Cheesy Buffalo Chicken Strombolis
Introduction
Who doesn’t love a good stromboli? This Italian-American classic is a rolled-up, oven-baked delight, stuffed with your favorite fillings. Today, we’re diving into a spicy, cheesy variation that’s perfect for any occasion: Cheesy Buffalo Chicken Strombolis. Whether you’re hosting a game night or looking for a new family dinner idea, this recipe will surely hit the spot.
The History of Strombolis
Origins and Background
Stromboli, often mistaken for calzones, originated in the United States, specifically in Philadelphia during the 1950s. Named after the Italian island of Stromboli, these rolled-up delights quickly became a favorite, combining the best aspects of pizza and sandwiches.
Popular Variations
While traditional strombolis are filled with Italian meats, cheeses, and vegetables, modern variations include everything from vegetarian to seafood options. The versatility of strombolis makes them a canvas for endless culinary creativity.
Health Benefits of Buffalo Chicken and Cheese
Nutritional Value of Chicken
Chicken is a fantastic source of lean protein, essential for muscle building and repair. It’s also rich in vitamins and minerals, including B vitamins, which are crucial for energy production.
Benefits and Considerations of Cheese
Cheese, while high in calcium and protein, should be enjoyed in moderation due to its fat content. When combined with the right ingredients, it adds a creamy, flavorful element to your meals.
Choosing the Right Dough
Types of Dough
For strombolis, you can use pizza dough, bread dough, or even puff pastry. Each type of dough offers a different texture and flavor.
Making Your Own vs. Store-Bought
Homemade dough often has a fresher taste and texture, but store-bought dough is convenient and saves time. Choose based on your preference and schedule.
Preparing the Buffalo Chicken
Selecting the Chicken
Use boneless, skinless chicken breasts or thighs for this recipe. Thighs tend to be juicier, but breasts work just as well.
Cooking and Shredding the Chicken
Cook the chicken in a skillet or bake it in the oven until fully cooked. Once cooled, shred the chicken using two forks.
Making the Buffalo Sauce
Combine your favorite hot sauce with melted butter to create the Buffalo sauce. Adjust the heat level to your taste by adding more or less hot sauce.
Assembling the Strombolis
Rolling Out the Dough
Roll out the dough on a floured surface into a rectangle about 1/4 inch thick. This ensures even cooking and a good balance of dough to filling.
Layering the Ingredients
Spread the Buffalo sauce evenly over the dough, leaving a small border around the edges. Add the shredded chicken, mozzarella cheese, blue cheese, and green onions.
Sealing and Scoring
Roll the dough tightly into a log, starting from one long side. Pinch the edges to seal and tuck the ends under. Score the top with a sharp knife to allow steam to escape.
Baking Techniques for Strombolis
Oven Temperature and Time
Preheat your oven to 400°F (200°C). Bake the strombolis for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Tips for a Golden Crust
Brush the strombolis with an egg wash (1 beaten egg with a splash of water) before baking. This gives the crust a beautiful golden color and a slight sheen.
Serving Suggestions
Best Side Dishes
Serve your Cheesy Buffalo Chicken Strombolis with a side of crisp celery sticks, a simple green salad, or homemade coleslaw.
Ideal Dipping Sauces
Offer a variety of dipping sauces such as ranch dressing, blue cheese dressing, and extra Buffalo sauce for those who love an extra kick.
Variations of Cheesy Buffalo Chicken Strombolis
Vegetarian Strombolis
Replace the chicken with a medley of roasted vegetables like bell peppers, mushrooms, and zucchini. Use a vegetarian Buffalo sauce or make your own.
Gluten-Free Options
Use a gluten-free pizza dough to accommodate dietary restrictions. Ensure all other ingredients are gluten-free as well.
Different Filling Ideas
Experiment with different fillings such as BBQ chicken, pepperoni and cheese, or spinach and feta. The possibilities are endless!
Tips for the Perfect Strombolis
Cooking Tips
- Ensure the filling is evenly distributed to avoid overstuffing one area.
- Let the strombolis rest for a few minutes before slicing to allow the cheese to set.
Flavor Enhancements
- Add a sprinkle of garlic powder or Italian seasoning to the dough for extra flavor.
- Drizzle with a bit of honey or hot honey for a sweet and spicy twist.
Common Mistakes to Avoid
Overstuffing the Dough
Too much filling can cause the strombolis to burst open while baking. Stick to the recommended amounts for best results.
Not Sealing Properly
Make sure to pinch the edges tightly and score the top to prevent the filling from leaking out during baking.
Frequently Asked Questions
How to Store Leftovers
Store any leftover strombolis in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Reheating Tips
Reheat strombolis in a preheated oven at 350°F (175°C) for about 10 minutes to maintain their crispy texture. Avoid microwaving as it can make the crust soggy.
Can You Make It Ahead?
Yes, you can assemble the strombolis and refrigerate them for up to 24 hours before baking. This makes it a great option for meal prep or entertaining.
Conclusion
Cheesy Buffalo Chicken Strombolis are a perfect blend of spicy, savory, and cheesy goodness. Whether you’re looking for a new family dinner idea or a crowd-pleasing party snack, this recipe is sure to become a favorite. With a crispy crust and flavorful filling, these strombolis are easy to make and even easier to enjoy. Give them a try and experience the deliciousness for yourself!
Cheesy Buffalo Chicken Strombolis
Who doesn't love a good stromboli? This Italian-American classic is a rolled-up, oven-baked delight, stuffed with your favorite fillings. Today, we're diving into a spicy, cheesy variation that's perfect for any occasion: Cheesy Buffalo Chicken Strombolis. Whether you’re hosting a game night or looking for a new family dinner idea, this recipe will surely hit the spot.
Ingredients
- 1 pound pizza dough
- 1 cup cooked shredded chicken
- 1/2 cup buffalo sauce (homemade sauce in notes)
- 1/2 cup fresh cilantro or parsley, chopped
- 2 tablespoons chopped fresh chives
- 1 jalapeño, seeded and chopped
- 1/2 cup ranch dressing (homemade sauce in notes)
- 1/2 cup crumbled blue cheese (optional)
- 1 cup shredded whole milk mozzarella
- 1 cup shredded cheddar cheese
- 1/2 cup grated parmesan or asiago cheese
- 1 tablespoon sesame seeds
- 1 teaspoon Italian seasoning
- 1 egg, beaten
Instructions
1. Preheat the oven to 450° F. Line a baking sheet with parchment paper.
2.In a bowl, combine the chicken, buffalo sauce, cilantro, chives, and jalapeño.
3. Divide the pizza dough into 4 balls. On a floured surface, roll the dough into about an 8-inch circle/oval. Spread each piece of dough with ranch, then add buffalo chicken on top in an even layer. Top with equal amounts of mozzarella and cheddar. Drizzle with additional buffalo sauce, if desired. Tuck in two sides of the dough, then roll up into a log (like a cinnamon roll), pinch to seal. Place seam side down on the prepared baking sheet.
4. In a bowl, combine the parmesan, sesame seeds, and Italian seasoning. Brush the tops of the stromboli with the beaten egg, then sprinkle with the parmesan. Take a sharp knife and cut 2 small slits in the top of the dough.
5. Bake for 10 minutes, then reduce the heat to 375° and bake another 20 to 30 minutes or until golden brown on top. Serve with additional buffalo sauce and/or ranch. ENJOY!
Notes
Buffalo Sauce: In a glass jar or measuring cup, mix 1/2 cup hot sauce, 1/2 cup olive oil or melted butter, 1/2 teaspoon paprika, 1/2 teaspoon smoked paprika, and a 1/2 teaspoon each of onion powder, garlic powder, salt, and pepper.
Ranch: In a glass jar or measuring cup, mix 1/2 cup plain Greek yogurt or sour cream, 2 tablespoons buttermilk, 2 tablespoons fresh chopped chives, 1 teaspoon dried parsley, 1 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and a pinch each of kosher salt and black pepper.