Cheesy Buffalo Pepperoni Strombolis
with Buttermilk Ranch, Blue Cheese & Mixed Greens
- Milk
- Eggs
- Wheat
Classic stromboli gets the Buffalo treatment in these spicy, cheesy pizza rolls. The filling includes melty mozzarella, sharp cheddar, sliced pepperoni, and Buffalo sauce rolled into a spiral in a crispy pizza dough crust. The strombolis are served with plenty of both ranch and blue cheese dressings for dipping. Adding a mixed greens side salad makes it a complete meal perfect for game day or, really, any day.
Ingredients
½ cup
Cheddar Cheese
(Contains: Milk)
1 unit
Buffalo Sauce
1 unit
Lemon
1.5 ounce
Blue Cheese Dressing
(Contains: Eggs, Milk)
½ cup
Mozzarella Cheese
(Contains: Milk)
3.5 ounce
Pepperoni
2 unit
Pizza Dough
(Contains: Wheat)
3 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
2 ounce
Mixed Greens
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
Nutrition Values
Cooking Steps
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Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
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Quarter lemon.
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Lightly coat a baking sheet (two baking sheets for 4) with a drizzle of olive oil. Remove pizza dough from packaging and roll dough balls on baking sheet to coat all over (for 4, divide dough between two sheets).
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Arrange dough balls on sheet at least 3 inches apart and cover with a clean kitchen towel; let rest at room temperature for 20 minutes.
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Once dough has rested 20 minutes, gently press and stretch each dough ball into a 6-by-8-inch rectangle. (The dough is stretchy and the shapes won’t be perfect—that’s OK!)
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Cover with a clean kitchen towel and let rest 12 minutes more. (This will make the following step easier!)
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Once dough has rested 12 minutes, evenly sprinkle each dough rectangle with mozzarella and cheddar, leaving a ½-inch border around edges. Top with pepperoni. Drizzle Buffalo sauce in a single lengthwise layer across middle of each rectangle.
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Starting with a long side, gently fold up a 1- to 2-inch portion of one of the dough rectangles. Repeat 2-3 times until dough forms a log with the filling enclosed. Arrange stromboli, seam side down, on baking sheet; pinch ends to close and tuck underneath. Repeat with remaining dough rectangle.
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With a sharp knife, gently cut three small, shallow diagonal slits along the top of each stromboli. Bake on middle rack until golden brown and crisp, 18-22 minutes. (For 4 servings, bake on middle and top racks, switching rack positions halfway through.)
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When strombolis have about 5 minutes remaining, in a medium bowl, combine half the ranch dressing and a squeeze of lemon juice (big squeeze for 4 servings).
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Add mixed greens to bowl and toss until evenly coated.
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Halve each stromboli crosswise.
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Divide strombolis and salad between plates. Serve with blue cheese dressing and remaining ranch dressing on the side for dipping.
