Buffalo Chicken Stromboli
- 1 lb Pizza Dough
- 2 lb Chicken Breast, boneless, skinless (cut into bite sized pieces)
- 3 tbsp Unsalted Butter
- 1/2 cup Frank's Red Hot Sauce (Original)
- 1 tsp Worcestershire Sauce
- 2 cup Mozzarella Cheese (shredded)
- 1 tsp Montreal Steak Spice
- 1 tsp Garlic Powder
- tsp Salt & Pepper (to taste)
- 1 Egg
- 1 tbsp Water
- Garlic Powder
- Dried Parsley Flakes
Preheat your oven to 425 F.
In a large skillet over medium-high heat, melt the butter. Add chicken and seasonings and cook the chicken for 7-8 minutes, or until cooked.
Add the hot sauce and Worcestershire sauce to the chicken, and cook for about 1 minute, or until the sauce thickens. Remove from the heat and allow for it to cool completely.
Roll the dough into a rectangle shape. Sprinkle the mozzarella on one side, and scatter the chicken and sauce evenly over the top.
Tightly roll the dough over like a jelly roll, and tuck the sides underneath or pinch them shut.
Place the stromboli seam side down on a parchment paper lined baking sheet. Using a small knife make a few small slices over the top for steam to escape.
Whisk together the egg and water, and brush the stromboli with your egg wash. Sprinkle garlic powder and parsley flakes on top.
Bake for 25-30 minutes, or until golden brown. Allow to cool for 5 minutes before slicing and serving. Serve with your favorite ranch or blue cheese dip.