Easy Buffalo Chicken Stromboli

Heat the oil in a large non-stick frying pan over medium heat. Add chicken. Lightly cook your chicken pieces, flipping them so all sides get partially cooked. This will take about 2-3 minutes. You really only want to partially cook it, since it will finish up in the oven. Otherwise it may be dry. Remove chicken from heat and toss with your chosen Buffalo wing sauce. Set aside

Shape or roll your pizza dough into a rectangle then place it on a parchment paper-lined or greased baking sheet. Spread just enough blue cheese/ranch dressing over the top of your dough to coat it. Sprinkle your cheese over the dough. Scatter your chicken chunks that you tossed with wing sauce evenly over dough. You might want to drizzle a little extra sauce over the top of it all.

Carefully, roll up dough the lengthwise, forming one long roll. (Tuck and roll people, tuck and roll.) Tuck in the ends/sides and pinch the seams shut. Make 2 small slices across the top of the stromboli to vent. Brush the top lightly with a bit of oil

Bake according to the time and temperature specified on your dough (package or recipe) instructions. Remove from oven when done, and let it rest for 10 minutes prior to slicing.

Colleen’s notes:
– Dough size will vary depending on what you use. A can of Pillsbury dough will probably only need 2 chicken breasts to do the job. If your dough is from a pizza place you will most likely need 3 chicken breasts (they vary in size too).
– Make sure you get some chicken/sauce/ranch/blue cheese/cheese towards the edges or you will just be eating empty crust. That happens from pizza places too when you order a stromboli. Ever notice that?
– Your parchment paper will brown while baking. That’s fine, don’t worry about that.