Chicken Bacon Ranch Stromboli

This chicken bacon ranch stromboli has saved me on countless busy weeknights when I need something satisfying that the whole family will actually eat without complaints. The combination of tender rotisserie chicken, crispy bacon bits, creamy ranch dressing, and melted cheddar cheese all wrapped in golden pizza dough creates this handheld meal that tastes like you ordered takeout but costs a fraction of the price. I started making this recipe about five years ago when my teenage son requested something that tasted like his favorite pizza shop stromboli, and it's been in our regular rotation ever since because it takes less than an hour from start to finish.

My husband, who normally picks at his dinner while scrolling through his phone, actually puts his phone down when I make this stromboli. The first time I served it, he ate three slices and asked if we could have it again the following week. Now my kids request it for their birthday dinners instead of going out to restaurants, which tells you everything you need to know about how good this tastes. Even my mother-in-law, who's quite particular about her food, asked for the recipe after trying it at a family gathering.

Essential Ingredients Breakdown

• Prepared pizza dough: Store-bought dough (fresh or refrigerated) is essential for convenience.
• Ranch dressing: Provides moisture, creaminess, and the key flavor profile (Buttermilk or garlic ranch work well).
• Rotisserie chicken: Shredded meat saves significant cooking time and adds wonderful seasoning and moisture.
• Bacon bits: Use real bacon bits (or freshly cooked, crumbled bacon) for a smoky, salty punch.
• Cheddar cheese: Hand-shredded cheddar melts best and provides sharp, tangy flavor.
• Italian seasoning: Sprinkled on top before baking for aroma and visual appeal.

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Building Your Stromboli

Preparing your workspace:

Lightly dust a large section of your counter with flour. Preheat oven to 375 degrees F. Have all fillings ready in bowls.

Rolling the dough:

Let the dough sit at room temperature for about 10 minutes. Roll it out on the floured surface into a rectangle measuring roughly **12 by 16 inches** and about 1/4 inch thick.

Layering the fillings:

Spread the ranch dressing across the entire surface of the dough, leaving an **inch border** clear all the way around the edges. Scatter the bacon bits, shredded rotisserie chicken, and shredded cheddar cheese evenly over the ranch layer. Season the chicken layer with salt, pepper, and garlic powder.

Rolling technique:

Position the dough with the long side facing you. Starting at the nearest edge, lift the dough and begin rolling it away from yourself into a tight log. Pinch the seam firmly closed along its entire length. Fold the ends underneath like a burrito to seal the filling inside.

Final preparation:

Transfer the rolled stromboli, **seam-side down**, to a baking sheet lined with parchment paper. Brush the entire top and sides with the beaten egg wash. Sprinkle with Italian seasoning. Cut **two or three diagonal slits** across the top, about 1/2 inch deep, to allow steam to escape.

Baking process:

Bake on the center rack for **15 to 20 minutes** at 375°F. It is done when the crust is deeply golden brown and sounds hollow when tapped. (Internal temp should be around 190°F). Remove from oven and let rest on the baking sheet for **5 to 10 minutes**.

Slicing and serving:

Use a sharp serrated knife or pizza cutter to slice the stromboli into 1.5-inch thick individual servings. Serve immediately, with extra ranch dressing on the side for dipping.

The key lesson I learned after making this stromboli dozens of times is that preparation and patience make all the difference. My early attempts were sloppy because I rushed through rolling the dough and didn't leave proper borders, which meant fillings oozed out everywhere and burned on the pan. Now I take my time with the rolling and filling process, and the results are consistently beautiful. I also discovered that using warm rotisserie chicken rather than cold chicken from the refrigerator means the cheese melts better and the whole stromboli heats more evenly throughout.

Getting Creative Inside

• Use diced **ham** instead of chicken.
• Make a **vegetarian version** with sautéed mushrooms, bell peppers, and spinach (use mozzarella).
• Add a layer of **cream cheese mixed with hot sauce** for a buffalo chicken ranch stromboli.
• Incorporate vegetables like **diced tomatoes**, sliced black olives, or caramelized onions.

Make-Ahead Convenience

• Assemble the stromboli completely (including filling and rolling) up to **8 hours in advance**.
• Wrap the unbaked stromboli tightly in plastic wrap and refrigerate.
• When ready to bake, unwrap, brush with egg wash, add slits, and bake as directed (may need 3–5 extra minutes since starting cold).

Keeping It Fresh

• Keeps well in the refrigerator for up to **four days** wrapped tightly in foil or in an airtight container.
• To reheat individual slices, use the **oven at 350°F** for about 10 minutes (cover with foil initially, then remove to recrisp). Avoid the microwave.
• Unbaked stromboli can be **frozen for up to two months** (wrap extremely well).

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I've made this chicken bacon ranch stromboli hundreds of times over the years, and it never gets old because it's just that good. The combination of flavors works perfectly together, and the convenience factor means I can have a homemade meal that tastes like restaurant food without spending a fortune or hours in the kitchen. It's become my go-to recipe when I need to feed a crowd, when I want comfort food without a lot of fuss, or when I simply don't feel like cooking something complicated after a long day. The fact that my entire family, from my picky eater to my adventurous eater, all happily devours this stromboli without complaints makes it worth making again and again!

Frequently Asked Questions

→ Can I use homemade pizza dough instead?

Yes, homemade pizza dough works great. Just make sure it's rolled out to a large rectangle before adding the fillings.

→ What can I substitute for rotisserie chicken?

You can use any cooked chicken you have on hand. Grilled chicken breasts or leftover chicken work perfectly.

→ How do I store leftover stromboli?

Wrap it tightly in foil or plastic wrap and keep it in the fridge for up to 3 days. Reheat in the oven for best results.

→ Can I freeze this stromboli?

Yes, wrap it well and freeze for up to 2 months. Thaw in the fridge overnight before reheating in the oven.

→ Why are the slits on top necessary?

The slits let steam escape while baking. Without them, pressure can build up and cause the stromboli to burst open.

→ Can I add other ingredients?

Absolutely. Bell peppers, onions, or different cheeses work well. Just don't overfill or it will be hard to roll.