Chicken Bacon Ranch Stromboli

This Chicken Bacon Ranch Stromboli transforms simple ingredients into a crowd-pleasing dinner that's become my go-to solution for busy weeknights. The combination of savory rotisserie chicken, crispy bacon, and creamy ranch dressing all wrapped in a golden crust creates a meal that disappears faster than I can serve it.

I first created this stromboli when I needed to feed my hungry teenagers and their friends during a weekend gaming marathon. It was such a hit that it's now requested at nearly every gathering we host.

Ingredients:

• Refrigerated thin crust pizza dough saves time while still providing that perfect crispy yet chewy texture
• Ranch dressing adds creaminess and serves as both filling and dipping sauce for maximum flavor
• Rotisserie chicken offers convenience and juicy protein without the work of cooking chicken from scratch
• Chopped bacon brings that irresistible smoky crunch that elevates every bite
• Shredded mozzarella cheese creates that perfect melty stretch that makes stromboli so satisfying
• Parchment paper ensures your creation releases easily from the pan

Step-by-Step Instructions:

Prepare Your Workspace

Preheat your oven to 400°F and line a baking sheet with parchment paper. This temperature creates the perfect environment for a golden crust while the parchment prevents sticking and makes cleanup a breeze.

Create Your Base

Open the pizza dough and stretch it into a thin rectangle directly on the parchment paper. Take your time to ensure even thickness for consistent baking. Leave about a 1 inch border around all edges to allow for proper sealing.

Layer The Fillings

Spread ranch dressing evenly across the dough surface keeping within your border. The dressing acts as both flavor and moisture for the filling. Distribute the shredded chicken evenly followed by the bacon pieces. Finish with an abundant layer of mozzarella ensuring complete coverage for that perfect cheese pull.

Roll With Care

Starting at one long edge gently lift the parchment paper to help roll the dough like a jelly roll. The parchment is your best tool here keeping everything contained. Continue rolling until you have a log shape with the seam positioned on the bottom.

Finalize And Bake

Position your stromboli in the center of the parchment paper tucking the ends underneath to prevent filling leakage. Cut several diagonal slits across the top about 1 inch deep to allow steam to escape during baking. Bake for 15 to 25 minutes watching for that perfect deep golden brown color that signals a crispy exterior.

Bookmark

The rotisserie chicken is truly the magic ingredient in this recipe. I discovered its convenience years ago when cooking for my family of five and it's transformed how quickly I can get dinner on the table without sacrificing flavor or quality.

Make It Your Own

This stromboli welcomes customization based on your family's preferences. Try swapping the ranch for buffalo sauce and adding blue cheese crumbles for a spicy twist. Or go Mediterranean with pesto, sun dried tomatoes and feta cheese. The technique remains the same while the flavors can transport you anywhere.

Storage Solutions

Once cooled, wrap individual portions in aluminum foil and refrigerate for up to 3 days. To reheat, place in a 350°F oven for about 10 minutes until warmed through. The foil prevents the crust from becoming soggy while maintaining that fresh baked taste. For longer storage, freeze wrapped portions for up to 2 months and thaw overnight in the refrigerator before reheating.

Serving Suggestions

Pair this stromboli with a simple green salad dressed with vinaigrette to balance the richness. For a complete meal that will satisfy even the hungriest eaters, add a side of roasted vegetables or a cup of tomato soup for dipping. Always serve with extra ranch dressing on the side the tangy coolness perfectly complements the warm, savory filling.

The Art of Slicing

Allow your stromboli to rest for 5 minutes after removing from the oven before slicing. This crucial step lets the melted cheese set slightly, preventing the filling from spilling out. Use a serrated knife and a gentle sawing motion for clean slices without compressing your beautiful creation. Cut portions about 1½ inches thick for appetizers or 3 inches for main course servings.

Recipe Q&A

→ Can I use homemade pizza dough instead of refrigerated?

Yes, homemade pizza dough works perfectly! Roll it thin to about 1/4-inch thickness and follow the same baking instructions, though you may need to adjust the baking time slightly depending on your dough recipe.

→ How do I prevent the stromboli from leaking while baking?

Make sure to leave a 1-inch border around the edges when adding fillings, seal the seam well by pinching it closed, place the seam-side down on the baking sheet, and cut small slits in the top to allow steam to escape during baking.

→ Can I make this stromboli ahead of time?

Yes! You can assemble the stromboli up to 24 hours ahead, wrap it tightly in plastic wrap (unbaked), and refrigerate. When ready to serve, remove from the refrigerator while the oven preheats, then bake as directed, adding 3-5 minutes to the baking time.

→ What can I substitute for rotisserie chicken?

Any cooked chicken works well, including grilled chicken breast, leftover roasted chicken, or even canned chicken in a pinch. Just make sure it's well-drained and shredded or chopped into small pieces for even distribution.

→ How should I store and reheat leftover stromboli?

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a 350°F oven for 10-15 minutes until warmed through. Microwaving is quicker but may make the crust slightly soggy.

→ Can I freeze this stromboli?

Yes! You can freeze it either before or after baking. To freeze unbaked, assemble completely, wrap tightly in plastic wrap followed by foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before baking. For baked stromboli, cool completely, slice, wrap individual portions, and freeze for up to 2 months.