If you’re a fan of spicy, cheesy, and comforting meals, then this Buffalo Chicken Stromboli Recipe is going to be your new go-to favorite. I absolutely love how all the flavors meld together—tangy buffalo sauce, creamy ranch, melty cheese, and tender shredded chicken all wrapped in a golden, crispy crust. It’s the perfect dish to serve when you want something impressive but easy to pull together.
When I first tried this Buffalo Chicken Stromboli Recipe, I was blown away by how quick it came together and how many people raved about it at my game-day gathering. Whether you’re feeding a crowd or just treating yourself to a cozy dinner, you’ll find this stromboli hits the spot every time. Plus, it’s super versatile for customizing with your favorite cheeses or dips!
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights or last-minute guests.
- Bold Flavors: The combination of buffalo sauce and ranch seasoning brings a delicious kick without being overpowering.
- Crowd-Pleaser: My family goes crazy for it—it’s a guaranteed hit at parties or casual dinners.
- Versatile and Customizable: Easily swap cheeses or add veggies to suit your taste and dietary needs.
Ingredients You’ll Need
These ingredients come together harmoniously to create that creamy, spicy filling packed into a tender pizza crust that crisps up beautifully. When shopping, the key is to pick a good buffalo sauce and a quality refrigerated pizza crust to save time without sacrificing flavor.
- Cooked Shredded Chicken: I love using rotisserie chicken to cut down prep time and add extra flavor.
- Cream Cheese: Softened to room temperature so it mixes easily and adds creaminess.
- Ranch Seasoning Mix: This adds that classic ranch flavor without needing to make it from scratch.
- Buffalo Sauce: Choose your favorite brand to control the heat level—you can always add less or extra.
- Shredded Cheese: I use a mix of sharp cheddar and pepper jack for melty goodness with a bit of spice.
- Refrigerated Pizza Crust: Makes rolling the stromboli easier and ensures a soft, tender dough.
- Dried Parsley: For a sprinkle of color and that fresh herb look.
- Ranch and/or Bleu Cheese: Perfect for dipping and cooling down the heat of the buffalo sauce.
Variations
I often tweak this Buffalo Chicken Stromboli Recipe depending on what I have on hand or my mood. Feel free to customize – that’s part of the fun!
- Make it milder: I’ve replaced buffalo sauce with BBQ sauce for a smoky twist my kids adore.
- Vegetarian option: Swap chicken for roasted cauliflower or mushrooms with the same buffalo ranch cheese filling.
- Extra veggies: I’ve added finely chopped celery or bell peppers inside for crunch and added nutrition.
- Cheese choices: Mozzarella or Monterey Jack work well if you prefer a milder cheese flavor.
How to Make Buffalo Chicken Stromboli Recipe
Step 1: Mix the Creamy Buffalo Chicken Filling
Start by combining cooked shredded chicken with softened cream cheese, ranch seasoning mix, buffalo sauce, and most of the shredded cheese in a bowl. I like to give it a good stir until everything is nicely blended and creamy. This mixture is what makes the inside juicy and packed with flavor, so don’t rush this step!
Step 2: Roll Out the Pizza Crust and Spread Filling
Roll the refrigerated pizza crust out on a piece of parchment paper; this helps when rolling and transferring it later. Spread your buffalo chicken mixture evenly across the dough but leave about an inch border around the edges so the filling doesn’t leak out when you roll it.
Step 3: Roll Up and Seal Your Stromboli
Using the parchment paper to guide you, carefully roll the dough over the filling, starting at one edge and rolling to the other. Once rolled, pinch the seams and ends tightly to seal everything inside – this keeps all those delicious fillings from escaping during baking. Keeping the seams sealed is key to a neat, appetizing stromboli.
Step 4: Top and Bake
Place your rolled stromboli onto a baking sheet, still on the parchment paper for easy clean-up. Sprinkle the remaining cheese on top, then add a little dried parsley for color and a touch of herbal freshness. Bake at 400°F for about 20 minutes until the crust is golden and crispy, and the cheese on top is melted and bubbly.
Step 5: Rest and Slice
Once baked, let your Buffalo Chicken Stromboli rest for about 10 minutes before slicing. This resting time helps the savory filling firm up slightly, so you get clean slices instead of gooey, messy ones. Trust me—this little patience pays off!
Pro Tips for Making Buffalo Chicken Stromboli Recipe
- Warm the Cream Cheese First: I learned warming it for 15 seconds in the microwave makes mixing smoother and prevents lumps.
- Use Parchment Paper: Rolling and baking on parchment prevents sticking and helps when transferring the stromboli to the sheet.
- Seal the Edges Well: Pinch ends and seams tightly so that the filling stays inside during baking and you get a neat, tidy stromboli.
- Don’t Skip the Resting Time: Slicing too hot causes the filling to ooze out, so waiting is key for perfect slices.
How to Serve Buffalo Chicken Stromboli Recipe
Garnishes
I love topping mine with a sprinkle of fresh chopped parsley or green onions for a pop of color and freshness. A side of ranch or bleu cheese dressing isn’t just traditional—it really helps cool down the spicy buffalo flavor and adds a creamy contrast I can’t get enough of.
Side Dishes
My favorite sides with this Buffalo Chicken Stromboli are crispy celery sticks and carrot sticks for crunch and balance. A simple green salad or baked potato wedges round out the meal perfectly without overpowering the flavors in the stromboli.
Creative Ways to Present
For game days or parties, I slice the stromboli into bite-sized pinwheels and serve them on a large platter with bowls of ranch and bleu cheese for dipping. It’s fun, finger-friendly, and looks super inviting. I once even wrapped smaller strombolis individually for grab-and-go servings, and it was a huge hit!
Make Ahead and Storage
Storing Leftovers
I store any leftover Buffalo Chicken Stromboli tightly wrapped in foil or plastic wrap in the fridge, and it keeps well for up to 3 days. When I want a quick lunch, I just grab a slice and it reheats beautifully.
Freezing
Freezing is a lifesaver for me. I wrap the whole stromboli tightly in foil, then again in plastic wrap before freezing. When I take it out, I let it thaw in the fridge overnight, then bake it again to get that crispy crust and melty center back.
Reheating
To reheat without sogginess, I pop leftover slices in a 350°F oven for about 10 minutes or until warmed through. This keeps the crust crispy and the filling gooey and delicious. I avoid microwaving because it tends to get soggy quickly.
FAQs
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Can I use homemade pizza dough instead of refrigerated pizza crust?
Absolutely! Homemade pizza dough works beautifully if you have the time. Just roll it out to a similar size and thickness as the refrigerated crust. Keep in mind, homemade dough may take a bit longer to bake depending on thickness.
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What if I don’t have ranch seasoning mix?
No worries! You can make a simple ranch seasoning by mixing dried dill, garlic powder, onion powder, dried parsley, salt, and pepper. Adjust quantities to taste to replicate that ranch flavor.
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Can I make this Buffalo Chicken Stromboli Recipe ahead of time?
Yes! You can prepare and roll the stromboli a day ahead, then store it in the fridge until you’re ready to bake. Just cover it well to keep it from drying out.
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How spicy is this stromboli?
The heat level depends on the buffalo sauce you use. For a milder version, choose a mild buffalo sauce or reduce the amount. You can always serve with extra ranch or bleu cheese on the side to balance the spice.
Final Thoughts
This Buffalo Chicken Stromboli Recipe holds a special spot in my recipe box because it combines everything I love: spicy, creamy filling wrapped in a comforting crust. Whether you’re serving it for a casual dinner, a party, or a game day treat, it’s always a crowd-pleaser. I highly encourage you to give this recipe a try—you’ll be so glad you did, and your family and friends will be asking for seconds in no time!
Print
Buffalo Chicken Stromboli Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Buffalo Chicken Stromboli is a deliciously cheesy and spicy twist on the classic stromboli, featuring shredded rotisserie chicken, tangy buffalo sauce, cream cheese, ranch seasoning, and a blend of sharp cheddar and pepper jack cheeses, all wrapped in a crispy pizza crust and baked to golden perfection. Perfect as a flavorful appetizer or a satisfying meal, it’s served with ranch and bleu cheese for dipping.
Ingredients
Filling Ingredients
- 3 cups Cooked, Shredded Chicken (preferably rotisserie chicken)
- 4 oz Softened Cream Cheese
- 1 oz Packet of Ranch Seasoning Mix
- 1 cup Buffalo Sauce
- 2 cups Shredded Cheese (Sharp Cheddar and Pepper Jack mix)
Additional Ingredients
- 1 (13 oz) Refrigerated Pizza Crust
- 1 cup Shredded Cheese (Sharp Cheddar and Pepper Jack mix) for topping
- Dried Parsley for garnish
- Ranch and/or Bleu Cheese for dipping
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the optimal temperature for baking the stromboli.
- Prepare Filling: In a mixing bowl, combine the shredded chicken, softened cream cheese, ranch seasoning mix, buffalo sauce, and 2 cups of the shredded cheeses. Mix thoroughly until all ingredients are fully incorporated into a creamy, spicy filling.
- Roll Out Pizza Crust: On a piece of parchment paper, roll out the refrigerated pizza crust flat. The parchment will not only prevent sticking but also help in rolling and transferring the stromboli later.
- Spread Filling: Evenly spread the buffalo chicken mixture over the pizza crust, leaving about a 1-inch border around the edges to prevent the filling from spilling out during rolling.
- Roll Stromboli: Using the parchment paper to assist, carefully roll the pizza crust over the filling from one side to the other, forming a tight roll. Pinch the seams and ends closed firmly to seal in the filling and prevent leakage while baking.
- Prepare for Baking: Transfer the rolled stromboli, along with the parchment paper, onto a baking sheet. Sprinkle the remaining 1 cup of shredded cheese on top, followed by a sprinkle of dried parsley for color and flavor.
- Bake: Place the baking sheet in the preheated oven and bake the stromboli for about 20 minutes or until the crust is golden brown and crispy, and the cheese on top is melted and bubbly.
- Cool and Serve: Remove the stromboli from the oven and let it cool for about 10 minutes to allow the filling to set for easier slicing. Slice into pieces and serve with ranch and/or bleu cheese for dipping. Enjoy your spicy, cheesy Buffalo Chicken Stromboli!
Notes
- Use rotisserie chicken for convenience and added flavor, but any cooked shredded chicken works.
- If you prefer less spice, reduce the buffalo sauce amount or use a milder wing sauce.
- Refrigerated pizza crust makes rolling and handling easier; however, you can use homemade pizza dough if preferred.
- Letting the stromboli rest after baking is important for cleaner slices and avoiding filling spillage.
- Feel free to customize cheeses based on preference; mozzarella can be added for extra stretchiness.
- Serve immediately for best texture, but leftovers can be refrigerated and reheated.
Nutrition
- Serving Size: 1 slice (1/8 of stromboli)
- Calories: 320
- Sugar: 2g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg
