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!

Allrecipes Member


Recipe Summary test

15 mins
30 mins
40 mins
85 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat the oven to 400 degrees F. Stir the chicken, cheese and hot sauce in a medium bowl.

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

  • 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.

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


Source: Camilla Saulsbury

Recipe Tips:

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

Nutrition Facts

437 calories; protein 23.6g; carbohydrates 21.1g; fat 27.7g; cholesterol 60.9mg; sodium 916.9mg. Full Nutrition

Reviews (35)

Rating: 5 stars
I made a few changes and my family thinks it went from a 10 to a 20! First, i used pizza dough to give it a true stromboli feel. The puff pastry was good, but very delicate. The second change was to make a true buffalo sauce (Franks, butter and lemon juice) which really kicked up the flavor and mellowed the bite of the hot sauce. Third and final - i also added cheddar cheese. I've made 4 of these in 1 week if that's any indication of how good it is! Read More
Rating: 5 stars
Excellent & very easy. I may add mozzarella or provolone next time for a gooey filling. Served with blue cheese. Read More
Rating: 4 stars
I used biscuits and rolled them out a little, spooned in chicken mixture pinched them closed and baked in muffin tins. They turned out really good! I also used so additional cheeses (what I had on hand) and took the advice of adding butter and lemon juice to the RedHot. Over all it was something that I would probably make again, thanks for sharing! Read More
Rating: 5 stars
I made this tonight and it was really good. I was looking for something to do with leftover Thanksgiving TURKEY. Only thing I did different was use Frank's Original Buffalo Sauce. I would next like to try this as appetizers and think I will try with either the puff pastry shells or a less expensive version would be with Grands refrigerated canned biscuits. You put the biscuit in a muffin tin, shape it to conform to sides and fill. Read More
Rating: 4 stars
As-is, the recipe gets a 4. With the suggestion from another site of adding celery and carrots cooked in butter, the recipe gets a 12. I also used pizza crust (thin crust) just because that is what I've done before. Read More
Rating: 4 stars
i'm only giving this 4 stars because i'm not sure if it was my mistake or the recipe. the pastry looked beautiful. it was golden brown and piping hot but when we cut into it the bottom layer of the pastry was a little raw. i did put it in the oven longer but it never really cooked the way i'd like it to. i will try this again and hopefully it will come out better. maybe i should roll the dough a little thinner for the bottom next time Read More
Rating: 5 stars
This dish was so easy to make and very very good. I recommend some dipping sauce such as more Bleu Cheese or Ranch. Read More
Rating: 4 stars
Very tasty! I served it for a card party I had, and everyone loved it. I did have to bake it for almost an hour because the bottom was doughy. Possibly could have been because I made it early in the day and then refrigerated it before baking? Read More
Rating: 5 stars
This was awesome. It was spicy enough, yet light enough to be add extra to our Christmas Eve appetizer feast. It was very simple to make as well. Read More