Buffalo Chicken Pizza Roll (Stromboli)
If you love buffalo chicken wings and pizza, then you will love their mix. I present to you buffalo chicken pizza roll!
Ingredients
Pizza Roll
- ½ Rotisserie chicken
- 3 tbsp Frank's RedHot Buffalo Wings Sauce
- 1 sheet Pizza dough
- 1 cup Ranch sauce or White sauce dip
- 1½ cup Shredded cheese like Gouda or Edam
Dipping Sauce
- 1 cup Ranch sauce or White sauce dip
Instructions
- Preheat the oven to 425 °F (220 °C).
- Shred the chicken. Then mix it with three tablespoons of Frank's Redhot Buffalo Wings Sauce.
- Use 1 cup of White Sauce Dip for Nachos and spread it over the dough while leaving the rest as a dipping sauce.
- Spread the chicken mix vertically in the middle of the dough. Add cheese on top of it, roll the dough, and twist the ends together so the cheese won't go out during baking.
- Put the pizza roll in the oven and bake it for 20 minutes.
- Let it set for at least 10 minutes after it's baked, not only to prevent all the cheese from melting out but also to avoid getting your mouth burned.
Notes
I made a homemade white sauce of sour cream, dry parsley, dry oregano, onion powder, garlic powder, salt and pepper.
Store the buffalo chicken pizza roll at room temperature for 1 day, or in the refrigerator for a maximum of three days.
You can reheat this pizza roll by microwaving it for approximately 45 seconds or in the preheated oven for 5 minutes.
Nutrition
Serving: 1servingCalories: 740kcalCarbohydrates: 55.4gProtein: 34.6gFat: 40.5gSaturated Fat: 20.2gPolyunsaturated Fat: 2.2gMonounsaturated Fat: 9.9gTrans Fat: 1.3gCholesterol: 175.3mgSodium: 1653.7mgPotassium: 326.6mgFiber: 2.1gSugar: 4.9gVitamin A: 239.7IUVitamin C: 1.3mgCalcium: 424.2mgIron: 3.8mg