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READY IN ABOUT 1½ hrs

Buffalo Chicken Stromboli

Read Reviews (18)

"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

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

2 cups cubed or shredded cooked chicken
1/4 cup crumbled blue cheese

3 tablespoons Frank's® RedHot® Sauce
1/2 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets, thawed

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Directions

Heat the oven to 400 degrees F. Stir the chicken, cheese and hot sauce in a medium bowl.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x14-inch rectangle.
With the short side facing you, spoon the chicken mixture down the center of the pastry. Fold 2 opposite sides of the pastry to the center over the filling and press to seal. Place the pastry, seam-side down, onto a baking sheet. Tuck the ends under to seal.
Bake for 30 minutes or until the pastry is golden brown. Cut the pastry in quarters to serve.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 1 hr 25 mins

Footnotes

Source: Camilla Saulsbury
Recipe Tips:
Serving Suggestion: Serve with carrot and celery sticks, additional hot sauce and blue cheese dressing for dipping.

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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!

—MissFlip

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Most Helpful Critical Review

Nov 29, 2011

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.

—Themaskedone

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31 Ratings

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Dec 30, 2010

Excellent & very easy. I may add mozzarella or provolone next time for a gooey filling. Served with blue cheese.

—Bronwyn

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Jan 18, 2011

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!

—sweetlova204

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Dec 07, 2010

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.

—melvina

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Feb 07, 2011

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.

—Ben

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Dec 29, 2010

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

—lynnmcirish

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Feb 07, 2011

This dish was so easy to make and very very good. I recommend some dipping sauce such as more Bleu Cheese or Ranch.

—Chef Laddy

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Nutrition

Calories
437 kcal
22%

Carbohydrates
21.1 g
7%

Cholesterol
61 mg
20%

Fat
27.7 g
43%

Fiber
1.5 g
6%

Protein
23.6 g
47%

Sodium
917 mg
37%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Buffalo Chicken Stromboli

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 437
Calories from Fat: 249

% Daily Value *
Total Fat 27.7g 43 %
Saturated Fat 8.5g 43 %
Cholesterol 61mg 20 %
Sodium 917mg 37 %
** Potassium 138mg 4 %
Total Carbohydrates 21.1g 7 %
Dietary Fiber 1.5g 6 %
Protein 23.6g 47 %
Sugars 1.5g
** Vitamin A 3 %
** Vitamin C 0 %
** Calcium 7 %
** Iron 8 %
** Thiamin 3 %
** Niacin 59 %
** Vitamin B6 11 %
** Magnesium 5 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.