Chicken bacon ranch Stromboli rolls shredded rotisserie chicken, bacon, ranch dressing, and hand-shredded cheddar inside a large rectangle of pizza dough. A beaten-egg glaze and Italian seasoning give the baked loaf a deeply golden, aromatic crust.
The recipe serves six in about 35 minutes, with 15 minutes of preparation and 15 to 20 minutes at 375°F. Tight rolling, a securely pinched seam, tucked ends, and two or three steam slits keep the filled loaf intact. A 5-to-10-minute rest makes slicing cleaner.
Chicken Bacon Ranch Stromboli Ingredients
Use 1 large prepared pizza dough as the wrapper. Fill it with ½ cup ranch dressing, 2 cups shredded rotisserie chicken, ½ cup bacon bits, and 1½ to 2 cups hand-shredded cheddar cheese. Season the chicken layer with salt and pepper to taste plus 1 tablespoon garlic powder.
Beat 1 egg for brushing the outside and measure 1 tablespoon Italian seasoning for the top. Hand-shredded cheddar is preferred because it melts more smoothly than cheese coated with commercial anti-caking powder.
If you enjoy this recipe, you may also like Slow Cooker Turkey Breast.
How to Make Chicken Bacon Ranch Stromboli
- Prepare. Heat the oven to 375°F, line a baking sheet with parchment, lightly flour the work surface, and roll the pizza dough into a large rectangle.
- Add ranch. Spread ½ cup dressing across the dough, leaving a 1-inch clear border on every edge.
- Layer. Scatter bacon, chicken, salt, pepper, and 1 tablespoon garlic powder evenly, then add the cheddar.
- Roll. Starting from the long edge nearest you, roll tightly like a jelly roll. Pinch the seam and tuck both ends underneath.
- Finish. Put seam-side down on parchment, brush with beaten egg, sprinkle with Italian seasoning, and cut 2 or 3 slits about 3 inches long.
- Bake. Bake 15 to 20 minutes on the center rack until fully cooked and golden. Rest 5 to 10 minutes before slicing.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Roll the Dough into a Large Rectangle
Lightly dust the work surface with flour and roll the prepared pizza dough into a broad rectangle. Aim for even thickness so the center cooks at the same pace as the ends. Keep the long edge facing you because the loaf will roll from that side.
Avoid adding excessive bench flour, which can make the outside dry and interfere with sealing. If the dough resists and springs back, let it rest briefly before continuing.
If you enjoy this recipe, you may also like Taco Pasta Bake.
Leave a One-Inch Ranch Border
Spread exactly ½ cup ranch dressing across the rectangle, stopping about 1 inch from all four edges. An offset spatula or the back of a spoon can create a thin, even layer.
The uncovered border gives bare dough a chance to adhere when the roll is closed. Ranch carried to the edge makes the seam slippery and increases the risk of filling leaking during baking.
Layer Bacon and Chicken Evenly
Scatter ½ cup bacon bits over the ranch. Add all 2 cups shredded rotisserie chicken in an even layer rather than a mound down the center. Season across the chicken with salt and pepper to taste and 1 tablespoon garlic powder.
Using precooked rotisserie chicken keeps the method quick. Break up large shreds so the Stromboli rolls without thick, uneven pockets and every slice receives chicken and bacon.
Add Hand-Shredded Cheddar
Distribute 1½ to 2 cups hand-shredded cheddar over the chicken. Use the lower amount for an easier, tighter roll or the full 2 cups for a more generously cheesy center, while still preserving the clear border.
Shredding cheese by hand avoids the powder often found on packaged shreds and promotes smoother melting. Spread it all the way across the filled area so the end slices are not left bare.
Roll from the Long Edge
Lift the long edge closest to you and roll the dough tightly over the filling, continuing like a jelly roll. Apply steady, even pressure but do not squeeze so hard that ranch and cheese are forced outward.
When the far border reaches the loaf, pinch the seam firmly closed. Tuck both open ends underneath to contain the filling and create a compact shape.
Brush, Season, and Cut Slits
Transfer the loaf seam-side down to the parchment-lined baking sheet. Brush the beaten egg over the exposed surface, reaching the sides as well as the top. Sprinkle the full 1 tablespoon Italian seasoning evenly across the glaze.
Use a sharp knife to make 2 or 3 small slits across the top, each roughly 3 inches long. Cut through the upper dough layer without slicing deeply into the filling.
Bake on the Center Rack
Bake at 375°F on the center rack for 15 to 20 minutes. The dough should look fully cooked and golden across the top and around the lower edges. The steam slits may open slightly as the filling heats.
Move the loaf only after the crust has set. If color develops unevenly, rotate the baking sheet carefully near the end rather than raising the temperature.
Rest Before Slicing
Leave the baked Stromboli intact for 5 to 10 minutes. Resting allows melted cheese and ranch to settle so each slice holds together instead of spilling immediately onto the board.
Cut with a sharp serrated knife and serve warm, with extra ranch dressing on the side if desired. The full loaf provides six servings.
Conclusion
Heat the oven to 375°F and roll a large pizza dough into a rectangle. Spread ½ cup ranch while leaving a 1-inch border. Layer ½ cup bacon bits, 2 cups chicken, salt, pepper, 1 tablespoon garlic powder, and 1½ to 2 cups cheddar. Roll tightly from a long edge, pinch the seam, and tuck the ends. Place seam-side down, brush with beaten egg, add Italian seasoning, and cut two or three 3-inch slits. Bake 15 to 20 minutes and rest 5 to 10 minutes before slicing.
Frequently Asked Questions
- → Why leave a one-inch border around the ranch?
The clean dough border can adhere when pinched, creating a stronger seam and reducing leaks from the rolled loaf.
- → Why should cheddar be shredded by hand?
Hand-shredded cheese lacks the anti-caking coating found on many packaged shreds, so it generally melts more smoothly.
- → How many steam slits should Stromboli have?
Cut two or three slits about 3 inches long across the top so steam can escape without bursting the dough.
- → Why rest Stromboli before slicing?
A 5-to-10-minute rest lets the hot filling settle, helping the six slices remain neat and safer to serve.