Buffalo Chicken Stromboli blends the Italian‑American tradition of stromboli with the iconic Buffalo wing flavor, creating a handheld, portable dish perfect for football tailgates. It reflects the American love for fusion comfort foods that combine regional specialties into crowd‑pleasing party fare.

Classic Italian‑American stromboli typically features cured meats, mozzarella, and tomato sauce rolled in pizza dough. The Buffalo Chicken version swaps the tomato base for a spicy buffalo sauce and adds a beef chili topping, giving it a distinctly upstate New York, game‑day twist.

In Buffalo, it’s often served hot from the oven, sliced into thick pieces, and topped with extra buffalo sauce or chili. It’s paired with blue‑cheese dip and sometimes garnished with celery sticks, echoing the classic wing accompaniment.

It’s a staple at football tailgate parties, especially for Buffalo Bills fans, because it’s easy to eat standing up, packs bold flavors, and can be made in large batches for crowds. It also appears at casual game‑day gatherings and backyard barbecues.

It combines two beloved comfort foods—pizza‑style dough and spicy buffalo chicken—into a single handheld dish, embodying the American penchant for hearty, indulgent, and shareable meals that are quick to serve and satisfy cravings for cheese, meat, and heat.

A classic stromboli uses Italian cured meats (salami, pepperoni), mozzarella, and tomato sauce. This recipe substitutes those with shredded rotisserie chicken, buffalo wing sauce, and a beef chili topping, while still using a blend of asiago, cheddar, and mozzarella for richness.

It pairs nicely with loaded nachos, buffalo wings, coleslaw, potato wedges, and a cold lager. A side of pickles or celery sticks adds a refreshing crunch that balances the richness of the stromboli.

Its uniqueness lies in the marriage of Italian‑American stromboli technique with the bold, tangy heat of Buffalo wing sauce and a savory beef chili topping, creating a multi‑layered flavor profile that’s both familiar and novel for game‑day crowds.

Common errors include under‑sealing the roll, which causes filling to leak; over‑filling, which makes the dough tear; and baking at too low a temperature, resulting in a soggy crust. Also, neglecting to let the stromboli rest before slicing can cause the cheese to ooze out.

The beef chili adds a hearty, smoky depth and extra protein, complementing the spicy buffalo chicken while keeping the dish robust for tailgating. It also provides a unique textural contrast to the creamy cheese interior.

Yes. Assemble the stromboli, wrap tightly in plastic wrap, and refrigerate for up to 24 hours before baking. For longer storage, freeze the unbaked roll, then bake directly from frozen, adding a few extra minutes to the baking time.

The YouTube channel Matty Matheson showcases bold, high‑energy cooking with a focus on comfort food, street‑style dishes, and hearty American fare. Matty’s style blends humor, candid storytelling, and unapologetically flavorful recipes that appeal to home cooks looking for big‑taste meals.