Buffalo Chicken Stromboli

Crust:
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top and let stand 5-10 minutes, or until foamy.

Stir the olive oil, honey and salt into the yeast mixture. Start to mix in all of the flour. When mostly mixed, transfer the dough to a mixer with a dough hook. Once mixed, sprinkle in the dry ranch mix.

Tip dough onto a floured surface and knead until the ball is smooth and the seasoning is mixed in. Put the dough in a large oiled bowl. Spray the dough with cooking spray or roll around in oil so it is completely covered. Cover with a towl or plastic wrap and let stand in a warm place for about an hour or until the dough has doubled in size.

When the dough is doubled, tip it out onto a lightly floured surface and divide the dough into two even pieces. Form into a tight ball and let rise an additional 45 minutes-1 hour.

Filling:
While waiting for the dough to rise, season both sides of the chicken breast with salt and pepper. Spray an indoor or outdoor grill with cooking spray and set to medium heat. Once the grill is preheated, add the chicken breast and grill for 3-5 minutes on each side (it is okay if it is a little underdone as the chicken will cook more when being baked in the oven). Once the chicken is grilled, remove from grill and let cool on a plate for about 10 minutes.

Once the chicken has cooled, take two forks and shred the chicken to desired size. Add chicken to a large bowl. Add the hot sauce, celery, onions, blue cheese, and 1 tablespoon ranch dressing mix to the bowl. Stir the mixture until everything is combined.

Stromboli:
When the dough is done rising, preheat the oven to 375F.

Roll out one dough ball into a large rectangle (approximately 10-inch by 14-inch). You want it to be pretty thin, but not too thin that the filling will leak.

Sprinkle the shredded cheese along the middle of the dough leaving a 1-inch border along the edges. Layer 1/4 cup of ranch dressing along the shredded cheese. Take half of the chicken mixture and spread it atop of the cheese and ranch.

Taking a brush, apply the egg wash along the 1-inch border. Fold the shorter ends over the filling. Take one of the long ends and fold it over to the other end. Use the egg wash to seal all of the edges and press each edge firmly together (for help rolling, google what a stromboli looks like). Put the stromboli, seam side down on a greased baking sheet. Take a fork and puncture the top of the stromboli a few times all over to allow steam to escape. Finish by brushing over the surface of the stromboli with the egg wash to give it a shine.

Repeat process with second dough ball and the remaining filling ingredients.

Bake for about 25-30 minutes, or until golden brown. You will want to keep your eye on it and check every 10 minutes or so to make sure there is no leakage. If so, reseal and continue to bake.

Once removed from oven, allow to cool for 10-15 minutes. Cut into desired size and serve with ranch or blue cheese dressing.