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