Ingredients:
2 cups cooked chicken, shredded or diced
1/2 cup wing sauce (such as Frank's)
3 sweet Italian/Cubanelle peppers, thinly sliced
1 small red onion, sliced
1 tbsp olive oil
1 ball of pizza dough (get it from your local pizza place)
4 cups shredded mozzarella
cooking spray
1 egg, beaten
1 jar of prepared blue cheese dressing (found in produce section)
wing sauce to taste
Preheat oven to 375 degrees and spray a large baking sheet with cooking spray. In a small bowl, toss 2 cups of chicken with 1/2 cup of wing sauce. In a medium skillet, heat olive oil over medium low heat and add sliced peppers. Cook about 5 minutes until they have softened and released some of their moisture. Add sliced onion and continue cooking for 2 minutes. Remove from heat and set aside.
Punch dough down and place on a lightly floured surface. Use a rolling pin to flatten to dough to a rough 17" x 17" rectangle. Use flour as necessary to prevent sticking. Leaving a 1 inch boarder on all sides, sprinkle surface of dough with mozzarella cheese, chicken and cooled pepper/onion mixture. Roll into log starting at one of the longest ends. Place seam side down on greased pan. Using a serrated knife, slice 3 to 4 one inch slices in the top of the stromboli to allow steam to escape. Brush visible surface with beaten egg. Bake for approximately 20 minutes, or until outside is golden brown. Allow to cool 15 minutes and then serve sliced along with blue cheese or ranch dressing mixed with wing sauce.
This can be made ahead and reheated. It can even be frozen and reheated. Just allow to sit 10 to 15 minutes before slicing.
