Tuesday, May 17, 2005

Buffalo Chicken Stromboli

Buffalo Chicken Stromboli (Adapted from Rachael Ray)

2 tablespoons butter
1 tablespoon extra-virgin olive oil
2 medium carrots, chopped
3 celery stalks, chopped
2 cups shredded cooked chicken
1/2 cup cayenne pepper sauce
salt and fresh ground black pepper
16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
4 ounces (about 1 cup) shredded Monterey jack cheese
2 ounces (about 1/2 cup) blue cheese crumbles
3 scallions, thinly sliced
1 large egg
2 teaspoons water
sesame seeds

Preheat oven to 400 degrees.

In a large skillet, melt butter and oil over medium-high heat. Add carrots and celery - cook until the vegetables are tender, about 4 to 6 minutes. Stir in the chicken and hot sauce - season with salt and fresh ground pepper. Cook until heated through, tossing well to coat. Remove from the heat and set aside to cool.

On a lightly floured surface, roll or stretch dough into a large rectangle. Scoop the cool filling on top and evenly spread it out over the top, leaving a 1" border around the edges. Scatter the top with the Monterey Jack, blue cheese and scallions. Starting at one of the longer sides, roll up the stromboli to form a log, tucking both ends under. Press the seam to seal. Transfer stromboli to a large baking sheet lined with parchment paper.

In a small bowl, whisk together egg and water. Brush egg wash evenly over the stromboli. Scatter the top with sesame seeds. Cut three or four slits on top of the dough. Place pan into the oven and bake until golden, about 30 to 40 minutes. Remove from the oven and let cool for at least 5 to 10 minutes before serving.

Makes about 4 to 6 servings.

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