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  • Cori Creeks Wilkes

    Buffalo Chicken Stromboli 2 cups cubed or shredded cooked chicken 1/4 cup crumbled blue cheese 3 tablespoons Frank's® RedHot® Sauce 1/2 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets, thawed

  • Shannon Hafdahl

    Buffalo chicken Stromboli 2 cups cubed or shredded cooked chicken 1/4 cup ranch dressing 3 tbsp. Frank's® RedHot® Original Cayenne Pepper Sauce 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed DIRECTIONS 1. Heat the oven to 400°F. Stir the chicken, ranch and hot sauce in a medium bowl. 2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x14-inch rectangle. 3. With the short side facing you, spoon the chicken mixture down the center of the pastry. Fold 2 opposite sides of the pastry to the center over the filling and press to seal. Place the pastry, seam-side down, onto a baking sheet. Tuck the ends under to seal. 4. Bake for 30 minutes or until the pastry is golden brown. Cut the pastry in quarters to serve.

  • tara franz

    Buffalo Chicken Stromboli Recipe - Pepperidge Farm & ZipList

  • Amanda McClellan

    Buffalo Chicken Stromboli - Super Bowl Food

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