Chicken Bacon Ranch Stromboli (Print Version)
Golden stromboli layers chicken, bacon, ranch, and cheddar in soft dough for a hearty, flavorful meal.
# What You'll Need:
→ Dough
01 -
Prepared pizza dough (approximately 14 oz)
→ Filling
02 -
Rotisserie chicken, shredded (about 1 1/2 cups)
03 -
Bacon bits, cooked and drained (1/2 cup)
04 -
Ranch dressing (3/4 cup)
05 -
Cheddar cheese, freshly shredded (1 cup)
→ Seasonings
06 -
Coarse salt, to taste
07 -
Freshly ground black pepper, to taste
08 -
Garlic powder (1/2 teaspoon)
09 -
Italian seasoning blend (1 teaspoon)
→ Glaze
10 -
Egg, beaten (1 large)
# Steps to Follow:
01 -
On a lightly floured surface, gently shape the pizza dough into a large rectangle about 12 by 8 inches and approximately 1/4 inch thick without tearing it.
02 -
Spread ranch dressing evenly over the dough, leaving a 1-inch border around the edges to prevent sogginess.
03 -
Distribute bacon bits evenly over the ranch dressing, followed by the shredded chicken. Season lightly with salt, pepper, and garlic powder to enhance the flavor.
04 -
Sprinkle the shredded cheddar cheese evenly over the filling, pressing gently to secure.
05 -
Starting with the long edge closest to you, tightly roll the dough into a log, tucking in the filling as you move. Pinch the seam securely and fold the ends underneath to seal.
06 -
Place the rolled dough seam-side down on a parchment-lined baking sheet. Brush the top with the beaten egg and sprinkle Italian seasoning evenly for color and aroma.
07 -
Make two or three slits about 2 inches apart on top of the dough to allow steam to escape. Bake at 375°F (190°C) on the center rack for 15 to 20 minutes until golden and cooked through.
08 -
Let the stromboli rest for at least 5 minutes after baking to allow cheese to set. Slice into thick pieces and serve warm with extra ranch dressing if desired.
# Additional Notes:
01 -
Use freshly shredded cheese for optimal melting and better texture. Avoid overfilling the dough to prevent splitting.