January 16, 2011

Buffalo Chicken Stromboli

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1 package (9 oz) frozen cooked chicken strips (about 2 cups), thawed, cut into 1/2-inch pieces
1/4 cup buffalo wing sauce
3/4 cup shredded mozzarella cheese (3 oz)
1/4 cup crumbled blue cheese (1 oz)
1 medium green or red bell pepper, cut into thin bite-size strips (or use strips of both colors)
1/4 cup finely chopped red onion
Blue cheese dressing, if desired

1 Heat oven to 350°F. Spray large cookie sheet with cooking spray.
Unroll both cans of dough into 2 large rectangles on cookie sheet.
Place rectangles with long sides together, forming 15x10-inch rectangle; press edges and perforations to seal.
2 In medium bowl, mix chicken and buffalo wing sauce.
Spoon chicken mixture lengthwise in 4-inch-wide strip down center of dough to within 1 inch of short sides.
Top with mozzarella and blue cheeses, bell pepper and onion.
3 Bring long sides of dough up over filling, overlapping 1 inch; firmly press center seam and with fork, press ends to seal.
4 Bake 30 to 40 minutes or until deep golden brown. Immediately remove from cookie sheet. Cut crosswise into slices; serve warm with salad dressing.


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