Buffalo Chicken Stromboli

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb chicken breasts or 1 lb chicken tenders
• 1 -2 cup buttermilk, for marinating (optional)
• 1/2-1 cup hot sauce
• 2 tablespoons worcestershire sauce
• 1 tablespoon red wine vinegar
• 1 -2 tablespoon butter
• 2 (1 lb) packages of refrigerated pizza dough
• 2 cups shredded mozzarella cheese or 2 cups provolone cheese
• 1 cup flour, seasoned
• cornmeal, for dusting
• 1/4 cup grated parmesan cheese (or to taste)
• 3 tablespoons sesame seeds
• 2 tablespoons italian seasoning
• 1 -2 teaspoon red pepper flakes (or to taste)
• garlic powder, to taste
• onion powder, to taste
• peanut oil or vegetable oil, for frying
• extra virgin olive oil, for brushing

Recipe

• 1 cut chicken into small pieces, about 1/2 inch. place in resealable bag with buttermilk (if using) for 2 hours up to 24 hours.
• 2 season flour with spices of your choice (i use liberal amounts of salt, pepper, onion powder, garlic powder, chili powder, ground mustard, paprika, and cayenne pepper).
• 3 remove chicken from buttermilk, and season with salt and pepper.
• 4 pour peanut oil or vegetable oil to depth of about two inches in large cast iron skillet; heat to 350°f.
• 5 dredge chicken pieces in seasoned flour and fry in hot oil in batches about 4 minutes or until golden brown; drain on paper towels.
• 6 mix together hot sauce, worcestershire, red wine vinegar, and butter in small saucepan until incorporated and heated through.
• 7 after all chicken is fried and drained, place chicken in hot sauce mixture.
• 8 preheat oven according to package directions for pizza dough (usually about 400°f).
• 9 dust work surface and hands with cornmeal. also dust a large baking sheet with cornmeal.
• 10 unroll pizza dough onto work surface, making sure to pinch together any parts of the dough that have torn.
• 11 cut dough in half lengthwise and crosswise to make four smaller equal size rectangles.
• 12 place thin layer of cheese (shredded mozzarella or provolone) on each rectangle, making sure to leave a one-inch border on all sides.
• 13 then place a thin layer of buffalo chicken pieces on each rectangle, again being mindful of the border on all sides.
• 14 carefully roll each rectangle, beginning from the short side, folding sides underneath and pressing to set. *it's important that all the edges are sealed*.
• 15 place each stromboli on the cornmeal-dusted baking sheet.
• 16 repeat with remaining tube of dough.
• 17 make topping: mix together grated parmesan, sesame seeds, red pepper flakes, italian seasoning, garlic powder and onion powder.
• 18 brush each stromboli with a light coating of extra virgin olive oil and sprinkle on the topping mixture, making sure to pat/press it in gently.
• 19 bake until evenly golden, about 15-20 minutes.
• 20 serve with ranch or blue cheese dressing for dipping.