Buffalo Chicken Stromboli
This is a great recipe for leftover chicken.
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil (EVOO)
- 3-4 ribs celery, chopped
- 1 large or 2 medium carrots, peeled and chopped
- 2 cups cooked chicken, chopped (you can use leftovers from the night before or cooked chicken breasts)
- 1/2 cup hot sauce, such as Frank’s Red Hot brand, for extra spicy, or 1/4 cup tomato sauce or tomato juice mixed with 2 tablespoons hot sauce, for mild
- Salt and freshly ground black pepper
- 1 store-bought pizza dough, defrosted
- Flour, for dusting the rolling surface
- 1 cup Monterey Jack cheese
- 1/2 cup blue cheese crumbles
- 3 scallions, sliced
- 1 egg
- A sprinkle of sesame seeds or poppy seeds
Pre-heat the 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 pepper, to taste. 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 the 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.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.