Leftover rotisserie chicken and frozen pizza dough make quick work of this yummy Buffalo-style chicken-stuffed stromboli recipe.
- 2 tablespoons butter
- 1 tablespoon extra-virgin olive oil (EVOO)
- 3 to 4 stalks of celery, chopped
- 1 large or 2 medium carrots, peeled and chopped
- 2 cups chopped cooked chicken, such as rotisserie, leftovers from the night before or cooked chicken breasts
- ½ cup hot sauce, such as Frank's RedHot, for extra spicy or ¼ cup tomato sauce or juice mixed with 2 tablespoons hot sauce, for mild
- 1 pizza dough, defrosted
- 1 cup Monterey jack cheese
- ½ cup blue cheese crumbles
- 3 scallions, sliced
- 1 egg
Preheat oven to 400 °F.
In a large skillet over medium-high heat, melt the butter with the EVOO and cook the celery and carrots until tender, about 3-4 minutes. Add the chicken and hot sauce to the pan and toss everything together with some salt and ground black pepper. Set aside and let cool.
When the filling is cool, roll out the pizza dough into a rectangle on a floured surface. Spread the cooled filling evenly out onto the entire dough, making sure not to get too close the any of the edges. Top with cheeses and scallions.
Roll the stromboli, starting at one of the long sides, tucking in both ends firmly. Press the seam with your fingers to seal. In a small bowl, whisk the egg with a splash of water then lightly brush it over the stromboli, covering the entire surface. Sprinkle with sesame or poppy seeds, transfer to a baking sheet and bake in the oven until golden brown, about 40 minutes.