Buffalo Chicken Stromboli |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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My tasty twist on a classic bar food. Ingredients:
1 lb chicken breasts or 1 lb chicken tenders |
1 -2 cup buttermilk, for marinating (optional) |
1/2-1 cup hot sauce |
2 tablespoons worcestershire sauce |
1 tablespoon red wine vinegar |
1 -2 tablespoon butter |
2 (1 lb) packages of refrigerated pizza dough |
2 cups shredded mozzarella cheese or 2 cups provolone cheese |
1 cup flour, seasoned |
cornmeal, for dusting |
1/4 cup grated parmesan cheese (or to taste) |
3 tablespoons sesame seeds |
2 tablespoons italian seasoning |
1 -2 teaspoon red pepper flakes (or to taste) |
garlic powder, to taste |
onion powder, to taste |
peanut oil or vegetable oil, for frying |
extra virgin olive oil, for brushing |
Directions:
1. Cut chicken into small pieces, about 1/2 inch. Place in resealable bag with buttermilk (if using) for 2 hours up to 24 hours.
2. Season flour with spices of your choice (I use liberal amounts of salt, pepper, onion powder, garlic powder, chili powder, ground mustard, paprika, and cayenne pepper).
3. Remove chicken from buttermilk, and season with salt and pepper.
4. Pour peanut oil or vegetable oil to depth of about two inches in large cast iron skillet; heat to 350°F.
5. Dredge chicken pieces in seasoned flour and fry in hot oil in batches about 4 minutes or until golden brown; drain on paper towels.
6. Mix together hot sauce, Worcestershire, red wine vinegar, and butter in small saucepan until incorporated and heated through.
7. After all chicken is fried and drained, place chicken in hot sauce mixture.
8. Preheat oven according to package directions for pizza dough (usually about 400°F).
9. Dust work surface and hands with cornmeal. Also dust a large baking sheet with cornmeal.
10. Unroll pizza dough onto work surface, making sure to pinch together any parts of the dough that have torn.
11. Cut dough in half lengthwise and crosswise to make four smaller equal size rectangles.
12. Place thin layer of cheese (shredded mozzarella or provolone) on each rectangle, making sure to leave a one-inch border on all sides.
13. Then place a thin layer of buffalo chicken pieces on each rectangle, again being mindful of the border on all sides.
14. CAREFULLY roll each rectangle, beginning from the short side, folding sides underneath and pressing to set. *It's important that all the edges are sealed*.
15. Place each stromboli on the cornmeal-dusted baking sheet.
16. Repeat with remaining tube of dough.
17. Make topping: mix together grated Parmesan, sesame seeds, red pepper flakes, Italian seasoning, garlic powder and onion powder.
18. Brush each stromboli with a light coating of extra virgin olive oil and sprinkle on the topping mixture, making sure to pat/press it in gently.
19. Bake until evenly golden, about 15-20 minutes.
20. Serve with ranch or blue cheese dressing for dipping.
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