Description
Chicken Bacon Ranch Stromboli features tender shredded chicken, crispy bacon, and creamy ranch dressing wrapped in golden, crispy pizza dough. This savory stromboli is easy to prepare and perfect for quick weeknight dinners or game-day gatherings.
Ingredients
Scale
Stromboli
- 1 (13.8-ounce) can refrigerated pizza dough
- 1 ½ cups shredded mozzarella cheese
- 1 ½ cups shredded rotisserie chicken
- ½ cup chopped crisp bacon (about 12 slices)
- ½ cup ranch dressing
Topping & Finishing
- 1 large egg, beaten
- 1 tablespoon water
- 1 teaspoon ranch seasoning
- 1 teaspoon chopped fresh parsley
- Additional ranch dressing for dipping (optional)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the stromboli.
- Roll Out Dough: Roll out the refrigerated pizza dough on a piece of parchment paper placed on a sheet pan, stretching it to an even thickness.
- Add Cheese: Spread 1 ½ cups of shredded mozzarella evenly down the center of the dough, leaving about an inch of space on both ends and about one third of the dough empty on each side.
- Layer Fillings: Top the mozzarella with shredded rotisserie chicken, chopped crispy bacon, and ranch dressing spread evenly over the cheese.
- Roll Dough: Fold over one empty side of the dough and roll tightly like a cinnamon roll, pinching the seams and ends together firmly to seal.
- Prepare Egg Wash: In a small bowl, whisk together the beaten egg and 1 tablespoon of water to create an egg wash.
- Place and Brush: Transfer the rolled stromboli seam-side down onto the parchment-lined sheet pan. Brush the top with egg wash to help it brown beautifully.
- Season and Vent: Sprinkle ranch seasoning and chopped fresh parsley on top. Cut a few slits across the top of the dough to allow steam to escape while baking.
- Bake: Bake in the preheated oven for 25 minutes, or until the stromboli is golden brown and cooked through.
- Serve: Let cool slightly, then slice and serve with additional ranch dressing for dipping if desired.
Notes
- For extra crispiness, you can brush a little olive oil along with the egg wash before baking.
- If you prefer, substitute rotisserie chicken with cooked shredded chicken breast or thighs.
- Use a pizza cutter for clean, easier slicing of the stromboli after baking.
- Make sure to seal the dough edges tightly to prevent fillings from leaking during baking.
- Store leftovers wrapped tightly in plastic wrap in the refrigerator for up to 3 days, and reheat in the oven for best texture.
