Matty’s Buffalo Chicken Super Stromboli

Ingredients

• 1 medium Onion (peeled and roughly chopped)
• 1 whole Jalapeño Pepper (seeded and finely diced)
• 1 whole Green Bell Pepper (diced)
• 2 whole Garlic Cloves (peeled and minced)
• 1 tablespoon Olive Oil (extra‑virgin)
• 1 pound Ground Beef (80% lean)
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Cayenne Pepper
• 1 teaspoon Chipotle Powder
• 1/4 teaspoon Allspice
• 1/2 teaspoon Aleppo Pepper (optional for mild heat)
• 1/4 cup Brewed Coffee (strong, cooled)
• 2 tablespoons Ketchup
• 1 teaspoon Red Pepper Flakes
• to taste Salt
• to taste Black Pepper
• 1 whole Rotisserie Chicken (meat and skin removed, shredded (about 2‑3 lbs))
• 1/2 cup Buffalo Wing Sauce (preferably Frank’s RedHot)
• 2 tablespoons Unsalted Butter (melted, for mixing with chicken)
• 1 pound Pizza Dough (store‑bought, refrigerated)
• 1/2 cup Asiago Cheese (shredded)
• 1/2 cup Cheddar Cheese (shredded)
• 1 cup Mozzarella Cheese (shredded)
• 1 tablespoon Sesame Seeds (to sprinkle on top)
• 1/2 cup Blue Cheese Crumbles
• 1/4 cup Half‑and‑Half
• 1 teaspoon White Vinegar
• 1/4 teaspoon Garlic Powder (for dip)

Instructions

1. Prep Vegetables for Chili

   Roughly chop the onion, jalapeño, green bell pepper and peel the garlic cloves. Pulse in a food processor or blender until coarsely pureed.

   Time: PT5M

2. Sauté Veggies and Brown Beef

   Heat olive oil in a large skillet over medium‑high heat. Add the pureed vegetables and sauté 3‑4 minutes until fragrant. Add the ground beef, breaking it up, and cook until browned, about 6‑8 minutes.

   Time: PT10M

   Temperature: medium‑high

3. Season and Simmer Chili

   Stir in garlic powder, cayenne, chipotle powder, allspice, Aleppo pepper, brewed coffee, ketchup, red pepper flakes, salt and pepper. Reduce heat to low and simmer, stirring occasionally, for 20 minutes until thickened.

   Time: PT20M

   Temperature: low

4. Shred Rotisserie Chicken and Toss with Buffalo Sauce

   While the chili simmers, remove meat and skin from the rotisserie chicken, discard bones, and shred the meat into bite‑size pieces. In a bowl, combine shredded chicken with buffalo wing sauce and melted butter; toss to coat evenly.

   Time: PT10M

5. Roll Out Pizza Dough

   On a lightly floured surface, roll the store‑bought pizza dough into a rectangle about 12×15 inches, about ¼‑inch thick.

   Time: PT5M

6. Layer Cheeses and Chicken

   Evenly sprinkle shredded asiago, cheddar and mozzarella over the dough, leaving a 1‑inch border. Spread the buffalo chicken mixture over the cheese layer.

   Time: PT5M

7. Roll and Seal Stromboli

   Starting from the long side, tightly roll the dough into a log. Pinch the seam and ends to seal. Brush the surface with melted butter or olive oil and sprinkle sesame seeds on top.

   Time: PT2M

8. Bake Stromboli

   Place the stromboli on a pre‑heated pizza stone or baking sheet in a 425°F oven. Bake for 20 minutes, or until the crust is golden brown and the cheese inside is bubbling.

   Time: PT20M

   Temperature: 425°F

9. Prepare Blue Cheese Dip

   In a small mixing bowl, combine blue cheese crumbles, half‑and‑half, white vinegar, garlic powder and a pinch of salt. Whisk until smooth; adjust seasoning to taste.

   Time: PT5M

10. Rest, Slice and Serve

    Remove the stromboli from the oven and let it rest 5 minutes. Slice into 1‑inch thick pieces, arrange on a platter, drizzle warm beef chili over the top, and serve with blue cheese dip on the side.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35g

Carbohydrates

45g

Fat

30g

Fiber

3g

Ingredient Substitutions

• Instead of Onion: shallot
• Instead of Jalapeño Pepper: serrano pepper
• Instead of Green Bell Pepper: red bell pepper
• Instead of Garlic Cloves: garlic powder (1 tsp)
• Instead of Olive Oil: vegetable oil
• Instead of Ground Beef: ground turkey
• Instead of Cayenne Pepper: hot sauce (1 tsp)
• Instead of Chipotle Powder: smoked paprika
• Instead of Aleppo Pepper: crushed red pepper flakes
• Instead of Brewed Coffee: espresso shot
• Instead of Ketchup: tomato paste (1 tbsp)
• Instead of Rotisserie Chicken: cooked chicken breast
• Instead of Buffalo Wing Sauce: hot sauce mixed with melted butter (2:1)
• Instead of Unsalted Butter: olive oil
• Instead of Pizza Dough: pre‑made pizza crust
• Instead of Asiago Cheese: parmesan
• Instead of Cheddar Cheese: colby
• Instead of Mozzarella Cheese: provolone
• Instead of Sesame Seeds: poppy seeds
• Instead of Blue Cheese Crumbles: gorgonzola
• Instead of Half‑and‑Half: whole milk
• Instead of White Vinegar: apple cider vinegar (1 tsp)

Equipment Needed

• Cutting Board
• Chef's Knife
• Food Processor or Blender
• Large Skillet
• Wooden Spoon or Spatula
• Mixing Bowl
• Rolling Pin
• Pastry Brush
• Pizza Stone or Baking Sheet
• Oven
• Measuring Cups and Spoons
• Serving Platter (optional)

Critical Steps — Do Not Skip

• Sautéing the vegetable base until fragrant before adding beef
• Browning the ground beef properly to develop flavor
• Simmering the chili long enough for the coffee and spices to meld
• Shredding the rotisserie chicken and coating it evenly with buffalo sauce
• Rolling the dough tightly and sealing the seam to prevent leaks
• Baking at 425°F until the crust is golden and the interior cheese is fully melted

Chef Tips from the Video

• Use a high‑quality buffalo wing sauce for authentic flavor; Frank’s RedHot is classic.
• A pizza stone gives a crispier crust than a regular baking sheet.
• Let the stromboli rest before slicing to keep the filling inside.

Troubleshooting

Storage

Refrigerator: Store leftover stromboli, chili and dip in airtight containers for up to 3 days.

Freezer: Wrap stromboli tightly in foil and freeze for up to 2 months; thaw and reheat in oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the beef chili a day ahead and refrigerate; reheat gently before serving.
• Shred the chicken and toss with buffalo sauce up to 24 hours in advance.
• Blue cheese dip can be made 2‑3 hours ahead and kept chilled.

Frequently Asked Questions