I had almost totally forgotten about this recipe until the other day… and I am glad that I remembered it! Chicken drenched in Buffalo sauce, blue cheese, carrots and celery… this stromboli is jam packed with everything you need for a chicken wing platter stuffed into a delicious doughy stromboli. Baked until warm and bubbly, it’s perfection right out of the oven but is also just as amazing at room temperature… which makes it great if you need to bring a dish to pass somewhere.
Preheat your oven to 400 degrees. Heat 1 tbsp olive oil and 2 tbsp salted butter over medium high heat in a skillet. Peel and chop 3 small carrots and wash and chop 4 stalks of celery. Add the vegetables to the skillet and cook until softened, about 4 minutes. Take 2 cups chopped chicken (either from a chicken you roast or one from the store) and cube up about 2 cups of the meat, put into a large bowl. Add the vegetables and 1/2 cup buffalo wing sauce (or hot sauce) and mix together until everything is coated well.
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Tagged: BUFFALO CHICKEN STROMBOLI