Matty’s Buffalo Chicken Super Stromboli

If you’re struggling, consider therapy with our sponsor. Click https://betterhelp.com/matty for a discount on your first month of therapy. TAKE ALL THE BEST PARTS OF BUFFALO CUISINE AND ROLL IT UP FOR THE BIG GAME CRUNCH ON THIS BUFFALO CHICKEN STROMBOLI BUBBLIN HOT GET TAILGATING THROW YOUR BODY ON TO A TABLE LADEN WITH STROMBOLIS THANK YOU Matty's World Merch: http://bit.ly/4fPicI2 Matheson Cookware: https://bit.ly/4p9XK9p Join this channel to get access to perks: https://www.youtube.com/channel/UCpqH8-BBNTsluhcOzFKWLuw/join INGREDIENTS: 1 Jalapeno 1 Green Pepper 1 White Onion 4 Cloves of Garlic 2 Tbs Vegetable Oil 1 Tbs Garlic Powder 2 Tsp Cayenne 2 Tsp Chipotle 1 Tsp Allspice 2 Tsp Aleppo Pepper 1 Cup of Coffee 1 Quart Beef Stock 1 Can Tomato Puree 1 Tsp Worcestershire Sauce 1/4 Cup Frank’s Hot Sauce 1/4 Cup Ketchup 2lbs Ground Beef 1 Rotisserie Chicken 1/3 Cup Frank’s Hot Sauce 1 1/2 Stick of Butter 1 Pizza Dough (Optional Pizza Dough Recipe below) 1/2 Cup Asiago Cheese (Shredded) 1/2 Cup Aged Cheddar Cheese (Shredded) 1/2 Cup Mozzarella Cheese (Shredded) 2 Tbs Melted Butter Extra Virgin Olive Oil Sesame Seeds Salt 1/2 Cup Crumbled Blue Cheese 1/4 Cup Heavy Cream 1 Tsp Distilled White Vinegar 1 Tsp Garlic Powder 1/3 Cup Mayonnaise Salt 1/2 Head Iceberg Lettuce 1 Tomato COOKING METHOD: 1. Preheat an oven to 300 Degrees Fahrenheit. Roughly chop the Jalapeño, Green Pepper, and Onion. Add to a blender with the Cloves of Garlic. Blend until smooth. 2. Add the pureed vegetables to a large pot over medium/low heat. Once the puree is nearly dry, add the spices to the pot and toast them until aromatic. Deglaze the pot with the Coffee. Reduce until nearly dry. 3. Heat a large cast iron pan over high heat. Once hot, sear the ground beef, breaking up any large pieces. 4. Add the Beef Stock, Tomato Puree, Worcestershire Sauce, Frank’s, and Ketchup to the pot. Stir until thoroughly mixed. Continue to cook over medium to medium/high heat. Once the ground beef is browned, add it to the base of the chili. 5. Add the Chili to the oven, and cook with the lid off for 1-2 hours, or until the chili has reduced by half and the flavor has deepened. Season to taste with Salt. Stromboli: 1. Preheat the oven to 375 Degrees Fahrenheit. 2. Using your fingers, remove all the bones from the rotisserie chicken. Shred the chicken and use your knife to roughly chop the meat and the skin. 3. Add the Chicken, Frank’s and Butter to a large bowl and mix thoroughly with your hands. Season with Salt to taste. 4. Roll out and toss the pizza dough on a floured surface until it is roughly a foot in diameter and 1/4-1/2 inch thick. 5. Spread the buffalo chicken mixture in a thin layer on top of the dough. Evenly sprinkle the Asiago, Cheddar and Mozzarella Cheese over the Chicken. 6. Gently roll up the Stromboli into a tight log shape, pinching the ends to keep the ingredients inside while baking, brush with melted butter and Olive Oil. 7. Generously sprinkle/Roll the Stromboli in sesame seeds. 8. Place the Stromboli in the oven on a pizza stone, or a sheet tray lined with parchment paper. Bake until the dough is fully caramelized and crispy. Roughly 30-45 minutes. Blue Cheese Dip: 1. Combine the Blue Cheese, Heavy Cream, Mayonnaise, and Garlic powder in a small bowl. Mix until combined, season to taste with salt. 2. Once the Stromboli has rested, using a serrated knife, cut into slices 2-3 inches thick. 3. Shred the iceberg lettuce and slice the tomato. 4. Arrange the sliced Stromboli on the plate. Top with the finished Chili, Blue Cheese Sauce, Iceberg Lettuce and Tomato. Serve. Optional Pizza Dough 2.5 Cups of Water 1/2 Tsp Active Dry Yeast 4.5 Cups Sifted 00 Flour 2 Cups Sifted Bread Flour 2 Tbs Olive Oil 1 Tbs Kosher Salt Method: 1. Warm the water to 78 Degrees Fahrenheit. Add the warm water and the Yeast to a bowl for a stand mixer and whisk together. Let stand for 10 minutes to activate the yeast. 2. Add both flours to the bowl. Using the dough hook attachment, mix on low speed until the dough is combined. It should be a shaggy mass. 3. Remove the bowl from the mixer and cover with plastic wrap to let the dough hydrate for 30 minutes. 4. After resting, return the bowl to the mixer and mix on medium speed for 5 minutes. 5. Add the salt and olive oil, and continue mixing for another 5 minutes. 6. Transfer the dough to a lightly oiled container. Bulk ferment the dough, doing a stretch and fold every 30 minutes. 7. Shape the dough into a tight ball and transfer in an oiled container into a fridge. Cold ferment for 24-48 hours.