Buffalo Chicken Stromboli

Buffalo Chicken Stromboli

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    Tbs extra-virgin olive oil

  • 2

    medium carrots, chopped

  • 3

    celery stalks, chopped

  • 2

    cups shredded cooked chicken

  • ½

    cup cayenne pepper sauce

  • salt and fresh ground black pepper

  • 16

    oz prepared whole-wheat pizza dough (make from scratch or use tubed pizza crust)

  • 4

    oz (about 1 cup) shredded Monterey jack cheese

  • 2

    oz (about ½ cup) blue cheese crumbles

  • 3

    scallions, thinly sliced (I omit these)

  • 1

    large egg (I also don't do the egg wash, unless it's for company)

  • 2

    tsp water

  • sesame seeds

Directions

1. Preheat oven to 400 degrees. 2. Bake (or microwave) 2-3 chicken breasts. Shred the chicken, carrots and celery in a food processor. Place the chicken, celery and carrots in a large bowl and add the hot sauce, salt and pepper. 3. On a lightly floured surface, roll or stretch dough into a large rectangle. Scoop the filling on top and evenly spread it out over the top, leaving a 1" border around the edges. Scatter the top with the Monterey Jack, blue cheese and scallions. Starting at one of the longer sides, roll up the stromboli to form a log, tucking both ends under. Press the seam to seal. Transfer stromboli to a large baking sheet lined with parchment paper. 4. Optional egg wash: In a small bowl, whisk together egg and water. Brush egg wash evenly over the stromboli. Scatter the top with sesame seeds. 5. Cut three or four slits on top of the dough. Place pan into the oven and bake until golden, about 30 to 40 minutes. Remove from the oven and let cool for at least 5 to 10 minutes before serving. 6. Makes about 4 to 6 servings. Servings: 5 Nutrition Facts Nutrition (per serving): 431 calories, 170 calories from fat, 19.3g total fat, 76.3mg cholesterol, 1423.7mg sodium, 510.2mg potassium, 33.2g carbohydrates, 3.3g fiber, 3.9g sugar, 30.7g protein, 11.5 points. Source Author: Joe's blog... Source: Adapted from Rachael Ray


Nutrition

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