Buffalo Chicken Stromboli Recipe - Allrecipes.com
Buffalo Chicken Stromboli Recipe

Buffalo Chicken Stromboli

Recipe by  

"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!"

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Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    1 hr 25 mins


  1. Heat the oven to 400 degrees F. Stir the chicken, cheese and hot sauce in a medium bowl.
  2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x14-inch rectangle.
  3. 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.
  4. Bake for 30 minutes or until the pastry is golden brown. Cut the pastry in quarters to serve.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Dec 21, 2010

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!

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.

Dec 30, 2010

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

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!

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.

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.

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

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.


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  • 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.

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