Night 1 of New Dinner Recipes

The positives of having the ache, fever, chill, headache flu is that while confined to either your couch or bed one can still accomplish things (where as, while having the stomach flu, making it to the toilet IN TIME consumes the entire sickness- hogging any other accomplishments that may come from being checked out of every day commitments for a day or two...).  All Thurs. afternoon and most of Fri. I found myself in the fever, chill, headache flu predicament-   By Fri. morning it was time to multi task- Along with letting the flu virus finish it's course I decided to recipe plan a weeks worth of new dinner recipes (something I have been meaning to do for awhile but could not seem to find the time to do).......
We tried the first one today and it was delicious and easy- I will share each one as we try it (want to make sure it is good before passing it on)-
I found this first recipe on Pinterest from a blogger named  Pineapple Grass.......... We had it today after church and it was YUMMY!

Buffalo Chicken Stromboli

Serves 4, or 2 very hungry eaters. I sliced into 8 strips to serve at a party.

I used shredded chicken instead of turkey, and a premade pizza dough. This is a fantastic stromboli. LOVED it!

Dough:

I used a canister of premade pizza dough, but the blog linked above has a recipe for homemade, if you prefer

Filling:

1 lb. boneless chicken breast

1/4 cup red hot sauce (I used one that was not hot but still had spice)

2 T. butter, melted

1 cup diced onions

3/4 cup bleu cheese

1 cup shredded mozzarella

Oil, Parmesan, and fresh parsley for topping

Cook chicken on a grill, in a skillet, or by poaching. Once chicken is cooked through, shred or dice into 1-2″-1″ cubes and combine with Frank’s red hot and butter. Increase the amount of Frank's if you prefer a spicier dish.

Pre-heat oven to 425˚ with a baking stone (if you have one).

Role out pizza dough into a 16″x10″ rectangle with the 16″ edge parallel to your body. Leaving a 1″ border, spread chicken over dough (drizzle a little of the extra Frank’s over the chicken-about 2-3 T). Sprinkle Onions, Bleu cheese and mozzarella on top of that (the amount of cheese is really up to you). Beginning with the side closest to you, begin to roll the stromboli away from you. When finished, seal each end edge and the long edge by pinching the dough. Cut three-four slits in the top and brush with olive oil and sprinkle with fresh parsley and Parmesan  Slide onto baking stone (or sheet tray) and bake for 20-30 minutes or until the filling begins to bubble out and the crust is golden. Let cool slightly before cutting.