Crispy Buffalo Chicken Stromboli Recipe – Easy Cheesy Dinner Idea

Written by

lara

Posted on December 29, 2025

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Chicken Recipes

December 29, 2025

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Picture this: you open the oven and the aroma of spicy buffalo sauce, melted cheese, and golden pastry hits you like a warm, savory hug. There’s a gentle sizzle, that unmistakable tang of hot sauce mingling with the richness of cheddar and mozzarella, and a hint of garlic that honestly makes your stomach growl even before you get the first slice on your plate. The first time I pulled this Crispy Buffalo Chicken Stromboli out of the oven, I knew I was in for a treat—the crust was so perfectly golden and crisp, you could hear it crackle under the knife. It’s the kind of recipe that makes you pause, take a deep breath, and smile because you know you’re about to enjoy something special.

I stumbled onto this stromboli idea one football Sunday, years ago, when I was knee-high to a grasshopper and my family always wanted something fun and spicy to snack on. We used to make classic stromboli, but I had a wild craving for buffalo chicken wings—and, well, you know what happens when you mix a love for cheesy bread with a craving for buffalo sauce! My family couldn’t stop sneaking slices off the cutting board (I swear, I had to stand guard just to get a picture before it vanished). Their eyes lit up after the first bite, and my youngest declared it was “better than pizza night.” That’s the kind of honest review you just can’t buy.

Honestly, this is dangerously easy and provides pure, nostalgic comfort. It’s the perfect showstopper for game day, potlucks, or when you want to brighten up your Pinterest feed with a cheesy pull-apart masterpiece. I wish I’d discovered this combo years ago—because it became a staple for family gatherings, gifting neighbors, or just treating myself after a long week (all in the name of recipe research, of course). If you love that classic buffalo chicken kick but crave a dinner you can slice and share, you’re going to want to bookmark this Crispy Buffalo Chicken Stromboli with Cheddar & Mozzarella. It really does feel like a warm hug in every cheesy, spicy bite.

Why You’ll Love This Crispy Buffalo Chicken Stromboli Recipe

After years of baking (and honestly, a few messy kitchen experiments with buffalo sauce), I’ve learned what makes a stromboli truly unforgettable. This version—packed with tender buffalo chicken, cheddar, and mozzarella—has been tested in my kitchen more times than I can count. Here’s why you’ll be coming back for seconds (and probably thirds):

Quick & Easy: Comes together in under an hour, so you can whip it up for a weeknight dinner or when surprise guests show up hungry.
Simple Ingredients: No oddball items here—just pantry staples and a few fridge favorites. You probably have everything you need already.
Perfect for Any Occasion: Whether you’re hosting a game day party, brunch, or just need a cheesy dinner idea, this stromboli always fits the bill.
Crowd-Pleaser: Kids love the cheesy pull, adults love the spicy chicken, and everyone fights for the crispy end pieces!
Unbelievably Delicious: The contrast of gooey cheese, tangy sauce, and a shatteringly crisp crust is just next-level comfort food.

What makes this buffalo chicken stromboli stand out from all the rest? It’s not just another “chicken and cheese in dough” recipe. The chicken is tossed in a homemade buffalo sauce that’s tangy and spicy but not overpowering. Layering both cheddar and mozzarella means you get the perfect blend of flavor and meltiness (trust me—don’t skip the cheddar). And brushing the top with garlic butter before baking guarantees a crispy, golden crust that tastes like heaven.

This isn’t just a dinner—it’s the recipe that makes people close their eyes after the first bite. It’s comfort food, but a little lighter and faster than the deep-fried original. You’ll wow your friends without breaking a sweat, and turn an ordinary night into something worth remembering. Honestly, if you’re looking for a crowd-pleasing, easy cheesy dinner idea, you can’t go wrong with this crispy buffalo chicken stromboli. It’s the kind of meal that always gets a “wow, can you make this again?”

What Ingredients You Will Need

This crispy buffalo chicken stromboli recipe uses simple, wholesome ingredients that pack a punch without overcomplicating things. Most of these are likely already living in your kitchen, and if not, they’re easy to find (no fancy grocery store runs required!). Here’s what you’ll need:

For the Dough:
- 1 pound (450g) pizza dough (store-bought or homemade—look for fresh dough in the deli section for best results)
- All-purpose flour, for dusting
For the Buffalo Chicken Filling:
- 2 cups (about 280g) cooked chicken breast, shredded (rotisserie chicken works great for speed and flavor)
- 1/2 cup (120ml) buffalo wing sauce (Frank’s RedHot is classic, but use your favorite)
- 2 tablespoons (30g) unsalted butter, melted (adds that signature buffalo flavor!)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
For the Cheese Layer:
- 1 cup (115g) shredded sharp cheddar cheese (adds richness and tang)
- 1 cup (115g) shredded mozzarella cheese (for that classic pull!)
For the Topping:
- 1 tablespoon (15g) unsalted butter, melted (for brushing the crust)
- 1/2 teaspoon garlic powder
- Pinch of dried parsley or Italian seasoning (optional, for a pop of color)
For Serving (Optional):
- Ranch or blue cheese dressing, for dipping
- Celery sticks or carrot sticks (for crunch and cooling)

Substitution Tips: If you want to make this gluten-free, use a gluten-free pizza dough (I’ve had good luck with Schär brand). For a lower-spice version, swap mild buffalo sauce or mix half buffalo and half BBQ sauce. You can use leftover grilled chicken, poached chicken, or even shredded turkey if that’s what you have on hand. Dairy-free? Use your favorite vegan cheese shreds—they melt nicely, especially the mozzarella alternatives.

Honestly, the filling is where you can get creative. Add a sprinkle of chopped green onions, or toss in a little crumbled blue cheese for an extra kick. And if you’re out of pizza dough, thawed frozen bread dough or even crescent roll sheets will work in a pinch (just expect a slightly different texture).

Equipment Needed

You don’t need a fancy pizza oven or special gadgets to make this crispy buffalo chicken stromboli, but a few basics help a lot:

Baking sheet or pizza stone: A heavy-duty baking sheet works great and helps the bottom get nice and crisp. Pizza stones give you a bakery-style crust, but they’re optional.
Parchment paper: This makes rolling and transferring the stromboli much easier—plus, clean up is a breeze.
Rolling pin: To roll out the dough evenly. If you don’t have one, a wine bottle (clean!) does the trick in a pinch.
Mixing bowls: For tossing the chicken with sauce and mixing the cheese.
Pastry brush: For brushing butter and garlic on the crust. I’ve used the back of a spoon when I couldn’t find mine—works fine.
Sharp knife or pizza cutter: For slicing the baked stromboli into portions.

If you’re like me and have lost a pastry brush in the dishwasher vortex, don’t stress—just dab melted butter on with a spoon or even your fingers. And if you don’t have parchment paper, lightly oil the baking sheet and dust with flour or cornmeal to prevent sticking. Budget-friendly tools get the job done just as well—what matters most is that crispy crust and gooey cheese inside!

How to Make Crispy Buffalo Chicken Stromboli with Cheddar & Mozzarella

Prep the Dough:

Preheat your oven to 425°F (220°C). Let the pizza dough sit at room temperature for 20-30 minutes—it’ll be easier to roll out and won’t snap back as much. Lightly flour your work surface and roll the dough into a rectangle about 12×15 inches (30×38 cm). If the dough resists, cover with a towel and let it rest for 5 more minutes before rolling again.
Make the Buffalo Chicken Filling:

In a medium bowl, combine 2 cups (280g) shredded cooked chicken, 1/2 cup (120ml) buffalo wing sauce, 2 tablespoons (30g) melted butter, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder. Stir until the chicken is evenly coated and saucy. If the mixture seems dry, add another tablespoon of buffalo sauce.
Layer the Cheeses:

Sprinkle half the cheddar and half the mozzarella evenly over the dough, leaving a 1-inch (2.5cm) border on all sides. This helps “seal” the stromboli and keeps the cheese from leaking out during baking. Layer the buffalo chicken mixture on top of the cheese, spreading it out evenly. Top with the remaining cheese.
Roll It Up:

Starting from a long edge, gently roll the dough into a tight log, jelly-roll style. Pinch the seam and ends closed to keep the filling inside. Carefully transfer the stromboli seam-side down onto a parchment-lined baking sheet. (If your dough tears, patch it up—nobody will know!)
Brush and Score:

Mix 1 tablespoon (15g) melted butter with 1/2 teaspoon garlic powder. Brush all over the top and sides of the stromboli. Sprinkle with parsley or Italian seasoning if you like. Using a sharp knife, cut a few shallow slits on top to let steam escape—this keeps the crust from getting soggy.
Bake:

Bake in the preheated oven for 22–28 minutes, or until the crust is golden brown and crisp, and you can see bubbling cheese through the slits. Don’t worry if some cheese escapes—it’s all part of the magic. If the crust browns too quickly, tent with foil for the last 5 minutes.
Cool and Slice:

Let the stromboli cool for at least 10 minutes before slicing—this keeps the cheese from running everywhere and helps the crust stay snappy. Use a serrated knife or pizza cutter for best results.
Serve:

Serve warm, with ranch or blue cheese dressing on the side for dipping, plus crunchy celery or carrot sticks if you want the full buffalo experience. Watch the slices disappear!

Notes: If your crust is soft on the bottom, try baking the stromboli on the lowest oven rack for the last 5 minutes. For a shinier finish, brush with a little extra melted butter right after baking. And if you like it extra spicy, drizzle with more buffalo sauce before serving.

Cooking Tips & Techniques for the Best Buffalo Chicken Stromboli

Let’s face it, stromboli can be a little messy—so here are my tried-and-true techniques to make your buffalo chicken stromboli turn out absolutely perfect every time:

Room-Temperature Dough: Cold dough rips and shrinks. Let it warm up for 20–30 minutes before rolling for a smooth, stress-free experience.
Don’t Overfill: It’s tempting to add extra chicken or cheese, but less is more here. Overfilling leads to leaks and soggy centers. Stick to the measurements for best results.
Seal the Edges Well: Pinch the seams firmly—otherwise, you’ll have a cheese lava flow in the oven. If you notice a hole, patch it with a pinch of extra dough.
Score the Top: A few shallow slits let steam escape and keep your crust crispy. Don’t skip this step, even if you’re in a hurry.
Use Parchment Paper: It makes rolling, transferring, and clean up a breeze. Bonus: it helps prevent burning on the bottom.
Let It Rest Before Slicing: This is tough, but trust me—if you slice right away, the filling spills out. Ten minutes is just enough to help everything “set” inside.
Cheese Choices Matter: I’ve tried all-mozzarella and all-cheddar, but the combo is truly the best. Mozzarella melts beautifully, cheddar gives flavor and richness.
Multitasking Tip: While the stromboli bakes, prep your dipping sauces and veggie sides so everything’s ready at once. Makes you look like a kitchen wizard!

I’ve had my share of soggy-bottomed strombolis (the early days, yikes), but baking on parchment and scoring the top fixed it. Remember—cooking is part art, part science, and a little bit of patience. If something goes sideways, just call it “rustic” and dig in.

Variations & Adaptations

One of the best things about this crispy buffalo chicken stromboli recipe is how easily you can swap things in or out depending on your tastes, dietary needs, or what’s in your fridge. Here are some of my favorite ways to mix it up:

Make it Gluten-Free: Use a gluten-free pizza dough. I’ve had good results with the Schär and Cup4Cup brands—just handle the dough gently, as it can be stickier.
Low-Carb Option: Try using a low-carb tortilla or flatbread instead of pizza dough. The texture is different—more like a wrap—but still delicious and hits the spot if you’re watching carbs.
Vegetarian Twist: Swap the chicken for roasted cauliflower florets or sautéed mushrooms. Toss them in the buffalo sauce and proceed as usual. Even the meat-lovers in my house have been fooled by this one!
Extra Spicy: Add sliced pickled jalapeños with the cheese, or use a hotter buffalo sauce. My brother loves it this way, but I always keep a glass of milk handy.
Milder Version for Kids: Mix half buffalo sauce and half BBQ sauce for a sweeter, less spicy filling. This is how my youngest prefers it.
Cheese Swap: Experiment with pepper jack, gouda, or even blue cheese crumbles for a funkier flavor profile.
Air Fryer Method: If your air fryer is large enough, try air-frying at 370°F (188°C) for about 15–18 minutes. You’ll get an ultra-crispy crust in less time—just check halfway through to avoid burning.

Personally, I love making a “supreme” version with diced bell peppers and red onions tucked inside for a little crunch and sweetness. The recipe is super forgiving—so don’t be afraid to make it your own!

Serving & Storage Suggestions

This crispy buffalo chicken stromboli truly shines when served fresh and hot from the oven—just let it sit for 10 minutes before slicing for the best texture. If you’re serving guests, slice it into thick rounds and arrange on a big platter with small bowls of ranch or blue cheese dressing for dipping. Don’t forget some celery and carrot sticks—they add a nice, cool crunch and look great on a party table.

Pair with a crisp green salad or a bowl of tomato soup for a heartier meal. If you’re feeling fancy, a cold beer or sparkling lemonade makes a perfect match for the spicy, cheesy flavors.

Leftovers? Wrap slices tightly in foil or an airtight container and refrigerate for up to 3 days. To reheat, pop a slice in a 350°F (175°C) oven or air fryer for 8–10 minutes until hot and crisp. Microwaving works in a pinch, but the crust will lose its crunch. You can also freeze baked stromboli—wrap tightly and freeze for up to a month. Thaw overnight in the fridge, then reheat as above.

Honestly, the flavors intensify by the next day, making leftovers (if you have any!) even better for lunch. Just don’t forget to keep a little extra buffalo sauce or dressing handy for dipping.

Nutritional Information & Benefits

Each slice of this crispy buffalo chicken stromboli (about 1/8 of the recipe) comes in at roughly 280–320 calories, with 16g protein, 14g fat, and 26g carbs (depending on your exact dough and cheese choices). It’s a good source of calcium and protein thanks to the chicken and cheese, and you can up the veggie content by adding bell peppers or spinach.

For those with dietary restrictions, remember: use gluten-free dough for celiac-friendly stromboli, and dairy-free cheese for a lactose-free version. This recipe does contain wheat and dairy as written, so always check labels or adapt as needed if you’re serving someone with allergies.

From a wellness point of view, I love how you get the satisfaction of buffalo chicken and cheese without deep frying. With a simple side salad or veggie sticks, it’s a balanced, crowd-pleasing meal that doesn’t leave you feeling weighed down. Enjoy every bite—guilt-free comfort food really is a thing!

Conclusion

This crispy buffalo chicken stromboli with cheddar & mozzarella is the kind of recipe you’ll want to make again and again. It’s fast, fun, and absolutely packed with those bold, cheesy, spicy flavors we all crave—perfect for game day, family dinner, or when you need an easy cheesy dinner idea that steals the show. You can customize it to fit your family’s tastes, make it gluten-free or vegetarian, and trust me, it never gets old.

Personally, I love it because it brings everyone to the table (even the picky eaters!) and somehow always disappears faster than I expect. So grab your dough, your favorite buffalo sauce, and let’s get baking. If you try this recipe—or put your own spin on it—leave a comment, tag me on Pinterest, or share your best tips. There’s nothing better than seeing your creations and knowing you’re bringing a little more cheesy happiness into the world. You’ve got this, and honestly, your taste buds will thank you!

FAQs About Crispy Buffalo Chicken Stromboli

Can I make the stromboli ahead of time?

Absolutely! You can assemble the stromboli (without baking) and refrigerate it, covered, for up to 12 hours. Bake straight from the fridge, adding a couple of extra minutes to the cook time.

What’s the best way to reheat leftovers?

For the crispiest results, reheat slices in a 350°F (175°C) oven or air fryer for 8–10 minutes. The microwave works if you’re in a rush, but the crust won’t be as crisp.

Can I freeze the stromboli?

Yes! Bake the stromboli, cool it completely, then wrap tightly and freeze for up to a month. Thaw overnight in the fridge and reheat in the oven until hot and crisp.

What if I don’t have buffalo sauce?

No worries—mix equal parts hot sauce and melted butter for a quick buffalo-style sauce. Adjust the ratio to taste for more or less heat.

Can I use a different cheese?

Definitely! Swap in pepper jack, gouda, or even blue cheese for a fun twist. Just make sure to use at least one good melting cheese like mozzarella for that gooey texture.

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