Tonite I made….Buffalo Chicken Stromboli

2 tbsp Butter
1 tbsp Extra Virgin Olive Oil (EVOO)
3-4 stalks of Celery
5 Mushrooms
2 cups of shredded cooked Chicken (leftover roast chicken or 2 chicken breasts)
1/2 cup Hot Sauce ( Dinosaur BBQ Wango Tango/Dinosaur BBQ Slatherin’ Sauce/Tomato Puree/Franks Hot Sauce)
Pizza Dough
1 cup grated Cheese
1/2 cup Gorgonzola Crumbles
3 Scallions finely chopped
1 Egg

Bake at 400F/205C/Gas Mark 6

Serves 4

1. In a large pan melt butter with EVOO and cook Celery and Mushrooms for 3-4mins.
2. Add chicken and sauce, mix together with Salt & Pepper. Remove from pan & leave to cool.
3. When filling is cool, roll out pizza dough into a rectangle on a floured surface. Spread filling onto dough, not too close to the edges.

4. Top with cheeses and scallions.

5. Roll stromboli starting at one long edge, tucking in both ends firmly.

6. Whisk egg and a splash of water and lightly brush over entire surface.

7. Bake on a baking sheet until golden for 40mins.