Monday, January 21, 2013

recipe of the week: buffalo chicken stromboli

i originally published this recipe a couple of years ago, but that version contained some ingredients that i no longer allow in our home. so here's the much healthier, real food containing and yummier version that we eat now!


buffalo chicken stromboli

1 ball pizza dough from trader joes or your favorite pizzaria
1 pound chicken breasts, cooked and shredded
1/2 cup hot buffalo wing sauce (i use frank's red hot)
1-2 tablespoons straight up hot sauce (i use frank's for that too)
1 cup mozzarella cheese, shredded
1/4 cup fiesta blend cheese (i use whole foods brand)
1/2 a large red onion, diced
1 carrot, shredded
2 stalks celery, diced
your choice of dressing on the side (ranch is my preferred, naturally)


you guys, this recipe is so.stinking.easy. every time i make it i mean to take pictures of the whole process, so next time i PROMISE i will have them for you :-)

spray a baking sheet lightly with olive oil (i have a mister that i use...i definitely prefer real olive oil to any other nonstick spray substance)

while the chicken is cooking, roll out your pizza dough--it helps to be more oval or even rectangular for this recipe.

mix the chicken and the hot sauces together, and put down the center of the dough in about a 1-2 inch wide strip (depending on how wide your dough is)

top with the onion, then the celery and shredded carrots

put the cheeses on top of the veggies

then start "braiding" the pizza dough
it'll look something like this when you finish. i then mist the top with a little more olive oil so that it'll brown nicely
 bake at 350 for 20-30 minutes depending on your desired brownness.

and naturally, enjoy.





Photobucket

2 comments:

Kebahagiaan Hidupku said...

look tantalizing...
The recipe simple, make pizza dough a little bit tiring, huhu...

but Ithink I can make this...thanks for the recipe

Kebahagiaan Hidupku said...

look tantalizing...
The recipe simple, make pizza dough a little bit tiring, huhu...

but Ithink I can make this...thanks for the recipe