I have regrets about this year's Super Bowl menu. Not about what was on the menu (because it was quite the delicious spread), but regrets about the actual piece of paper that had all of our recipes written on it. Remember how I told you that Dan is selectively particular about certain things? One of his things is menus. When we prepare food for guests, he likes to write out a very detailed diagram of how the serving table will look. His latest diagram made me giggle more than most because it had T.O.P. written in the middle of the page (short for Tower of Perfection, of course). I wish I had saved it! I'm sure he would absolutely love me sharing that with all of you.
I believe this recipe was meant to sit atop the T.O.P. because it was one that we were both particularly excited about. We came up with the idea about a week before the Super Bowl while brainstorming recipe ideas. We love stromboli. It is delicious and a great party food. And since Dan was making a huge batch of buffalo sauce for his wings, we had the idea of combining the two! Buffalo chicken and stromboli indeed turned out to be a successful marriage. This was my personal favorite of all of our Super Bowl spread. It's placement on the T.O.P. was well-deserved.
Preheat your oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray and set aside. Line a baking sheet with aluminum foil and coat with cooking spray. Set aside.
Place 4 defrosted chicken breast halves in the prepared baking dish and bake in the preheated oven for 20 to 25 minutes, or unil juices run clear and meat is cooked through. Allow the chicken to cool and then shred.
In a large bowl, combine the shredded chicken with 3/4 cup buffalo sauce. Mix well. Increase the oven temperature to 400 degrees F.
Lightly flour a work surface. Roll 1 pound of frozen pizza dough (at room temperature) into a 14x10-inch rectangle. Spread with the chicken-sauce mixture, leaving a 1-inch border around the dough edges on all sides. Top with 1 cup of blue cheese crumbles and 2 cups of shredded mozzarella cheese.
Fold 1 inch of dough over the filling on the short sides of the rectangle. Fold the long ends over the filling, pinching the dough together at the corners.
Roll the dough, starting at one of the long ends, as tightly as possible. Pinch the seam to seal.
Transfer the roll, seam side down, to the prepared baking sheet and brush with 1 lightly beaten egg.
Bake in the preheated oven for 30 minutes, or until the bread is golden.
Loosen the bottom of stromboli from the foil with a spatula and transfer to a cutting board. Let cool. Cut into slices and serve warm.
I promise I will save Dan's next party table diagram! Enjoy this stromboli. It is seriously delicious and a huge crowd-pleaser!