Chicken Bacon Ranch Stromboli

This chicken bacon ranch stromboli combines tender shredded rotisserie chicken, crispy bacon, tangy ranch dressing, and sharp cheddar cheese rolled inside soft pizza dough. Baked until golden with a glossy egg wash and fragrant Italian seasoning, it makes a satisfying meal or shareable snack with minimal prep. The layers of flavors and textures come together in a comforting dish that’s as easy as it is delicious.

I first made this during a busy weeknight when I needed something fast yet satisfying. Since then it has become a goto crowdpleaser that my family always requests at parties and friendly gettogethers.

Ingredients

• Prepared pizza dough: provides a soft and chewy base that browns beautifully Choose a quality refrigerated dough brand for better rise and flavor
• Ranch dressing: adds a creamy tanginess that brightens while melding all the savory ingredients Look for real buttermilk ranch for the richest taste
• Rotisserie chicken: offers juicy texture and shortcut convenience Shred it by hand for optimal shredding instead of chopping
• Bacon bits: bring a salty crunch and smoky essence Real bacon pieces provide more flavor than processed bits
• Cheddar cheese: melts into gooey ribbons with a slightly sharp bite Freshly shredded cheese melts better and tastes less oily than pre shredded
• Salt and pepper: enhance and balance the flavors Use coarse salt for a bit of texture if you like
• Garlic powder: provides warmth and familiar American comfort flavor
• Egg (beaten): helps achieve a glossy golden crust and seals the dough for good appearance and texture
• Italian seasoning: delivers a colorful herby finish with oregano, basil, and thyme components

Instructions

Prepare the Dough:

On a lightly floured surface shape the pizza dough gently into a large rectangle approximately the thickness of a coin. Take your time to avoid tearing which can affect the final texture and how well it holds the filling.

Layer with Flavors:

Spread ranch dressing evenly across the dough surface leaving about an inch clear around the edges. This creamy layer acts as a base sauce and prevents soggy dough beneath the toppings.

Add Toppings:

Sprinkle bacon bits evenly over the ranch followed by a generous scattering of shredded rotisserie chicken. Try to ensure every bite will have some bacon and chicken. Season lightly with salt, pepper, and garlic powder to boost the overall taste.

Add Cheese:

Evenly distribute the freshly shredded cheddar cheese over the filling, pressing gently to help it stick and prevent it from falling out when rolled.

Roll It Up:

Start with the long edge of the dough closest to you and carefully roll it up like a jelly roll, keeping the filling tucked inside. When you reach the other edge, pinch the seam tightly to seal and tuck the ends under for a neat log shape.

Egg Wash and Season:

Place the stromboli seam side down on a baking sheet lined with parchment paper. Brush the entire surface with beaten egg to create a glossy golden crust. Sprinkle Italian seasoning all over for aroma and a colorful finish.

Vent and Bake:

Use a sharp knife to make two or three slits about two inches apart on top to allow steam to escape. Bake on the center oven rack at 375°F for 15 to 20 minutes until the crust turns golden and the filling is heated through.

Rest and Serve:

Let the stromboli rest for at least five minutes after baking. This resting period helps the cheese set slightly, making slicing neater. Serve warm in thick pieces alongside extra ranch dressing if desired.

There is something about cheddar cheese that draws everyone to the table even the pickiest eaters. Watching it bubble and turn golden brown on top makes this dish nearly irresistible. I remember making it for a big family reunion where it disappeared before I could even grab a slice. Sometimes food really does bring people together in the best way.

Storage Tips

Store leftover stromboli wrapped tightly in foil or an airtight container in the refrigerator. It tastes best when eaten within two days but freezes well for up to two months. For freezing, slice the stromboli first to allow easy singleserving portions. To reheat, bake it wrapped in foil at low heat to keep the crust crisp and the cheese melty inside.

Ingredient Substitutions

Any cooked chicken will work well whether you poach it yourself or use a storebought rotisserie. For cheese try mixing in mozzarella for extra stretch or swapping cheddar completely for Monterey Jack if you prefer a milder flavor. Ranch dressing can be switched out for tangy barbecue sauce for a southern twist. Turkey bacon makes a lighter alternative to traditional pork bacon without compromising crunch.

Serving Suggestions

Enjoy slices hot with a fresh green salad to balance richness or cut into smaller pieces for party appetizers. Pair it with crisp pickled vegetables or a warm bowl of soup on chilly days. For kidfriendly portions, try making mini strombolis using smaller rectangles of dough.

Serve warm with extra ranch dressing or a green salad. Leftovers reheat well for quick meals.

Common Questions About the Recipe

→ What type of chicken works best?

Shredded rotisserie chicken adds juiciness and saves time, though cooked breasts or thighs can also be used.

→ Can I use store-bought pizza dough?

Yes, prepared dough from the refrigerated section ensures easy handling and a soft chewy base.

→ How do I get a golden crust?

Brush the rolled stromboli with beaten egg before baking for a shiny, golden finish enhanced with Italian seasoning.

→ Are there alternatives to cheddar cheese?

Mozzarella, Monterey Jack, or a cheese blend work well for a different melt and flavor profile.

→ How should leftovers be stored?

Wrap slices tightly and refrigerate up to two days or freeze for longer storage; reheat wrapped to keep crust crisp.

→ What side dishes complement this stromboli?

Pairs nicely with green salad, pickled vegetables, or a warm bowl of soup for balanced meals.