While tonight's pizza is wrapped up similar to last week's Egg and Bacon Bread, this Buffalo Chicken Stromboli is baked as a loaf and has a completely different theme inside!

While our homemade batch was off rising, I got right to work preparing the filling as I wanted it to have a chance to cool down before we slathered it on the dough. In a moderate slick of melted butter and olive oil, we softened a few stalks worth of chopped celery and a couple chopped carrots. After they yielded to the heat, we stirred in a couple cups worth of shredded cooked chicken and a whopping half cup of cayenne pepper sauce (we are loyal to Frank's Red Hot) for a vivacious bite. If you already know you that you'll need to tame that wild heat level, measure out a quarter cup or so of tomato sauce and add enough hot sauce to fill up the remaining half cup.

Since this a rolled pizza, you'll need to allow extra baking time for the center to cook through - rather than the typical 12 to 15 minutes of a flat pizza, this one needs at least 30 to 40 minutes. Also note the fact the baked loaf should be left to rest for at minimum of 5 or 10 minutes before you slice into it to give the cheese a chance settle. While I'll take blue cheese any which way, it is always iffy for Jeff... sometimes he revels in the distinct flavor, other times he feels it dominates too much for his tastes. In this stromboli however, he enthusiastically gave his blessing that the cheese paired so well with the other ingredients and agreed that its strong presence was needed. The chunky bits of celery and carrot were a nice surprise (and a good way to sneak them in!), while the heat from the cayenne pepper sauce quenched our urge for the spicy burn.
WOW! This buffalo chicken stromboli looks incredible. Todd's two favorite things are pizza and buffalo wings. Is it possible that you've just combined two wonderful elements of both into this fabulous stromboli?!! I can't wait to try this out. Looks delicious.
ReplyDeleteThis is Rachael Ray's recipe. You should probably credit her somewhere.
ReplyDeleteAnon - She was credited, if you click on the link to the recipe.
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