should sound hollow when tapped on the bottom.

What if I don’t have ingredient X?

Out of celery? Use finely chopped bell pepper or cucumber for crunch. No cream cheese? Mix a little Greek yogurt with a tiny amount of flour to thicken and mimic creaminess.

How I Like to Serve It

I love cutting this stromboli into thick wedges and serving it with crunchy carrot and celery sticks and a cold beer on game night. For a weeknight dinner, pair it with a crisp green salad and a simple vinaigrette to cut the richness. It also shines at potlucks; people chase the last slice. In winter, the warm, fragrant garlic-butter crust feels like a hug.

Notes

• Store leftovers in the fridge up to 3 days. Reheat in a 350°F oven for 10–12 minutes to revive crispness, or slice and toast in a skillet.
• Always cook chicken to a safe internal temp of 165°F before shredding or using in this recipe.

Final Thoughts

Closing: Go make this buffalo chicken stromboli — it’s bold, cozy, and ridiculously satisfying. Now go impress someone — or just yourself — with your homemade masterpiece!