Chicken Bacon Ranch Stromboli

Chicken bacon ranch stromboli is one of those crowd-pleasing dishes that needs little fuss but always gets rave reviews at gatherings. It is my go-to when I want something hearty yet easy and packed with comforting flavors. By starting with prepared pizza dough and rotisserie chicken you can make a warming main or fun snack in under an hour.

This recipe saved me so many times on busy nights when my kids needed a treat fast. I first made it with leftover rotisserie chicken and now it is a dependable favorite for parties.

Ingredients

• Prepared pizza dough: provides a soft chewy base and is a true time saver Use a quality brand from the refrigerated section for best rise and taste
• Ranch dressing: delivers a creamy tangy layer that sets off the other flavors Look for real buttermilk versions for richness
• Rotisserie chicken: gives a juicier bite than plain cooked breasts Shred by hand for best texture
• Bacon bits: add salty crunch and smoky notes Choose real bacon pieces for the most flavor
• Cheddar cheese: melts into gooey ribbons and sharpens the flavor Freshly shredded cheese always melts better and tastes less oily
• Salt and pepper: to bring all components together Use coarse salt for texture if possible
• Garlic powder: infuses subtle warmth and familiar savory taste
• Egg: helps create a golden shiny crust Always beat thoroughly for even coverage
• Italian seasoning: gives a colorful herby finish Look for a blend with oregano basil and thyme

Step-by-Step Instructions

Prepare the Dough:

On a lightly floured surface use your hands or a rolling pin to gently shape the pizza dough into a large rectangle about the thickness of a coin Take your time so the dough does not tear

Layer with Flavors:

Use a spoon or offset spatula to spread the ranch dressing all over the surface of the dough leaving about an inch clear on all sides This acts as the base sauce and prevents sogginess under the toppings

Add Toppings:

Distribute the bacon bits evenly over the ranch dressing followed by a generous scattering of the shredded rotisserie chicken Make sure every bite will have some of each Season lightly with salt pepper and garlic powder to bring out the flavors

Add Cheese:

Sprinkle the shredded cheddar cheese all over the filling pressing down gently to help keep it in place

Roll It Up:

Facing the long side closest to you carefully and firmly roll the dough up into a log like a jelly roll Keep the filling tucked in as you roll When you reach the far edge pinch the seam tightly to seal and fold the ends under

Egg Wash and Season:

Transfer the stromboli seam side down onto a parchment lined baking sheet Brush the entire surface with beaten egg for shine then sprinkle Italian seasoning evenly for color and aroma

Vent and Bake:

With a sharp knife make two or three slits about two inches apart across the top so steam can escape Bake on the center rack at three seventy five degrees for fifteen to twenty minutes until golden and cooked through

Rest and Serve:

After removing from the oven allow the stromboli to rest for at least five minutes This helps the cheese set slightly and makes slicing easier Serve in thick pieces with extra ranch if you like

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There is something about cheddar cheese that brings everyone to the table even picky eaters The way it bubbles and browns on top makes this dish nearly irresistible I remember making this for a family reunion once and it disappeared before I could even sit down sometimes food really does bring people together

Storage Tips

Store leftovers tightly wrapped in foil or an airtight container in the fridge Stromboli tastes best within two days but can be frozen for up to two months If freezing slice it first for easy single servings To reheat bake in a foil wrap at low heat to crisp the crust again and keep the cheese from drying out

Ingredient Substitutions

Almost any cooked chicken will work whether you poach your own or use store bought rotisserie For the cheese try mixing in mozzarella for extra stretch Or swap out ranch for a tangy barbecue sauce for a southern spin Even turkey bacon makes a lighter option if you prefer

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Serving Suggestions

Serve slices hot for lunch with a fresh green salad for balance or cut in smaller pieces for appetizers It pairs wonderfully with a crisp pickled vegetable or a bowl of soup on chilly nights If you are hosting kids try mini versions with the dough cut into smaller rectangles

Cultural and Historical Context

While stromboli originates near Philadelphia in the mid twentieth century this flavor mashup is classic American comfort Stromboli has always been about accessible hearty fillings wrapped in dough and this chicken bacon ranch version is a modern take on that tradition It brings Italian American roots to weekday convenience cooking

Recipe FAQs

→ What type of chicken is best to use?

Shredded rotisserie chicken offers great flavor and saves time, but any cooked chicken breast or thigh works well.

→ Can store-bought pizza dough be used?

Yes, prepared pizza dough keeps this dish simple and quick. Fresh or refrigerated options both work nicely.

→ How can I make the crust extra golden?

Brushing the rolled dough with a beaten egg before baking helps create a glossy, golden finish.

→ Are there cheese alternatives to cheddar?

While cheddar provides a sharp flavor, mozzarella, Monterey Jack, or a blend can be substituted for variety.

→ How should leftovers be stored?

Wrap cooled slices tightly and refrigerate. Reheat in the oven or toaster for best texture.

→ What can be served alongside this dish?

Pair with a fresh green salad, extra ranch on the side, or simple roasted vegetables for a complete meal.