1 13.8 oz Pillsbury Pizza Crust (may substitute for homemade or preferred variety)
½ tsp celery salt
½ tsp garlic powder
2 chicken breasts, cooked and diced into small chunks (approximately 10 oz--I used both breasts from a rotisserie chicken)
½ cup blue cheese dressing
¼- ½ cup Franks RedHot Wing’s Sauce (more or less depending on how hot you want it)
3 oz mozzarella cheese, shredded
3 oz cheddar cheese, shredded
Instructions
If using Pillsbury pizza crust from refrigerator section, set out at room temperature for 20-30 minutes before beginning preparation of this dish. It will allow you to stretch out and manipulate the dough easier.
Preheat oven to 400 degrees F.
Lay out dough on a flat surface and either press or roll out dough into a large rectangle, make sure that no part is pressed too thin.
Sprinkle with celery salt and garlic powder.
Mix dressing and wing sauce together in a small bowl and then spread evenly across crust leaving about 1 inch on each side of the dough.
Evenly distribute the chunks of chicken across dough and then top with mix of mozzarella and cheddar cheese.
Fold over each edge about 1 inch and then starting at one side gently roll to form a closed loaf. Pinch seams closed at each end and carefully transfer to a cookie sheet.
Bake for 25-30 minutes. Allow to cool for 5-10 minutes before slicing.
Serve & Enjoy! Yields 6 servings!
Notes
* If you like hot but not too hot then I recommend reducing wing sauce to 2 tbsp.
* Substitute ranch dressing for blue cheese dressing if you prefer one over the other.
* Celery goes great with buffalo chicken---cut up 1-2 stalks into small pieces and bake it inside as well!
Recipe by How to Have it All at https://www.howtohaveitall.net/buffalo-chicken-stromboli-recipe/