Friday, February 4, 2011
Buffalo Chicken Stromboli
Still, the thought of someone bringing food to me sounded way too good. Until I remembered that I didn't want to do that really. Okay, well maybe I was just trying to convince myself that I didn't. Long story short, I had the stuff and the idea for buffalo chicken stromboli got lodged so deeply in my brain that I had to make it right that second. Plus, it'd be faster than delivery.
First step, make the dough. I decided that a quick pizza dough like this recipe was my jumping off point. So let's start here.
1 .25 oz packet of yeast
1 tsp sugar
1 cup warm water
2 1/2 cups flour (they suggest bread flour, I've only got AP, whatever)
1 tsp salt
2 T olive oil
1-2 T italian seasoning
Dissolve sugar in warm water and add yeast. Just make sure it's not hot enough to kill it. Let sit for 10 minutes, until frothy and cloudy.
Measure the rest of the ingredients in a bowl and stir. Once the yeast is ready, dump in and knead into a smooth dough. Let sit 5 more minutes.
While you're waiting for the yeast and stuff to marinate, start on your filling.
Buffalo Chicken Filling
2 cups chopped, cooked chicken breast
1 cup grated or chopped cheese (Monterey jack here, but any cheese would be good)
4 T Hooter's sauce or wing sauce of your choice
1-2 T chopped chives, optional
1-2 T chopped banana peppers, optional
1/4 - 1/2 cup chopped celery, optional
Mix the above together in a bowl. If you're using Hooter's sauce, melt it before you try to mix it. Adjust seasonings to taste.
Preheat oven to 450 F. Now roll out your pizza dough into a vague rectangle. This will make roughly a two person stromboli. Or calzone. What's the difference? Spoon filling in the center of your dough. Fold over sides to tuck in a seal the filling on all sides. If you have left over dough, I suggest parmesan breadsticks.
Slap in the oven and bake for 15-20 minutes, until dough is baked through and filling is warm.
Slice, eat, veg.