Chicken Bacon Ranch Stromboli

Yields: 1 large Stromboli (about 6-8 servings)
Prep Time: 25 minutes
Rise Time: 1 hour (if dough requires it)
Cook Time: 25-30 minutes
Total Time: 1 hour 50 minutes (largely hands-off rising time)

Recipe Intensity: Medium – This recipe involves several components but uses store-bought shortcuts. It requires some assembly technique but is very achievable for most home cooks.

Ingredients

For the Filling:

2 cups cooked chicken breast, shredded or diced (a rotisserie chicken works perfectly!)
6 slices bacon, cooked until crispy and crumbled
1 ½ cups shredded mozzarella cheese
½ cup shredded sharp cheddar cheese
⅓ cup prepared ranch dressing, plus more for serving
2 tablespoons finely chopped fresh chives or parsley
1 teaspoon garlic powder
Salt and black pepper to taste

For the Assembly:

1 pound store-bought pizza dough, thawed if frozen
All-purpose flour, for dusting
2 tablespoons unsalted butter, melted
1 tablespoon grated Parmesan cheese
½ teaspoon dried parsley
Extra ranch dressing and marinara sauce, for dipping

Instructions

Step 1: Prepare Your Ingredients & Dough

Begin by ensuring your pizza dough is at room temperature. This makes it much easier to stretch and shape without tearing. Place it on a lightly floured countertop, cover it with a clean kitchen towel, and let it rest while you prepare the filling.

In a large mixing bowl, combine the shredded chicken, crumbled bacon, mozzarella, cheddar, ranch dressing, chives, garlic powder, and a pinch of salt and pepper. Mix gently until everything is evenly coated with the ranch dressing. This cohesive filling is key to a Stromboli that doesn’t fall apart when sliced.

Pro-Tip: If using cold rotisserie chicken directly from the fridge, let it sit out for 10-15 minutes to take the chill off. This helps the Stromboli bake more evenly.

Step 2: Roll and Fill the Dough

Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.

On your floured surface, roll the pizza dough out into a rough rectangle, approximately 12×15 inches. If the dough springs back, let it rest for another 5 minutes before continuing. The shape doesn’t need to be perfect, but try to get it as even as possible.

Spoon the chicken and bacon filling onto the center of the dough, leaving a 1-inch border on all sides. Use your hands or a spatula to shape the filling into a tight, even log, running the length of the dough.

Step 3: The Art of the Roll

This is the most crucial step! Carefully lift the long edge of the dough closest to you and fold it over the filling. Tuck it snugly underneath. Now, continue rolling the Stromboli forward, keeping it as tight as possible, until you reach the far end.

Once fully rolled, pinch the final seam firmly to seal it. Now, roll the Stromboli so the seam side is down on the counter. Pinch the two ends closed and tuck them underneath the loaf to prevent any cheese from leaking during baking.

Step 4: Bake to Golden Perfection

Gently lift the Stromboli and place it seam-side down on your prepared baking sheet. Using a sharp knife or a razor blade, score the top of the dough with 5-6 diagonal slits, about ½-inch deep. This allows steam to escape and creates a beautiful, bakery-style finish.

In a small bowl, mix the melted butter with the grated Parmesan and dried parsley. Brush this mixture generously over the entire surface of the Stromboli. This will give it a gorgeous, golden, and flavorful crust.

Bake for 25-30 minutes, or until the crust is deeply golden brown and the filling is hot and bubbly (you might see some cheese peeking through the slits).

Step 5: The Crucial Rest

This step is non-negotiable! As soon as you remove the Stromboli from the oven, transfer it to a cutting board using the parchment paper as a sling. Let it rest for a full 10 minutes before you even think about slicing it.

This resting period allows the molten cheese and filling to set slightly. If you cut into it immediately, the filling will gush out, leaving you with a deflated, messy spiral. The patience will be rewarded with perfect, clean slices.

Step 6: Serve and Devour

After the 10-minute rest, use a sharp serrated knife to slice the Stromboli into 1.5 to 2-inch thick pieces. Serve immediately with small bowls of extra ranch dressing and warm marinara sauce for dipping. Enjoy the symphony of flavors and textures—the crisp, buttery crust giving way to the warm, cheesy, and savory interior.

Nutrition Information

Please note: The following is an estimate based on the ingredients used and can vary significantly based on specific brands and portion sizes. It is provided for informational purposes only.

Serving Size: 1 slice (approx. ⅛ of the Stromboli)
Calories: ~485
Total Fat: 25g

Saturated Fat: 10g
Trans Fat: 0g
Cholesterol: 75mg
Sodium: 980mg
Total Carbohydrates: 35g
Dietary Fiber: 1g
Sugars: 4g
Protein: 28g

Dietary Considerations: This recipe is high in protein and sodium. To make it lighter, consider using low-fat cheese, center-cut bacon, and a light ranch dressing. The sodium content can be reduced by using low-sodium bacon and ranch.

Storing and Reheating

Storing Leftovers: Allow any leftover Stromboli to cool completely, then store slices in an airtight container in the refrigerator for up to 3 days.
Reheating for Best Results: To recapture the crisp crust, reheat slices in an air fryer at 350°F (175°C) for 4-5 minutes or in a conventional oven at 375°F (190°C) for 8-10 minutes. The microwave is quick but will result in a soft crust.

The Chicken Bacon Ranch Stromboli is more than just a recipe; it’s a guaranteed way to bring smiles to the table. Its impressive appearance belies its simple preparation, making it a secret weapon in any home cook’s arsenal. So, roll up your sleeves and get ready to bake a new family favorite