2 tablespoons butter
1 tablespoon EVOO – Extra Virgin
3 to 4 stalks of celery, chopped
1 large or 2 medium carrots, peeled and chopped
2 cups chopped cooked chicken, such as rotisserie, leftovers from the night before or cooked chicken breasts
1/2 cup hot sauce, such as Frankâ€™s Red Hot, for extra spicy or1/4 cup tomato sauce or juice mixed with 2 tablespoons hot sauce, for mild
1 pizza dough, defrosted
1 cup Monterey jack cheese
1/2 cup blue cheese crumbles
3 scallions, sliced
A sprinkle of sesame seeds or poppy seeds
Preheat oven to 400ËšF. In a large skillet over medium-high heat, melt the butter with the EVOO and cook the celery and carrots until tender, about 3-4Â minutes. Add the chicken and hot sauce to the pan Â and toss everythingÂ together with some salt and ground black Â pepper. Set aside and let cool.
When the filling is cool, roll out the pizza dough into a Â rectangle on a floured surface. Spread the cooled filling evenly out ontoÂ the entire dough, making sure not to get too close the any of the edges. Top
with cheeses and scallions. Roll the stromboli, starting at one of theÂ long sides, tucking in both ends firmly. Press the seam with your fingers toÂ seal. In a small bowl, whisk the egg with a splash of water then lightly brush it over the stromboli, covering the entire surface. Sprinkle with sesame or poppy seeds, transfer to a baking sheet and bake in the oven until golden brown, about 40 minutes (I would start checking it at about 25, though.Â Mine was browned and ready to come out then!).