Do you have little time but still want to serve a charming appetizer for your next party? This spicy BBQ buffalo chicken stromboli wrapped in flaky fillo sheets is quick and easy to make so you can spend more time with your guests.
You will love this mess-free twist on your favorite game day appetizer - chicken wings. You'll get more for your buck and it's a guaranteed crowd-pleaser.
Use rotisserie or leftover cooked chicken for the quickest result, mix with BBQ and buffalo sauce, and some cheese - voila!
Fillo, phyllo, or filo dough?
No matter what you call it, they're all flaky deliciousness. We're using organic dough (order online or buy at your local Whole Foods) to make this delicious stromboli for three reasons:
- It contains less gluten than pizza dough, puff pastry, or crescent dough.
- Fillo provides a great texture contrast. Who doesn't like flaky, crunchy layers?
- These fillo sheets are thicker than most and perfect for rolling up into a pinwheel.
When we gear up for a game day, we're not only ready for some football we're also ready for mouth-watering snacks! Doesn't everyone associate Super Ball with finger food?
You'll win big with this BBQ buffalo chicken stromboli! I know you don't want to spend all day in the kitchen, that's why this recipe is as simple as it gets. From start to finish in less than 30 minutes!
Serve with ranch or blue cheese dressing for dipping! I'll be making these again for the College Football Playoff party.
GO NOTRE DAME!!! I live in the hometown of FIGHTING IRISH! What is your favorite team? What are your favorite easy appetizers to serve?
🔪 Instructions
- Mix barbecue and buffalo sauce in with the cooked chicken, then fold in the cheeses.
- Brush each fillo sheet with a little of the melted butter and sprinkle lightly with breadcrumbs. Put another layer of fillo dough on top, and repeat the butter and breadcrumb process again and again until you have 4 layers. Spoon half of the curry chicken mixture along one edge (lengthwise) of the pastry. Roll it up tightly and set the roll seam side down on the prepared baking sheet.
- Repeat the process with the rest of the fillo and chicken mixture to make a second roll. Brush each roll with the rest of the melted butter and score both rolls diagonally into 1-inch pieces with a serrated knife.
- Bake for 20 minutes, or until the top is golden brown.
Recipe notes:
- You can add thinly sliced and sautéed red onions to the mix.
- Substitute oil with butter.
- Oven temperatures vary. Keep your eye on the fillo during the last 5 minutes of baking. Also, fillo thickness varies. Reduce the baking to 12-15 minutes if using extra thin fillo sheets.
- Use jackfruit instead of chicken for a vegetarian version.
Other delicious appetizers to try:
- Spicy Shrimp in Crispy Kataifi Dough
- Steak and Mushroom Mini Quesadillas
- Spicy Fillo Samosa Edible Firecrackers
- Homemade Hummus Recipe
- Homemade Tzatziki Sauce
- Oven-Baked Bang Bang Shrimp
- Pork Neck Bone Gravy
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
BBQ Buffalo Chicken Fillo Stromboli
EQUIPMENT
- sheet pan
Ingredients
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Melt 4 tablespoons butter and set aside. Prepare a large sheet pan with a layer of nonstick foil or parchment paper.
- Take your fillo dough and lay out one sheet on a clean surface. Brush it with a little of the melted butter and sprinkle lightly with breadcrumbs (the breadcrumbs will create a bit of separation between each layer of fillo). Put another layer of fillo dough on top, and repeat the butter and breadcrumb process again and again until you have 4 layers.
- Spoon half of the curry chicken mixture along one edge (lengthwise) of the fillo. Roll it up tightly and set the roll seam side down on the prepared baking sheet.
- Bake for 20 minutes, or until the top is golden brown (*check the Free Tip section). Let rest for 10 minutes before slicing the rest of the way through. Serve warm or at room temperature and with ranch or blue cheese salad dressing for dipping.
Notes
- You can add thinly sliced and sautéed red onions to the mix.
- Substitute oil with butter.
- Oven temperatures vary. Keep your eye on the fillo during the last 5 minutes of baking. Also, fillo thickness varies. Reduce the baking to 12-15 minutes if using extra thin fillo sheets.
- Use jackfruit instead of chicken for a vegetarian version.
eclecticredbarnBeverly says
My husband would go nuts over this. I am pinning it to make over the holidays. Please stop by Thursday Favorite Things since you are being featured.
Hugs,
Bev
Jas says
Thank you so much for the honor, Bev! I know he'll like it. You've got the favorite chicken flavors and the vessel all in one, plus you'll keep your fingers clean, lol. What's not to like? Happy holidays!
Janice @FarmersgirlCook says
This looks so tasty, I love how crisp filo pastry becomes, crumbs everywhere but absolutely worth it!
Jas says
Absolutely, the crunch is everything! 😀 Thaks for stopping in, Janice! x
Nancy W says
These look amazing!
Jas says
Thank you, Nancy! 😀
Jean | Delightful Repast says
Sounds delish AND it's oh so pretty! #MakeItPrettyMonday
Jas says
Awe, thank you, Jean!
Recipes Made Easy says
Oh My these look good and I know they would go down a treat in our house. I didnt know that you could get different thicknesses of filo pastry, although I know here in the Uk the quality can cary and i often find the filo I get from my local Turkish shop is the best and probably a bit thicker than the more well know big brands. Thank you for linking to #CookBlogShare
Jas says
Yes, the Turkish fillo would be thicker! I like thin fillo for baklava though, but all the other fillings stay put better in thicker sheets. Thanks for stopping in. Happy Holidays! 🙂
Zeba@Food For The Soul says
What a lovely way to use the fillo dough. Looks great and thanks for sharing on Fiesta Friday!
Jas says
Thank you much, Zeba! x
Ron says
Don’t you love filo dough, it’s so versatile. Wish we had a Fillo Factory over here, although we get some pretty decent filo. Your BBQ Buffalo Chicken Fillo Stromboli looks great. I love the idea and I’ve also pinned this one.
Jas says
I do. It's the traditional pastry of my homeland and usually homemade, but who's got time for that nowadays? Of all store-bought fillo I've tried, the Fillo Factory's is the closest to the ones you can get in my country. 😀 Hope you enjoy this dish! xx
Karen (Back Road Journal) says
We have been invited to a cocktail party and asked to bring an appetizer. I've pinned yours as I'm sure everyone will love it.
Jas says
Awesome! Thank you so much. It's a different dish yet with a familiar flavor. Hope everyone likes it! 😀 xx