Chicken Bacon Ranch Stromboli (Print Version)
# Ingredients:
01 -
1 large prepared pizza dough
02 -
½ cup ranch dressing
03 -
2 cups shredded rotisserie chicken
04 -
½ cup bacon bits
05 -
1½ to 2 cups hand-shredded cheddar cheese
06 -
Salt and pepper to taste
07 -
1 tablespoon garlic powder
08 -
1 egg, beaten
09 -
1 tablespoon Italian seasoning
# Instructions:
01 -
Get your oven heated to 375 degrees. Dust your work surface lightly with flour and roll out the pizza dough into a big rectangle shape.
02 -
Spread the ranch dressing across the dough, making sure to leave about an inch of space clear around all the edges.
03 -
Scatter the bacon bits over the ranch. Add the shredded chicken evenly across the top, then sprinkle with salt, pepper, and garlic powder.
04 -
Spread the shredded cheddar cheese evenly over everything.
05 -
With the long edge closest to you, roll the dough up tightly like you're making a jelly roll. Pinch the seam closed when you get to the end and tuck the ends underneath.
06 -
Put the stromboli seam-side down on a baking sheet lined with parchment paper. Brush the beaten egg over the top and sprinkle with Italian seasoning.
07 -
Cut 2 or 3 small slits about 3 inches long across the top for steam to escape. Bake on the center rack for 15 to 20 minutes until the dough is fully cooked and golden.
08 -
Let it sit for 5 to 10 minutes before slicing. This helps everything set up nicely. Slice and enjoy while it's warm!
# Notes:
01 -
Using rotisserie chicken is a huge time saver for this recipe
02 -
Hand-shredded cheese melts better than pre-shredded
03 -
The slits on top are important to prevent the stromboli from bursting
04 -
Serve with extra ranch dressing on the side for dipping