Chicken Bacon Ranch Stromboli

Nothing beats a warm, cheesy Chicken Bacon Ranch Stromboli when you want a comforting dinner or hearty party snack you can make without fuss. This classic combination of smoky bacon, tender chicken, gooey cheese, and tangy ranch tucked into soft pizza dough always brings everyone to the kitchen.

I still remember the first bite my family took of this stromboli. From that night on, the sizzle of bacon in the skillet means Stromboli night is coming, and no one is ever late to the table.

Ingredients

• Pizza dough: one pound Look for dough that feels soft and elastic for easy rolling
• Ranch dressing: one half cup Adds delicious tang Use your favorite creamy brand
• Shredded mozzarella cheese: one and a half cups Melts smoothly for a stringy bite Always grab whole milk mozzarella for best flavor
• Cooked thick-cut bacon: four strips crumbled Look for thick-cut for extra chew
• Cooked chicken: one cup diced Rotisserie chicken or any leftover roast chicken saves time
• Red onion: one quarter cup thinly sliced Adds zing with a subtle bite Choose a firm, shiny onion
• Fresh parsley: one tablespoon chopped Adds freshness and a pop of green Choose leaves that are crisp with no wilting
• Egg: one beaten Ensures a shiny golden crust Always use a fresh large egg for best results

Instructions

Prepare the Dough:

Let your pizza dough rest at room temperature for ten to fifteen minutes before shaping This makes it easy to roll without tearing

Shape the Base:

Lightly flour your work surface Roll the dough into a large rectangle about quarter inch thick Try to keep the edges even for a uniform bake

Spread the Ranch:

Gently spoon the ranch dressing onto your rectangle Spread evenly but leave about a one-inch border all around to help with sealing later

Layer the Fillings:

Scatter mozzarella cheese across the ranch, then evenly sprinkle the diced chicken, crumbled bacon, and thinly sliced red onion on top Press filling in gently so everything stays put during rolling

Roll and Seal:

Starting from one long edge, carefully roll the dough up like a jelly roll Keep the roll tight for a uniform slice Pinch the seams and both ends firmly to seal in all the goodness

Transfer to Baking Sheet:

Place the stromboli seam-side down on a parchment-lined baking sheet This helps hold its shape during baking

Egg Wash and Vent:

Brush the top with the beaten egg for a glossy finish Cut a few shallow slits across the top to allow steam to escape and keep the crust crisp

Bake:

Place in a preheated oven at 375 degrees Fahrenheit or 190 degrees Celsius Bake for twenty five to thirty minutes until the crust is golden, puffed, and sounds hollow when tapped

Cool and Serve:

Let the stromboli cool for five minutes before slicing This keeps the cheese from oozing out and gives neater portions Garnish with chopped parsley and serve while still warm

My favorite part is the bacon Every time I crisp it up in the pan the kitchen fills with that unmistakable aroma My kids will sneak a piece if I do not keep an eye on the plate and sometimes the sizzle brings back memories of making brunch together as a family

Storage Tips

Leftover stromboli will keep in an airtight container in the fridge for up to three days For best results reheat slices in a toaster oven or regular oven to crisp the crust again Avoid microwaving as it softens the dough Keep the parsley garnish separate until ready to serve

Ingredient Substitutions

Swap cooked turkey or ham for the chicken for a holiday twist You can use cheddar or provolone for a stronger cheese flavor If you are out of ranch try garlic cream cheese with a splash of milk for a tangy substitute Vegetarian version is simple Just skip the chicken and use sautéed peppers and mushrooms

Serving Suggestions

Slice into thick pieces for a quick weeknight dinner Serve with a crisp side salad or carrot sticks If you are hosting a party cut small slices and arrange on a platter with extra ranch for dipping A soup like tomato bisque makes a comforting pairing for chilly nights

Cultural or Historical Context

Stromboli gets its name from the Italian island made famous by volcanoes but this filled bread has roots in Italian American kitchens It is all about rolling up favorite pizza toppings inside chewy dough It is a cousin to the calzone but easier to shape and slice Stromboli is a celebration of baking for sharing

Seasonal Adaptations

Fresh baby spinach for spring freshness Roasted peppers add smoky sweetness in late summer Butternut squash and sage give an autumn twist

Success Stories

Once I brought this stromboli to my neighbor’s potluck and it was gone before I finished greeting everyone Even picky eaters asked for the recipe and one friend now makes it for her family’s Friday movie night It always surprises me how the simple combination of cheese and bacon can bring people together

Freezer Meal Conversion

Fully assemble and roll your stromboli Place it unbaked on a tray and freeze until solid Then wrap tightly in foil and store up to two months To bake from frozen just add an extra ten minutes to the usual oven time No need to thaw The crust comes out just as golden and delicious

This stromboli is sure to become a favorite in your home It is versatile, savory, and always brings people together around the table

Recipe FAQs

→ Can I use rotisserie chicken for this dish?

Yes, shredded rotisserie chicken is convenient and adds flavor and moisture to the stromboli filling.

→ How can I prevent the dough from getting soggy?

Leave a border when spreading ranch and layer ingredients evenly. Bake until the crust is crisp and golden.

→ Is homemade dough better than store-bought?

Both work well. Homemade offers a fresher taste while store-bought saves time and still yields a delicious result.

→ What can I serve with this stromboli?

Pair with a green salad, extra ranch for dipping, or roasted vegetables for a balanced meal.

→ How do I reheat leftovers while keeping them crispy?

Reheat slices in a toaster oven or standard oven at 350°F until warmed through for the best texture.