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Buffalo Chicken Stromboli

Buffalo Chicken Stromboli


Sure to be the hit of any gathering, this delectable Stromboli has a light and flaky puff pastry crust filled with the wonderful flavors of buffalo chicken.  It's a keeper!

serves 4 people


cost per recipe: $5.62

The price is determined by the national average.

  • 2

    cups cubed or shredded boneless, skinless chicken breasts, cooked

  • 1/4

    cup crumbled blue cheese

  • 3

    tablespoons Franks® Redhot® Original Cayenne Pepper Sauce

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

view nutrition info

How to Make It

Step 1

Heat the oven to 400°F.  Stir the chicken, cheese and hot sauce in a medium bowl.

Step 2

Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 10x14-inch rectangle.

Step 3

With the short side facing you, spoon the chicken mixture down the center of the pastry.  Fold 2 opposite sides of the pastry to the center over the filling and press to seal.  Place the pastry, seam-side down, onto a baking sheet.  Tuck the ends under to seal.

Step 4

Bake for 30 minutes or until the pastry is golden brown.  Cut the pastry in quarters to serve.

Recipe Tips

  • Serving Suggestion: Serve with carrot and celery sticks, additional hot sauce and blue cheese dressing for dipping.

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Made With
Pepperidge Farm® Puff Pastry Sheets

Pepperidge Farm® Puff Pastry Sheets


Ratings & Reviews

  • TehlanaMama

    February 4, 2013

    A Big Hit!

    This was the best ever Super Bowl food and so simple that I will be adding this to the meal rotation at my house. I first poached the chicken over night in the slow-cooker with tomato sauce and the addition of a can of chopped chiles. After removing the chicken to shred for the stromboli, I added navy beans and an additional can of tomato sauce and water. Best bean soup ever!

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  • Kwaiwiee

    February 3, 2013

    additional ingredients

    My family likes to spicey food and have a small addiction to Franks Red Hot. I shredded the chicken the night before and let it marinate in the Franks (i used much more than the recipe called for). I also mixed a packet of ranch mix with some cream cheese and spread that on the puff pastery prior to adding the chicken. Delicious.

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  • maccee2

    September 15, 2011

    Buffalo Chicken Stromboli

    Very good! I put more blue in it. Be sure not to let the puff pastry get too thawed. It will be very sticky and hard to work with.

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  • Sandra S.

    October 20, 2010

    Buffalo Chicken Stromboli

    Wow!!! It was wonderful, I have no word now.

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