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1
Heat the oil in a large non-stick frying pan over medium heat.
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2
Add chicken.
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3
Lightly cook your chicken pieces, flipping them so all sides get partially cooked.
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4
This will take about 2-3 minutes.
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5
You really only want to partially cook it, since it will finish up in the oven.
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6
Otherwise it may be dry.
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7
Remove chicken from heat and toss with your chosen Buffalo wing sauce.
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8
Set aside
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9
Shape or roll your pizza dough into a rectangle then place it on a parchment paper-lined or greased baking sheet.
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10
Spread just enough blue cheese/ranch dressing over the top of your dough to coat it.
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11
Sprinkle your cheese over the dough.
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12
Scatter your chicken chunks that you tossed with wing sauce evenly over dough.
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13
You might want to drizzle a little extra sauce over the top of it all.
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14
Carefully, roll up dough the lengthwise, forming one long roll.
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15
(Tuck and roll people, tuck and roll.)
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16
Tuck in the ends/sides and pinch the seams shut.
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17
Make 2 small slices across the top of the stromboli to vent.
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18
Brush the top lightly with a bit of oil
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19
Bake according to the time and temperature specified on your dough (package or recipe) instructions.
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20
Remove from oven when done, and let it rest for 10 minutes prior to slicing.
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21
Colleens notes: Dough size will vary depending on what you use.
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22
A can of Pillsbury dough will probably only need 2 chicken breasts to do the job.
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23
If your dough is from a pizza place you will most likely need 3 chicken breasts (they vary in size too).
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24
Make sure you get some chicken/sauce/ranch/blue cheese/cheese towards the edges or you will just be eating empty crust.
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25
That happens from pizza places too when you order a stromboli.
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26
Ever notice that?
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27
Your parchment paper will brown while baking.
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28
Thats fine, dont worry about that.
