Monday, August 1, 2011

Stromboli, take 2!

For two delicious takes on Boli, see my first Stromboli post. Last night, we were sun-kissed, tired & happy & I had an eggplant stromboli (see first post) & my hubby had this:

Buffalo Chicken Stromboli

  • AP Flour (enough to sprinkle to roll out the dough)
  • 1 bag of Pizzeria Dough 
  • 1 cup Chiken, sliced & cooked
  • 1/4 cup Frank's Hot Buffalo Sauce (or your favorite hot sauce) 
  • S & P
  • olive oil
  • Freshly grated Parmesan cheese
Optional, for on the side:
  • Blue Cheese Dressing
  • Celery

Preheat oven to 400 degrees. 

Spray a baking pan with olive oil spray. 

Prep the dough. Sprinkle out some flour on the counter or pastry board & spread out the dough with a rolling pin. Work it out into a large rectangle. Then slice this dough in half with a pizza cutter or pastry cutter.

Delineate a half of one of the halves :) In other words, take one of the rolled out squares & find it's center.  One I used for the eggplant boli. The other, for the Buffalo chicken one.

Ina bowl, mix the chicken with the hot sauce. Place this mixture in the center of the rolled out dough.

Then comes the wrapping up or turning over of the stromboli. Pull the dough over the fixings to blanket them length-wise. Roll it a little to seal. Tuck/fold the two outer, smaller edges. Repeat with the second stromboli.

Place on a sprayed or parchment paper lined baking sheet. Poke some holes in the top to release steam while cooking. Then brush some olive oil on top of each & finish by grating some parmesan cheese onto the oiled stromboli.
<3 Lishie

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