Chicken Bacon Ranch Stromboli

This chicken bacon ranch stromboli is the perfect comfort food that combines crispy bacon, tender chicken, creamy ranch, and melty mozzarella all wrapped up in a golden, flaky crust. It makes a fantastic weeknight dinner or a crowd-pleasing appetizer for your next gathering.

Ingredients

• One pound pizza dough for a soft and chewy base room temperature dough is easier to roll
• Half a cup ranch dressing adds creamy tang and seasoning
• One and a half cups shredded mozzarella cheese for the gooey melty layer that pulls everything together
• Four strips thick-cut bacon cooked and crumbled to bring smoky crispness
• One cup cooked chicken diced for tender protein that complements bacon nicely rotisserie chicken works great here
• Quarter cup thinly sliced red onion for a mild bite and subtle sharpness
• One tablespoon chopped fresh parsley optional for a fresh herbal note and color contrast
• One beaten egg for brushing the dough to achieve that beautiful golden crust

Step-by-Step Instructions

Savor the Prep:

Preheat your oven to 375 degrees Fahrenheit and leave the pizza dough at room temperature for about 10 to 15 minutes so it becomes more pliable and easier to handle.

Shape the Dough:

Lightly dust your work surface with flour and roll out the dough into a large rectangle roughly 12 by 16 inches. This shape makes rolling up the stromboli simple and neat.

Build the Filling:

Spread the ranch dressing evenly over the dough, stopping an inch from the edges to keep the filling from spilling out. Sprinkle the mozzarella all over then add crumbled bacon, diced chicken, and thinly sliced red onion so each bite offers a balance of flavors.

Roll and Seal:

Starting from one long side, roll the dough tightly like a jelly roll. Pinch the seams and the ends firmly to seal everything inside and prevent leaking. Place the stromboli seam side down on a baking sheet lined with parchment paper.

Egg Wash and Vent:

Brush the top with the beaten egg to encourage a golden and shiny crust. Cut a few small slits on top to let steam escape while baking, which helps keep it crisp.

Bake to Perfection:

Bake in the preheated oven for 25 to 30 minutes or until the crust is beautifully golden and puffed. Let cool for about five minutes before slicing to allow the filling to set.

Final Touch:

If using, sprinkle chopped fresh parsley on top for a pop of color and fresh flavor. Slice into pieces and serve warm so the cheese stays melty.

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Storage Tips

Wrap the stromboli tightly in foil or plastic wrap and refrigerate for up to three days. To reheat, place it in a 350 degree Fahrenheit oven until warmed through and crispy on the outside. You can also slice and freeze portions for up to two months, reheating them straight from frozen.

Ingredient Substitutions

You can swap ranch dressing for a mix of mayo and herbs if preferred. Use cooked turkey or ham instead of chicken. Feel free to experiment with different cheeses like provolone or pepper jack for varied flavors.

Serving Suggestions

Pair the stromboli with a fresh green salad or roasted vegetables. It also works well alongside dipping sauces like marinara or extra ranch for those who want to double down on flavor.

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Frequently Asked Questions

→ What type of dough works best for stromboli?

Pizza dough with good elasticity and a soft crumb is ideal, as it rolls easily and bakes to a golden crust.

→ Can I use rotisserie chicken for this dish?

Absolutely. Rotisserie chicken is a convenient and flavorful shortcut that saves prep time.

→ How do I prevent the filling from leaking during baking?

Make sure to pinch and tightly seal all seams and edges of the dough before baking to keep the filling inside.

→ What is the purpose of brushing the stromboli with egg wash?

Egg wash gives the crust a glossy, golden finish and helps it develop a slightly crisp texture.

→ Can I customize the fillings?

Yes, you can add vegetables or different cheeses based on your preferences to enhance flavor and texture.

→ How long should the stromboli cool before slicing?

Let it cool about 5 minutes after baking to allow the filling to set and make slicing easier.