Matty’s Buffalo Chicken Super Stromboli | Cookin' Somethin'

By Matty Matheson · 120 min

Ingredients

Instructions

1. Preheat the oven to 300°F. Blend the jalapeño, green pepper, onion and garlic cloves until smooth.
2. Cook the purée in a large pot over medium-low heat until nearly dry. Add the spices and toast until fragrant. Deglaze with the coffee and reduce until nearly dry.
3. Heat a large cast iron pan over high heat and brown the ground beef, breaking up large pieces.
4. Add the beef stock, tomato purée, Worcestershire sauce, Frank's and ketchup to the pot and stir well. Keep cooking over medium to medium-high heat, then add the browned beef.
5. Put the chili in the oven with the lid off for 1 to 2 hours, until reduced by half and deeply flavored. Season with salt.
6. Preheat the oven to 375°F. Shred the rotisserie chicken, removing all bones, and chop the meat and skin.
7. Mix the chicken, Frank's and butter in a bowl, then season with salt.
8. Roll the dough on a floured surface to about 12 inches across and 1/4 to 1/2 inch thick. Spread the chicken mixture thinly over it and sprinkle with the asiago, cheddar and mozzarella.
9. Roll into a tight log, pinching the ends. Brush with melted butter and olive oil, then coat generously with sesame seeds.
10. Bake on a pizza stone or parchment-lined tray for 30 to 45 minutes, until the dough is deeply caramelized and crisp.
11. Mix the blue cheese, cream, mayonnaise and garlic powder, then season with salt.
12. Once the stromboli has rested, slice 2 to 3 inches thick. Shred the lettuce and slice the tomato, then plate with the chili, blue cheese sauce, lettuce and tomato.

Summarized from Matty Matheson's video. Watch it for the details.

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