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1
Crust: In a large bowl, dissolve sugar in warm water.
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2
Sprinkle yeast over the top and let stand 5-10 minutes, or until foamy.
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3
Stir the olive oil, honey and salt into the yeast mixture.
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4
Start to mix in all of the flour.
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5
When mostly mixed, transfer the dough to a mixer with a dough hook.
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6
Once mixed, sprinkle in the dry ranch mix.
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7
Tip dough onto a floured surface and knead until the ball is smooth and the seasoning is mixed in.
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8
Put the dough in a large oiled bowl.
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9
Spray the dough with cooking spray or roll around in oil so it is completely covered.
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10
Cover with a towl or plastic wrap and let stand in a warm place for about an hour or until the dough has doubled in size.
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11
When the dough is doubled, tip it out onto a lightly floured surface and divide the dough into two even pieces.
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12
Form into a tight ball and let rise an additional 45 minutes-1 hour.
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13
Filling: While waiting for the dough to rise, season both sides of the chicken breast with salt and pepper.
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14
Spray an indoor or outdoor grill with cooking spray and set to medium heat.
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15
Once the grill is preheated, add the chicken breast and grill for 3-5 minutes on each side (it is okay if it is a little underdone as the chicken will cook more when being baked in the oven).
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16
Once the chicken is grilled, remove from grill and let cool on a plate for about 10 minutes.
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17
Once the chicken has cooled, take two forks and shred the chicken to desired size.
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18
Add chicken to a large bowl.
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19
Add the hot sauce, celery, onions, blue cheese, and 1 tablespoon ranch dressing mix to the bowl.
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20
Stir the mixture until everything is combined.
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21
Stromboli: When the dough is done rising, preheat the oven to 375F.
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22
Roll out one dough ball into a large rectangle (approximately 10-inch by 14-inch).
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23
You want it to be pretty thin, but not too thin that the filling will leak.
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24
Sprinkle the shredded cheese along the middle of the dough leaving a 1-inch border along the edges.
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25
Layer 1/4 cup of ranch dressing along the shredded cheese.
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26
Take half of the chicken mixture and spread it atop of the cheese and ranch.
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27
Taking a brush, apply the egg wash along the 1-inch border.
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28
Fold the shorter ends over the filling.
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29
Take one of the long ends and fold it over to the other end.
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30
Use the egg wash to seal all of the edges and press each edge firmly together (for help rolling, google what a stromboli looks like).
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31
Put the stromboli, seam side down on a greased baking sheet.
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32
Take a fork and puncture the top of the stromboli a few times all over to allow steam to escape.
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33
Finish by brushing over the surface of the stromboli with the egg wash to give it a shine.
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34
Repeat process with second dough ball and the remaining filling ingredients.
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35
Bake for about 25-30 minutes, or until golden brown.
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36
You will want to keep your eye on it and check every 10 minutes or so to make sure there is no leakage.
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37
If so, reseal and continue to bake.
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38
Once removed from oven, allow to cool for 10-15 minutes.
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39
Cut into desired size and serve with ranch or blue cheese dressing.
