Buffalo Chicken Stromboli Recipe with Tangy Blue Cheese

This Buffalo Chicken Stromboli uses a soft, chewy pizza dough rolled around a spicy-sweet buffalo chicken filling, creamy ranch-seasoned cheese, blue cheese crumbles, and melted mozzarella. Slice into rounds and serve warm with extra ranch for dipping — it makes a satisfying appetizer or an easy weeknight meal.

To save time, use leftover or rotisserie chicken and prepare the dough the night before if you like. The method is simple: roll the dough into a rectangle, spread the filling, roll it into a log, and bake until golden. This variation is inspired by classic stromboli but swaps the usual Italian meats for bold buffalo wing flavors.

Buffalo Chicken Stromboli

This stromboli is a buffalo-style take on the classic rolled pizza. Instead of cured Italian meats, the log is filled with chopped buffalo chicken tossed in a tangy-sweet sauce, softened cream cheese, ranch seasoning, blue cheese, Parmesan, and plenty of mozzarella. The result is a hand-friendly, shareable loaf that’s ideal for parties and game day.

After the dough has risen, assembly is quick. Roll the dough into a rectangular sheet, layer on the cheeses and chicken, roll it up tightly, seal the edges, and bake until the crust is golden and the filling is hot and melty.

Serve slices as an appetizer with a green salad for a simple weeknight dinner, or make a few logs to feed a crowd. The stromboli also freezes well, which makes it convenient for make-ahead entertaining.

Why You’ll Love This Recipe

• Make-ahead friendly. The dough can be prepared the night before and refrigerated, or the assembled stromboli can be frozen before baking for later use.
• Feeds any size group. Because stromboli bakes as a single log, it’s easy to double or triple the recipe to serve more guests.
• Bold, layered flavor. Buffalo sauce, blue cheese, ranch seasoning, and melted mozzarella combine for a rich, well-balanced filling with plenty of tang and creaminess.

Key Ingredients

• Pizza dough: a good, soft pizza dough is the base. It requires water, sugar, yeast, salt, flour, and a little olive oil.
• Hot sauce: any favorite hot sauce works; Frank’s RedHot is a classic choice for buffalo flavor.
• Brown sugar: adds sweetness to balance the heat and helps create a buffalo-style sauce.
• Chicken: cooked, chopped chicken—leftover, grilled, or rotisserie—keeps prep quick and easy.
• Cream cheese: softened to spread easily over the dough and add a creamy layer.
• Blue cheese: crumbled blue cheese adds sharp, tangy notes that pair perfectly with buffalo sauce.
• Parmesan: grated Parmesan is mixed into the filling and sprinkled on top for savory depth and a crisp finish.
• Ranch seasoning mix: a small amount of ranch powder enhances the filling and complements the blue cheese and buffalo sauce.
• Mozzarella: shredded mozzarella melts and helps bind the filling while providing that classic, gooey texture.
• Egg wash: egg beaten with water brushed on the crust gives the stromboli a glossy finish and helps Parmesan adhere.

How to Make Buffalo Chicken Stromboli

1. Proof the yeast. Combine warm water, sugar, and yeast in a bowl. Stir and let it sit 5–10 minutes until it becomes frothy.
2. Mix the dough. Add olive oil, salt, and about 1½ cups of flour. Mix using a dough hook on low speed or stir by hand. Add the remaining flour gradually, about ¼ cup at a time, until the dough pulls away from the bowl.
3. Knead and rest. Knead the dough with the dough hook for 1–2 minutes or by hand until smooth and elastic. Shape into a ball, cover, and let rise in a warm place 15–30 minutes until doubled.
4. Make the buffalo sauce. In a small saucepan, combine hot sauce and brown sugar. Bring to a brief simmer while stirring, then remove from the heat and let cool. Toss the chopped chicken in enough sauce to coat; reserve any extra for dipping.
5. Roll and fill the dough. On a lightly floured surface, roll the dough into a rectangle about 10″ x 14″. Spread the softened cream cheese, sprinkle blue cheese and grated Parmesan, dust with ranch seasoning, add the buffalo-coated chicken, and finish with shredded mozzarella. Leave a 1″ border along the edges.
6. Form the stromboli. Starting from the long side, roll the dough into a tight log. Pinch the seam and the ends to seal, then place seam-side down on a greased baking sheet.
7. Egg wash and cut vents. Whisk the egg with water and brush over the top of the stromboli. Sprinkle the surface with additional Parmesan and cut 3″ slits across the top to allow steam to escape.
8. Bake and rest. Bake in a preheated 425°F oven for 18–25 minutes, until the crust is golden and the center is hot. The internal temperature should reach around 200°F. Let the stromboli rest 5–10 minutes before slicing.
9. Serve. Slice and serve warm with ranch dressing or reserved buffalo sauce for dipping.

Recipe Notes

• It’s easiest to make the full batch of dough; halving can make proper kneading difficult. Freeze any extra dough for later use.
• Leave about a 1-inch border around the dough when layering fillings so you can seal the stromboli well and avoid leaks during baking.
• Make-ahead option: after the dough rises, cover it and refrigerate overnight. Bring to room temperature about 30 minutes before shaping, filling, and baking.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheating: Reheat slices in a preheated 350°F oven until warmed through, or microwave briefly for a quick option.

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Buffalo chicken stromboli is an easy crowd-pleaser for game day or a cozy night in. The combination of tangy buffalo sauce, creamy cheeses, and a golden crust makes it a favorite for sharing.