"Sure to be the hit of any gathering, this delectable Stromboli has a light and flaky puff pastry crust filled with the wonderful flavors of buffalo chicken. It's a keeper!" — Campbell's Kitchen
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cubed or shredded cooked chicken
crumbled blue cheese
Frank's® RedHot® Sauce
1/2 (17.3 ounce) package
Pepperidge Farm® Puff Pastry Sheets, thawed
I made a few changes and my family thinks it went from a 10 to a 20! First, i used pizza dough to give it a true stromboli feel. The puff pastry was good, but very delicate. The second change was to make a true buffalo sauce (Franks, butter and lemon juice) which really kicked up the flavor and mellowed the bite of the hot sauce. Third and final - i also added cheddar cheese. I've made 4 of these in 1 week if that's any indication of how good it is!
Not great, we made two versions. A less spicy for my mom and a spicy version for the whole family. Overall a good after football party fingerfood.
Excellent & very easy. I may add mozzarella or provolone next time for a gooey filling. Served with blue cheese.
I used biscuits and rolled them out a little, spooned in chicken mixture pinched them closed and baked in muffin tins. They turned out really good! I also used so additional cheeses (what I had on hand) and took the advice of adding butter and lemon juice to the RedHot. Over all it was something that I would probably make again, thanks for sharing!
I made this tonight and it was really good. I was looking for something to do with leftover Thanksgiving TURKEY. Only thing I did different was use Frank's Original Buffalo Sauce. I would next like to try this as appetizers and think I will try with either the puff pastry shells or a less expensive version would be with Grands refrigerated canned biscuits. You put the biscuit in a muffin tin, shape it to conform to sides and fill.
As-is, the recipe gets a 4. With the suggestion from another site of adding celery and carrots cooked in butter, the recipe gets a 12. I also used pizza crust (thin crust) just because that is what I've done before.
i'm only giving this 4 stars because i'm not sure if it was my mistake or the recipe. the pastry looked beautiful. it was golden brown and piping hot but when we cut into it the bottom layer of the pastry was a little raw. i did put it in the oven longer but it never really cooked the way i'd like it to. i will try this again and hopefully it will come out better. maybe i should roll the dough a little thinner for the bottom next time
This dish was so easy to make and very very good. I recommend some dipping sauce such as more Bleu Cheese or Ranch.
* Percent Daily Values are based on a 2,000 calorie diet.
Buffalo Chicken Stromboli
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 249
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