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Cheesy Buffalo Chicken Strombolis Recipe
Ben Carraoli

Cheesy Buffalo Chicken Strombolis Recipe

I’ll be honest — the first time I made these Cheesy Buffalo Chicken Strombolis, my whole kitchen smelled like a dream. The spicy buffalo sauce paired with gooey cheese had me sneaking bites before they even reached the table.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 pound pizza dough – Use fresh or good quality store‑bought dough for the best texture; frozen dough is too wet and sticky.
  • 1 cup cooked shredded chicken – Rotisserie chicken makes this super easy and flavorful.
  • 1/2 cup buffalo sauce – Frank’s RedHot is classic but any quality buffalo sauce works.
  • 1 cup shredded mozzarella cheese – Freshly grated melts better and stretches more.
  • 1 cup shredded cheddar cheese – Adds a second cheesy layer with sharp flavor.
  • 1/2 cup crumbled blue cheese – Optional but iconic for buffalo flavor.
  • 1 jalapeño seeded and chopped – Adds fresh heat; remove seeds for milder flavor.
  • 1/2 cup ranch dressing – Ranch cuts the heat and adds creaminess.
  • 1 egg beaten – For brushing the crust so it turns golden.
  • 1 tablespoon sesame seeds – Optional for a little texture and visual pop.
  • 1 teaspoon Italian seasoning – Adds depth to the crust.

Method
 

  1. I start by tossing shredded chicken with buffalo sauce in a bowl until every piece is coated. Then I sprinkle in the chopped jalapeño and set it aside to rest while I prep the dough.
  2. Next, I dust my surface with a bit of flour and roll the pizza dough into a rectangle about 12×16 inches. Making the dough even ensures it cooks uniformly.
  3. I spread ranch dressing over the dough, then add mozzarella and cheddar first, followed by the buffalo chicken mixture and blue cheese crumbles if using. The layers of cheese melt into creamy pockets inside.
  4. From the long edge, I carefully roll the dough like a jelly roll, making sure to pinch the seams tightly so nothing leaks. Then I place it seam‑side down on a baking sheet.
  5. I brush the outside with beaten egg and sprinkle on Italian seasoning and sesame seeds for golden color and texture. A few slits on top help steam escape while baking.
  6. Finally, I pop the stromboli into a preheated oven and bake until the crust is crisp and the cheese inside is ooey and melty. Once it’s cooled slightly, it’s ready to slice and serve.

Notes

  • Don’t rush the dough — letting it rest helps it stretch without tearing.
  • Freshly grate your cheeses — pre‑shredded cheese has anti‑caking agents that affect melt.
  • Use rotisserie chicken to save time without compromising flavor.
  • If you like extra spice, drizzle more buffalo sauce inside before rolling.