Buffalo Chicken Stromboli

Buffalo chicken stromboli

Super Bowl Sunday is almost here! I'm sure you're all busy planning your menus, so I thought I'd share this awesome Buffalo chicken stromboli recipe. You start by simmering chicken in Buffalo sauce, then you mix it with cheese, fold it inside some puff pastry, and bake the whole thing. It's sure to be a crowd pleaser, and it's really easy to make.

I made two versions, one with cheddar cheese and one with cheddar cheese and blue cheese. And then I whipped up a blue cheese dip on the side, which was a great partner for the stromboli as well as Buffalo Wing Pretzel Crisps and celery sticks.

Buffalo chicken stromboli

Buffalo Chicken Stromboli (adapted from Cook's Country and allrecipes.com)
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Makes 2 stromboli, serves 6 to 8


2 tablespoons unsalted butter
4 boneless, skinless chicken breasts (about 2 pounds), trimmed and cut in 1-inch strips
1/2 cup Frank's RedHot Sauce, plus more to taste
3 tablespoons crumbled blue cheese
1/4 cup plus 2 tablespoons shredded cheddar cheese
1 (17.3-ounce) package puff pastry, thawed
Blue Cheese Dip, optional (recipe below)
Celery sticks, optional


Melt butter in large skillet over medium-high heat. Stir in chicken and 1/2 cup hot sauce. Reduce heat and simmer for 6 to 8 minutes, until chicken is cooked. (I would err on the side of under- or just-cooked as the chicken will continue to cook in the oven too.)

Shred chicken and toss with sauce.

Preheat oven to 400 degrees.

Drain chicken and divide between two medium bowls. Stir blue cheese and 2 tablespoons cheddar cheese into one bowl of chicken.

Stir remaining 1/4 cup cheddar cheese into other bowl of chicken. Stir in additional hot sauce if desired (I know some of you are braver than I am).

Unfold one pastry sheet on lightly floured countertop. Roll pastry into 10- by 14-inch rectangle.

With short side facing you, spoon one bowl of chicken mixture down center of puff pastry. Fold the long sides to the center over the chicken mixture, and press to seal. Tuck and seal ends. Then place stromboli seam side down on one side of large baking sheet.

Repeat with remaining sheet of pastry and remaining chicken mixture and place stromboli seam side down on same baking sheet.

Bake for 25 to 30 minutes, until puff pastry is golden brown, turning halfway through.

Let cool 5 minutes. Cut each stromboli into 1- to 2-inch thick slices.

Buffalo chicken stromboli

Serve with Blue Cheese Dip and celery sticks, if desired.

Blue cheese dip

Blue Cheese Dip (adapted from Saveur)


4 ounces cream cheese, softened
2 tablespoons sour cream
2 tablespoons heavy cream
2 tablespoons crumbled blue cheese
2 scallions, trimmed and sliced thin


In medium bowl, whisk together cream cheese, sour cream, and heavy cream. Using rubber spatula, fold in blue cheese and two-thirds of the scallions. Transfer to serving dish and top with remaining scallions.

Buffalo chicken stromboli with blue cheese dip

What are you making for the Super Bowl? Let's go, Pats!