Chicken Bacon Ranch Stromboli (Print Version)
# Ingredients:
→ Dough
01 -
1 lb pizza dough
→ Fillings
02 -
0.5 cup ranch dressing
03 -
1.5 cups shredded mozzarella cheese
04 -
4 strips thick-cut bacon, cooked and crumbled
05 -
1 cup cooked chicken, diced
06 -
0.25 cup thinly sliced red onion
→ Garnish and finishing
07 -
1 tbsp chopped fresh parsley (optional)
08 -
1 egg, beaten (for egg wash)
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Allow the pizza dough to rest at room temperature for 10 to 15 minutes.
02 -
Lightly flour a clean surface and roll out the dough into a large rectangular shape.
03 -
Spread ranch dressing evenly over the dough, leaving a one-inch border. Layer shredded mozzarella, crumbled bacon, diced chicken, and sliced red onion evenly.
04 -
Roll the dough tightly from one long edge, pinch the seams and ends firmly to seal. Place the seam side down on a parchment-lined baking sheet.
05 -
Brush the surface with the beaten egg to promote browning. Cut several shallow slits on top to allow steam to escape during baking.
06 -
Bake for 25 to 30 minutes or until the crust is golden brown and puffed.
07 -
Allow to cool for 5 minutes before slicing. Garnish with chopped parsley if desired and serve warm.
# Notes:
01 -
Use pre-cooked or rotisserie chicken for convenience. Customize fillings with preferred vegetables or cheeses. Ensure dough is sealed tightly to prevent leaks during baking.