Chicken Bacon Ranch Stromboli
A delicious and customizable chicken bacon ranch stromboli that combines tender chicken and crispy bacon wrapped in pizza dough, perfect for any occasion.
Ingredients
Main Ingredients
- 1 lb chicken breast, cooked and shredded Use leftover rotisserie chicken for convenience.
- 6 slices bacon, cooked and crumbled Crispy bacon adds more flavor.
- ½ cup ranch dressing Feel free to substitute with Greek yogurt-based ranch.
- 1 cup shredded mozzarella cheese Cheddar or dairy-free cheese can be used as substitutes.
- 1 package pizza dough Store-bought or homemade dough works well.
- 1 egg beaten (for egg wash) Gives the stromboli a glossy finish.
Instructions
Preparation
- Start by gathering all your ingredients. Cook the chicken and bacon if you haven’t already. Shred the chicken and crumble the bacon into bite-sized pieces.
- In a mixing bowl, combine the shredded chicken, crumbled bacon, ranch dressing, and shredded mozzarella cheese. Stir until well-combined.
- Preheat your oven to 375°F (190°C) for even baking.
- On a lightly floured surface, roll out the pizza dough into a rectangular shape about 1/4 inch thick.
- Carefully spoon the chicken mixture down the center of the rolled-out dough, leaving space at the edges.
- Starting from one end, gently roll the dough over the chicken mixture, tucking in the sides as you go.
- Place the stromboli seam-side down on a baking sheet lined with parchment paper. Brush the top with beaten egg.
- Bake in the preheated oven for 25-30 minutes or until golden brown.
- Remove from the oven and let it cool for a few minutes before slicing.
- Slice into rounds and serve warm, optionally with dipping sauces.
Notes
To keep the stromboli fresh, store in an airtight container in the fridge for up to three days. For reheating, bake at 350°F for 10-15 minutes to maintain warmth and crunch.